Directions
1. In a large mixing bowl, whisk together the lemon cake mix, melted butter, eggs, water, and vanilla until well combined.
2. Gently fold in the fresh lemon zest and lemon juice, making sure everything gets a good mixin’— you’re trying to bring that pop of freshness.
3. Grease the inside of your crock pot with a little extra butter or non-stick spray to avoid a cake-sticking catastrophe.
4. Pour the batter into the crock pot. Cover and set it to cook on ‘High’ for 1.5 to 2 hours. How do you know it’s done? The edges should be a light golden brown, and a toothpick inserted in the center comes out clean. Resist the urge to peek too often— that heat needs to stay inside!
5. Once ready, let the cake stand for about 10 minutes before serving. Allow it to cool, then sprinkle with powdered sugar if you’re feeling fancy.
Variations & Tips
– Feel free to mix in some poppy seeds for a lovely crunch and presentation.
– No lemon cake mix on hand? A vanilla or white cake mix also works great—just bump up the actual lemon juice to 1/3 cup for that extra zesty kick!
– This cake can be a bit of a stickler, so if your crock pot tends to run hot, line it with parchment paper after greasing for even easier removal.
– Leftover slices (if you have any!) are best stored in an airtight container at room temperature to maintain that just-right moisture level.
There you have it, a cake that practically makes itself while you conquer the day. Give this recipe a try when you need a sweet escape that’s as easy as Sunday morning and as delightful as that first sip of summer lemonade. Happy slow cooking!
