– 1 box of lemon cake mix
– 1/2 cup of unsalted butter, melted
– 3 large eggs
– 1 cup of water
– 1 teaspoon of pure vanilla extract
– Zest of one lemon
– 1/4 cup of freshly squeezed lemon juice
– 1/2 cup of unsalted butter, melted
– 3 large eggs
– 1 cup of water
– 1 teaspoon of pure vanilla extract
– Zest of one lemon
– 1/4 cup of freshly squeezed lemon juice
– Powdered sugar for dusting (optional)
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
