Ingredients

The following ingredients have 4 Servings
  • 15.25 oz. yellow cake mix (I used pillsbury)
  • 1/2 cup lemon juice ((note you will need about 4 large lemons for this recipe))
  • 1/2 cup water
  • 1/2 cup melted butter
  • 3 eggs
  • 1 Tbsp. lemon zest (packed)
  • 2 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 cup powdered sugar

Instruction

  • In a large bowl, add cake mix, lemon juice, water, melted butter, eggs, and lemon zest, mix with a spoon until combined. Don't over mix, some lumps are fine.
  • Spray slow cooker with non-stick cooking spray
  • Pour batter in slow cooker, and smooth the batter down evenly
  • Cook on high for 2 hours. The cake should be firm in the middle. If not yet set, continue cooking for 30 minutes more.
  • Mix Glaze ingredients in a small bowl with a whisk.
  • Pour over lemon cake
  • Scoop into bowls, and serve with vanilla ice cream