Slow Cooker Lemon Curd Cake

Slow Cooker Lemon Curd Cake is the easiest way to bake a luscious lemon cake! Simply throw the ingredients into the slow cooker, bake the cake, then garnish it with powdered sugar and your favorite toppings like whipped cream, fresh berries, or vanilla ice cream!

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Like most people, I love chocolate desserts. After all, brownies are my favorite! However, my favorite dessert flavor is definitely lemon.

Lemon cookies, lemon blueberry loaves, lemon cheesecake…lemon is supreme! While I love all these fabulous lemon goodies, I’m not a big baker, which is why I created Slow Cooker Lemon Curd Cake. A wonderfully lemony cake that I don’t have to put in the oven!

My first introduction to slow cooker “baking” was when I made my kids a slow cooker chocolate peanut butter cake for their birthday. I was amazed at how easy it was and it inspired me to create something…for me!

My slow cooker lemon cake HAD to be super easy to make. That is, after all, what’s so great about baking in the slow cooker. It also needed to be nice & lemony, and also moist.

This recipe starts off with a box of lemon cake mix. I chose Duncan Hines Perfectly Moist Lemon Supreme Cake Mix because it’s naturally flavored.

The lemon curd in this recipe captures everything I was looking for since it is inherently lemony and moist. The result was a gorgeous cake with a nice crumb that checked all my boxes!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

Boxed lemon cake mix
Lemon curd
Water
Eggs
Vegetable oil
Powdered sugar
Optional: vanilla ice cream, whipped cream, fresh berries

How to make Slow Cooker Lemon Curd Cake

Combine the ingredients that the Duncan Hines box calls for (water, eggs, oil), then add the batter to a greased 5-quart oval slow cooker or use parchment paper to line the slow cooker.

2. Heat lemon curd in the microwave for about 30 seconds to make it easier to work with, then drop it in spoonfuls on top of the batter. Take a knife and drag it back and forth across the top to make sure the lemon curd is evenly dispersed.

3. Cook the cake for 2 hours on high, rotating the ceramic crock half-way through the cooking time if your crockpot doesn’t cook evenly or is known to have hot spots.

4. Sprinkle the cake with powdered sugar from a sifter while still in the slow cooker, slice it, and serve with your favorite toppings. We’re big fans of whipped cream and fresh berries, but vanilla ice cream is divine!

How to serve Slow Cooker Lemon Curd Cake

You could, of course, eat this cake with a spoon right out of the slow cooker, but here are some delicious options that are a little more appropriate for company :)

You could just sprinkle the cake with some powdered sugar in the slow cooker. It is delicious with just this one addition!
Vanilla ice cream is a fabulous addition!
Whipped cream and fresh berries! Raspberries and strawberries are my favorites!
To amp up the lemon flavor, serve with some lemon curd on the side.

Looking for more dessert recipes? Here are some favorites:

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NOTES:

If you are looking for the lemon curd I used, you can get it HERE from Amazon. It is a Scottish lemon curd made with sugar, eggs, butter, lemon juice, and a couple other ingredients.
This recipe has only been tested in a 5 quart oval slow cooker, so that is what I recommend.
If your slow cooker cooks unevenly, or you know it has a “hot spot”, I recommend rotating the ceramic crock half-way though the cooking time to prevent burning.