Crock Pot Lemon Spoon Cake is a soft, delicious, spoonable cake with a fluffy, moist center and pockets of tangy cream cheese in each serving!An Easy Slow Cooker Cake RecipeThis Crock Pot Lemon Spoon Cake is one of those easy desserts that has become a new favorite. The spoon cake bakes right in the slow cooker into a soft, fluffy cake with pockets of creamy lemon flavor throughout and its topped with a sweet yet tart glaze drizzled over the top. I love serving it warm, straight from the crock. Such an easy treat that brings all the spring and summer vibes!Frequently Asked Questions:What is a Lemon Spoon Cake? Its basically a soft, scoop-able dessert. Its a pudding-like cake with a moist center. Instead of slicing it like traditional cake, its served warm by the spoonful. What size Crock Pot do I use? I tested this cake recipe in a 6 quart oval crockpot. I dont think this would work in a round crock pot. I would just worry the center wouldnt get done before the edges burn. Could I add toppings? This Lemon Spoon Cake is great just how it is. But if youre looking for topping ideas, try whipped cream or fresh berries when serving. You could do ice cream but this is a pretty rich dessert so I think something lighter like whipped cream or Cool Whip would work nice. Or just put a few sprinkles on top! How do I know when this is done? The edges should be set and lightly golden while the center remains soft but no longer wet. Because slow cookers vary, check for doneness rather than relying only on time. How do I store leftover Lemon Cake? Store leftovers covered in the refrigerator for up to 4 days. Warm individual servings in the microwave before serving for the best texture. Ingredients Needed: (See Recipe Card Below For The Full Recipe)yellow cake mix if you really want that bright lemon flavor, go for a lemon cake mix. I made it both ways and it is delicious no matter which way you go. Using a Homemade Yellow Cake Mix can be done as well. I used Duncan Hines cake mix as its one of the ones that still offer a cake mix that is 15.25 ounces. Other mixes have decreased in size. large eggswater for an even richer flavor, you could certainly use milk here. melted butter you can use salted butter or unsalted butterlemon zest please, please grab a lemon for this. The fresh juice makes a huge difference. The bottled stuff tastes more like acid rather than like lemon juice.fresh squeezed lemon juice I feel like the bottled stuff is straight citric acid and no flavor. Depending on how much juice you get from your lemons, you may want to grab at least 4 lemons to make sure you get enough juice for the whole recipe. You know, some lemons are juicier than others.block cream cheese softened to room temperature. Use these Tips to Soften Cream Cheese if you need them.powdered sugarvanilla extractHow To Make Crock Pot Lemon Spoon CakeIn a large bowl, whisk together the yellow cake mix, eggs, water, melted butter, lemon zest, and lemon juice until smooth.In a separate bowl, beat the cream cheese, powdered sugar, lemon zest and vanilla until creamy. Spray the insert of a 6-quart slow cooker with nonstick cooking spray (I like the kind that has flour in it). Pour in the cake batter and spread it evenly. Drop spoonfuls of the cream cheese mixture on top, then swirl gently into the batter with a butter knife. Dont fully mix. Cover and cook on high for 2 to 3 hours (or about 5-6 hours on low) or until the edges are set and the center is just barely cooked through.NOTE: Because different types of crock pots can cook at varying levels of heat and speed (depending on the age of the crock pot, the brand, the kind of insert, etc.) these times are just suggestions. Please go by doneness, not just by time.Remove the lid and let the cake cool for 10 to 15 minutes to firm up slightly. Stir together the glaze ingredients and drizzle over the warm cake before serving. Enjoy!Craving More Recipes?Crock Pot Chocolate Spoon CakeLemon Magic CakeLemon Dream CakeLemon Pudding Poke CakeLemon Delight PrintCrock Pot Lemon Spoon CakeA soft and moist lemon cake with a creamy lemon glaze. Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 10 minutes minutesCalories 4003kcalAuthor Brandie SkibinskiIngredients15.25 ounce yellow cake mix (or lemon cake mix, I used Duncan Hines)3 large eggs cup water cup melted butter2 lemons zested cup fresh squeezed lemon juiceLemon Cream Cheese Swirl8 ounce block cream cheese, softened to room temperature cup powdered sugar1 teaspoon lemon zest teaspoon vanilla extractLemon Glaze1 cup powdered sugar2 to 3 Tablespoons fresh squeezed lemon juiceInstructionsIn a large bowl, whisk together the 15.25 ounce yellow cake mix, 3 large eggs, cup water, cup melted butter, 2 lemons zested, and cup fresh squeezed lemon juice until smooth. In a separate bowl, beat the 8 ounce block cream cheese, softened to room temperature, cup powdered sugar, 1 teaspoon lemon zest and teaspoon vanilla extract until creamy. Spray the insert of a 6-quart slow cooker with nonstick cooking spray (I like the kind that has flour in it). Pour in the cake batter and spread it evenly. Drop spoonfuls of the cream cheese mixture on top, then swirl gently into the batter with a butter knife. Dont fully mix.Cover and cook on high for 2 to 3 hours (or about 5-6 hours on low) or until the edges are set and the center is just barely cooked through. NOTE: Because different types of crock pots can cook at varying levels of heat and speed (depending on the age of the crock pot, the brand, the kind of insert, etc.) these times are just suggestions. Please go by doneness, not just by time.Remove the lid and let the cake cool for 10 to 15 minutes to firm up slightly.Stir together the glaze ingredients (1 cup powdered sugar and 2 to 3 Tablespoons fresh squeezed lemon juice) and drizzle over the warm cake before serving. Enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This makes between 6-8 servings depending on how big you scoop your pieces.Depending on how lemon-y you want this, you can certainly use a lemon cake mix. I was trying to find a balance with the flavors but I am a lemon lover and I have made it both ways and its delicious!NutritionCalories: 4003kcal | Carbohydrates: 528g | Protein: 48g | Fat: 195g | Sodium: 4788mg | Fiber: 7g | Sugar: 346g