Description
A zesty, moist lemon bundt cake that bakes effortlessly in your slow cooker—perfect for busy weeknights!
Ingredients
Scale
- 2 ½ cups all-purpose flour (swap 1:1 with gluten-free blend)
- 2 Tbsp lemon zest + ⅓ cup lemon juice (microwave lemons 10 secs for max juice)
- ½ cup sour cream or yogurt (Greek yogurt for protein, coconut yogurt for dairy-free)
- 3.4 oz pudding mix (optional, lemon or vanilla for moisture)
- ½ cup melted butter or neutral oil (olive oil for fruity depth, browned butter for richness)
Instructions
- Prep: Grease every nook of your pan thoroughly to prevent sticking.
- Mix Dry/Wet: Whisk wet ingredients first to prevent overmixing (key for fluffiness).
- Fold & Bake: Slow cooker hack: Bake on HIGH 2–2.5 hrs or LOW 4 hrs (no peeking!).
- Cool & Glaze: Let cake cool upside down—gravity helps it slide out cleanly.
Notes
Crockpot-Specific Tweaks: Use a 6-quart slow cooker with bundt insert; reduce liquid by 2 Tbsp. Line with parchment for easy release. Add a tea towel under the lid to absorb moisture.
Lemon Amplifier Trick: Steep lemon zest in warmed milk for 10 mins before mixing. Add 1 tsp citric acid to glaze for extra brightness.
No-Fuss Glaze: Use store-bought lemon curd + powdered sugar (microwave 20 secs to thin).
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Desserts
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Lemon Bundt Cake