Zesty Sweet: Just 3 ingredients. This lemon spoon cake creates its own sauce while it cooks.

Out here in the country, we’ve always had a soft spot for those easy, comforting desserts you can stir together in a few minutes and let the kitchen do the rest. This 3-ingredient slow cooker lemon spoon cake is a modern cousin of the old pudding cakes my mother used to bake in a wood-fired oven, the kind you’d eat warm with a spoon right out of the pan. Using a lemon cake mix keeps things simple, but the slow cooker gives it that tender, almost custardy texture that feels like something your grandmother might have made on a Sunday afternoon. It’s the kind of dessert you make when you’re short on time but still want the house to smell like you’ve been baking all day, or when you’ve got company coming and need something cozy, familiar, and just a little bit special.

This lemon spoon cake is best served warm, scooped straight from the slow cooker into small bowls. A dollop of whipped cream or a scoop of vanilla ice cream melts down into the soft cake and makes a lovely little sauce. If you like a brighter touch, add a few fresh berries—blueberries or raspberries are especially nice with lemon. For a simple weeknight dessert, serve it all by itself after a light supper of soup and salad. For Sunday dinners or holidays, it pairs well with a simple fruit salad or a platter of sliced fresh strawberries so everyone can build their own little sundae bowl at the table.

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