My neighbor brought this to our block party and everyone thought she spent hours on it. She laughed and handed me the recipe

This slow cooker 3-ingredient frozen lemonade pound cake is one of those little neighborhood legends that feels almost too easy to be real. My neighbor showed up to our block party with this bright, lemony cake in her slow cooker, everyone raved about how moist and rich it was, and we all assumed she’d been fussing in the kitchen all afternoon. She just laughed, popped the lid off, and told us it was three ingredients and the slow cooker did all the work. It’s dense like a classic pound cake, soaked in tangy-sweet lemonade flavor, and perfect for those days when you want something special without turning on the oven.

Serve this cake warm right from the slow cooker, spooned into bowls with the glossy lemonade glaze dripping down the sides. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the bright citrus. Fresh berries, especially strawberries or blueberries, make a pretty and refreshing topping. For a more grown-up twist, serve small slices with hot coffee or iced tea on the porch. If you’re taking it to a potluck or block party, leave it in the slow cooker on the “warm” setting so people can help themselves to cozy, bakery-style scoops.

Servings: 8-10

1 (15.25-ounce) box yellow cake mix

Spray the inside of a 4- to 6-quart slow cooker generously with nonstick cooking spray, or line the bottom with a parchment sling and then spray. This helps the cake release easily and keeps the edges from sticking.

In a large mixing bowl, pour in the dry yellow cake mix. Add 3/4 cup of the thawed frozen lemonade concentrate and the melted, slightly cooled butter. Reserve the remaining 1/4 cup lemonade concentrate for the glaze.

Stir the mixture with a spatula or wooden spoon until it forms a thick, smooth batter. It will be denser than regular cake batter—that’s what gives it that pound cake texture. Scrape the sides and bottom of the bowl to make sure no dry mix remains.

Pour the batter into the prepared slow cooker and spread it into an even layer, smoothing the top with the back of a spoon or spatula. Try to keep the batter away from the very edges so it doesn’t over-brown.

Place a clean kitchen towel or a double layer of paper towels over the top of the slow cooker, then put the lid on. The towel will catch condensation so it doesn’t drip back onto the cake and make it soggy. Make sure the towel edges are not touching the heating element.

Cook on LOW for 2 1/2 to 3 1/2 hours, or until the cake is set in the center and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs. Slow cookers vary, so start checking around the 2 1/2-hour mark.

Once the cake is done, turn off the slow cooker and carefully remove the lid and towel, tilting the lid away from you to avoid steam. Let the cake cool in the slow cooker for about 15–20 minutes. During this time it will pull slightly away from the sides and set up a bit more.

While the cake cools slightly, make the simple lemonade glaze: In a small bowl, whisk the remaining 1/4 cup thawed frozen lemonade concentrate with 2–4 tablespoons of powdered sugar (optional but recommended if you like a thicker, sweeter glaze). Start with 2 tablespoons, then add more powdered sugar until the glaze is pourable but not watery.

Using a butter knife or skewer, poke several small holes all over the warm cake. Slowly drizzle the lemonade glaze evenly over the surface, letting it seep into the holes and run down the sides. The glaze should create a shiny, citrusy layer on top with little specks of lemon from the concentrate.

Let the glazed cake sit for another 10–15 minutes in the slow cooker so the glaze can soak in and set slightly. Serve warm, scooped or sliced directly from the slow cooker. If you’d like cleaner slices, let it cool longer, then gently loosen the edges with a spatula and lift out using the parchment sling to slice on a cutting board.

Keep any leftovers covered in the slow cooker insert or transfer to an airtight container once completely cool. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

For kids who prefer things a little sweeter and less tart, use only 1/2 cup lemonade concentrate in the batter and replace the other 1/4 cup with whole milk or heavy cream, then make the glaze extra sweet with more powdered sugar. If you have a lemon lover in the house, stir in 1–2 teaspoons of finely grated lemon zest (from a fresh lemon) to the batter for even more citrus punch and those pretty little yellow flecks you see in bakery cakes. You can also swap the yellow cake mix for a lemon cake mix for a double-lemon version. For a lighter, brunch-style dessert, top each serving with fresh berries and a spoonful of vanilla yogurt instead of ice cream. If you need to make this dairy-free, use a dairy-free butter substitute that’s meant for baking; just be aware the flavor and richness will change slightly. To keep picky eaters happy, you can pour only half the glaze over the cake and serve the rest on the side so everyone can choose how tangy they want their slice. FOOD SAFETY TIPS: Always thaw the frozen lemonade concentrate in the refrigerator, not on the counter, to keep it at a safe temperature. Make sure your butter is melted but not scorching hot when it hits the cake mix and lemonade, so you don’t accidentally cook parts of the batter unevenly. Check that your slow cooker is in good working order and avoid using damaged cords or cracked inserts. Because this is a dense, moist cake, cook it fully on LOW until the center is set; if it still looks wet in the middle, continue cooking in 15-minute increments. Let the cake cool slightly before covering tightly, so excess steam doesn’t create too much moisture and encourage mold during storage.