Toss fresh lemon slices in the crock and 4 other ingredients to get a sweet so delicious your friends will be begging for more.

This little slow cooker lemon sweet is the kind of recipe you tuck in your back pocket for busy Sundays or church potlucks. With just five ingredients and fresh lemon slices laid right in the bottom of the crock, it reminds me of the simple pudding desserts my mother used to make on the farm when we didn’t want to heat up the whole kitchen. The lemons gently candy as they cook, flavoring a tender, spoonable cake that’s more about comfort than fuss. It’s the sort of dish that disappears fast, with folks scraping the sides of the slow cooker and asking if there’s any more hiding in the kitchen.

Serve this warm right out of the slow cooker, spooned into small bowls so everyone gets some of the soft cake and syrupy lemon slices. A dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of plain yogurt makes a nice cool contrast to the warm, tangy-sweet pudding. It pairs well with coffee after Sunday dinner or with iced tea on a summer evening. If you’re serving a crowd, set the crock right on the table with a ladle and let everyone help themselves.

Servings: 6

2 large fresh lemons, washed and thinly sliced (seeds removed)

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with butter or cooking spray.

Rinse the lemons well, then slice them into thin rounds, removing any seeds. Lay the fresh lemon slices in a single, overlapping layer over the bottom of the slow cooker so it looks like a bright yellow patchwork quilt.

In a medium mixing bowl, whisk together the dry cake mix, water, vegetable oil, and eggs until the batter is smooth and no dry streaks remain. Do not overbeat; just mix until combined.

Slowly pour the cake batter evenly over the lemon slices in the slow cooker, taking care not to disturb the lemon layer too much.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top of the cake is set, the edges pull slightly away from the sides, and a toothpick inserted into the center comes out mostly clean (a little lemony moisture on the very bottom is fine).

Turn off the slow cooker and let the dessert rest, covered, for about 10 to 15 minutes. This helps the lemon syrup settle and soak into the cake.

To serve, spoon down through the cake to the bottom so each serving includes some of the tender lemon slices and the sweet-tart syrup they’ve made. Serve warm, with whipped cream or ice cream if you like.

For a more intense lemon flavor, you can zest one of the lemons before slicing and whisk the zest into the cake batter. A white or lemon cake mix works just as well as yellow if that’s what you have on hand. If you prefer things a little less tart, sprinkle 2 to 3 tablespoons of sugar directly over the lemon slices before pouring on the batter; this helps candy the lemons and sweetens the syrup. For a lighter dessert, you can use a reduced-fat cake mix (if available) and substitute unsweetened applesauce for half of the oil. If you’d like a bit of spice, a pinch of ground ginger or cardamom stirred into the batter gives a cozy twist. Food safety tips: Make sure the lemons are washed well before slicing, especially if they are not organic, since the peel stays in the dessert. Cook the pudding until it reaches a safe temperature—using the time and visual cues given—and avoid lifting the lid too often, as that releases heat and can extend cooking time. Any leftovers should be cooled to room temperature within 1 to 2 hours, then covered and refrigerated; enjoy within 3 days, reheating portions gently in the microwave or on LOW in the slow cooker with the insert set back in for a short time.