Slow Cooker 3-Ingredient Limoncello Spritz Cake Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Whisk the dry lemon cake mix with 3/4 cup of the limoncello just until a smooth, thick batter forms.
Pour the batter into the slow cooker and spread it into an even layer.
Slowly pour the sparkling water evenly over the batter without stirring.
Cover and cook on HIGH for 2–2 1/2 hours or on LOW for 3 1/2–4 hours, until the edges are set and the center no longer looks wet.
Insert a toothpick into the thickest part of the cake; it should come out without raw batter.
Warm the remaining 1/4 cup limoncello until lukewarm without boiling.
Turn off the slow cooker and carefully remove the lid.
Poke small holes across the hot cake with a toothpick or skewer.
Slowly drizzle the warm limoncello over the surface so it absorbs into the cake.
Let the cake rest uncovered for 10–15 minutes before serving.
Divide into 12 servings and spoon the lemony liquid from the bottom of the slow cooker over each portion.
Serve with a small dollop of whipped cream and a thin curl of lemon peel for presentation, if desired.
Keep on WARM for no longer than 1 1/2 hours during serving.
WW Points Calculation
Lemon cake mix, 15.25 ounces: 70.00 points
Limoncello liqueur, 1 cup: 50.00 points
Plain sparkling water, 12 ounces: 0.00 points
Points Information
Total Points: 120.00 points
Servings: 12 servings / 1 slice or scoop
Points per serving: 10.00 points
Nutrition Information
Calories: 205
Protein: 2 g
Carbohydrates: 38 g
Fat: 2 g
Fiber: 0 g
Sugar: 23 g
Sodium: 330 mg
I'm waiting for your comments! Enjoy!
