Springtime Comfort: Just 4 ingredients. I make it when I want a warm dessert handled hours ahead with zero effort.

This little slow cooker lemon cream dessert is the kind of thing I pull together when I want something warm and comforting, but I know the afternoon will get away from me. It’s just four ingredients and reminds me of the old pudding cakes my mother used to bake in spring, when the hens finally started laying strong again and lemons showed up at the general store. The batter puffs into a golden-yellow, bubbling, spongy cake while pockets of creamy lemon sauce form underneath and in the cracks, so when you lift the lid it looks like a quilt of sunshine and cream. Everything goes in the slow cooker in minutes, and then it minds itself for hours while you putter around the house.

Serve this warm, right from the slow cooker, spooned into small bowls so you catch both the soft spongy cake and the creamy lemon sauce. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream melts into the warm dessert in the nicest way. It goes well after a simple supper—roast chicken, meatloaf, or a pot of soup—when you want something cozy but not fussy. A few fresh berries on the side make it feel extra springlike, and a cup of coffee or hot tea balances the sweetness.

Servings: 6

1 box (about 15.25 oz) yellow cake mix

Grease the inside of a 4- to 6-quart slow cooker generously with a little softened butter so the dessert releases easily and the edges don’t stick.

In a large mixing bowl, whisk together the cold milk and the instant lemon pudding mix for about 2 minutes, until it thickens slightly and looks smooth and creamy.

Sprinkle the dry yellow cake mix evenly over the lemon pudding mixture in the bowl, then gently fold and stir just until everything is combined into a thick, pourable batter. It will look pale golden and a bit lumpy—that’s fine.

Pour the batter into the prepared slow cooker and smooth the top lightly with a spatula so it cooks evenly.

Drizzle the melted butter evenly over the surface of the batter. Don’t stir it in; the butter will sink in spots and help create those rich, creamy pockets and golden, bubbling edges.

Cover the slow cooker with its lid. Cook on LOW for 3 to 3 1/2 hours, or until the top is set, puffed, and golden-yellow with bubbling edges, and a knife inserted near the center comes out with moist crumbs but not raw batter. The dessert will have a soft, spongy cake layer with creamy, molten lemon pockets underneath and in the cracks.

Turn off the heat, remove the lid to let some steam escape, and let the dessert rest for about 10 minutes so it firms up slightly but stays warm and saucy.

Spoon the warm lemon cream pudding cake into bowls, making sure each serving has some of the golden spongy top and the creamy lemon sauce from below. Serve as-is or with a little whipped cream or ice cream on top.

For a stronger lemon flavor, add 1 to 2 teaspoons of finely grated lemon zest to the pudding and milk before mixing, or drizzle the finished dessert with a quick glaze made from powdered sugar and fresh lemon juice. If you prefer a lighter texture, use 1 1/2 cups milk instead of 2 cups for a slightly firmer, more cake-like result. A white cake mix can stand in for yellow if that’s what you have, though the color will be a bit paler. For a slightly richer dessert, use half-and-half in place of some or all of the milk. You can also scatter 1/2 cup of fresh or frozen blueberries over the batter before cooking for a lemon-blueberry version that feels very springtime. To avoid overcooking, start checking at the 2 1/2-hour mark the first time you make it, since slow cookers all run a little differently. Leftovers reheat nicely in the microwave in short bursts until just warm; the texture will be softer but still comforting.