Buttermilk Lemon Sponge Cake

By: Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson 2015 www.robertrose.ca Reprinted with publisher permission.

3 Comments

Buttermilk Lemon Sponge Cake

By: Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson 2015 www.robertrose.ca Reprinted with publisher permission.

Who doesn't love lemon desserts? They're fresh, light, and just the right combination of sweet and tart. Buttermilk Lemon Sponge Cake is a wonderfully easy slow cooker dessert recipe that will command attention at your next dinner party. The sponge layer forms as the egg whites separate during the cooking process. When it's all done, you're left with a velvety lemon curd at the bottom, which is absolutely divine. Serve this dish with fresh fruit and whipped cream for an unbeatable recipe you'll be sure to keep around for years.

Slow Cooker Time HIGH2 hr 30 min

Cooking MethodSlow Cooker

Cooking Vessel SizeLarge (minimum 5-quart) oval slow cooker

Ingredients

1/2 cup granulated sugar
2 eggs, separated
3/5 cup buttermilk
1 tablespoon finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/4 cup all purpose flour
1/4 teaspoon salt

Instructions

In a mixing bowl, whisk sugar and egg yolks until smooth. Whisk in buttermilk and lemon zest and juice. Add flour and salt and whisk until blended.
In a separate bowl, beat egg whites until stiff. Gently fold into lemon mixture to make a smooth batter. Spoon into prepared dish. Cover with foil and secure with string. Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 2 1/2 hours, until a toothpick inserted in the center of the pudding comes out clean.

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Morehouse17

Sep 01, 2017

The lemon curd on the bottom of this sponge cake would be like the icing or frosting on any other cake. The sprinkles of fruit on the top really push this dessert over the top.

SissieSass

Aug 01, 2017

This sounds so decadent with the smooth and creamy lemon texture and flavor. I love that you use the lemon zest in this dish. It adds a brightness to the cake and makes it more appealing. It gives it a little zing when you are not expecting it to be there.

Delphine Bryant

Apr 15, 2017

I know I have never baked a cake with buttermilk before. I can only imagine the mixture of buttermilk and lemon will give you a great taste sensation if you enjoy tart. The recipe is easy enough to follow and by preparing in the slow cooker, it will keep the kitchen nice and cool.