Buttermilk Lemon Sponge Cake
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 tablespoon freshly squeezed lemon juice
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
Instructions
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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.
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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.