May 5, 2015
1 hr 30 mins
1 hr 45 mins
150g butter, melted
1/3 c lemon juice
3/4 c caster sugar
3/4 c self raising flour, sifted
1 1/2 cups milk
4 eggs, separated
1Put butter, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
2Put egg whites in another bowl and beat until soft peaks form.
3Using a metal spoon fold half the egg whites into the lemon mixture, then fold the remaining egg whites.
4Pour the mixture into a greased slow cooker and cook on high for 1 1/2 hours with a tea towel under the lid.
Submitted by Christine Wescombe
June 14, 2020
Very happy with the result!!
(I added a little grated lemon rind for extra lemony zest, because that’s how b my family like it!)
Cake portion was light & fluffy, cooked perfectly!!
July 19, 2017
Mine didnt taste very lemony i thought it was because of the lemons i used were a bit old. But now i realise it may of also has something to do with it being made in my large slow cooker.
May 29, 2017
Unfortunately this was horrible. The cake was rubbery and the sauce went like curdled custard. Not sure if it was because I have a 3.5 litre slow cooker? Pity as its my favorite dessert.
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