Slow Cooker Lemon Cake
Serving Size / Yield
- 3 large eggs, separated
- 1 tsp lemon peel, grated
- 1/4 cup lemon juice
- 3 Tbsp butter
- 1 1/2 cup milk
- 3/4 cup sugar
- 1/4 cup all purpose flour
- 1/8 tsp salt
Start by beating egg whites until stiff peaks form.
Next, beat egg yolks together.
Mix in lemon juice, butter, and milk.
In a bowl, mix sugar, salt, and flour together.
Add to the egg mixture and blend well.
Fold mixture into the egg whites.
Spoon the mixture into the slow cooker.
Cook on high for 3 hours.