Crockpot Lemon Pudding Cake Recipes

CROCKPOT LEMON PUDDING CAKE

Steps:

• 1. Beat egg whites until stiff peaks form, set aside.
• 2. Beat egg yolks and blend in lemon peel juice and butter and milk.
• 3. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites.
• 4. Spoon into slow cooker. Cover and cook on high for 2 to 3 hours.
• 5. Serve warm from slow cooker into individual dishes.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

MOIST CROCK POT LEMON CAKE

Steps:

• Spray a 4 quart crock pot with non-stick cooking spray and set aside.
• In a large bowl, combine the cake mix and pudding mix.
• In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
• Add to the dry ingredients and beat well.
• Stir in the white chocolate chips and almonds.
• Pour into crock pot.
• Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.