Ingredients

How to make it

  • in a bowl beat 3/4 cup sugar with the butter until light and fluffy
  • beat in egg yolks until well mixed
  • stir in lemon zest and lemon juice. add salt
  • add flour and mix until well blended
  • gradually add milk , beating to make a smooth batter
  • In a separate bowl, with clean beaters, beat egg whtes until soft peaks form
  • add remaining 1/4 cup sugar and beat until stiff peaks form
  • fold into lemon mixture
  • fold in raspberries
  • pour mixture into a 6 cup lightly greased baking or souffle dish
  • cover with foil and tie tightly with string
  • place dish in large (minimum 5 quart) oval slow cooker stoneware
  • and add boiling water to come 1 inch up the sides
  • cover and cook on High for 3 hours, or until the cake springs back when lightly touched in the center
  • Dust lightly with the powdered sugar and serve.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • pattycake 16 years ago
    Sounds great - and would probably work out well with a gluten-free flour mix.
    Was this review helpful? Yes Flag
  • invisiblechef 16 years ago
    Yumm!!
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    So elegant my friend...I am sure the taste is superb.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes