Lemon Pudding Cake(Crock-Pot)
A light and tangy lemon pudding cake cooked in a slow cooker, combining bright citrus flavors with a soft, pudding-like texture perfect for citrus lovers and dessert enthusiasts.
Ingredients
Instructions
- Beat egg whites to stiff peaks.
- Beat egg yolks until thick and lemon colored.
- Add lemon peel, lemon juice, butter, and milk to the egg yolk mixture.
- Combine dry ingredients (flour and sugar) and add to the milk mixture; beat until smooth.
- Fold in the beaten egg whites gently.
- Spoon the mixture into a slow cooker and cover.
- Cook on high for 2 to 3 hours until set.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the mixture. If you want to reduce sugar, consider using a sugar substitute that measures like sugar. Fresh lemon juice enhances flavor, but bottled juice can work in a pinch. This recipe can easily be doubled for larger gatherings; just adjust cooking time accordingly.
Serving Suggestions
Serve the lemon pudding cake warm or chilled, optionally topped with whipped cream or a dusting of powdered sugar for added sweetness. It pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. For a complete meal, consider serving alongside a light salad or a slice of Great Grandma'S Potato Bread.
Storage & Reheating
Store any leftover lemon pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or until warmed through. Avoid reheating the entire cake at once, as it may become overly dry.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding Cake(Crock-Pot) contains roughly 402 calories, with 5g protein, 58g carbohydrates, and 17g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1364mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different citrus juice instead of lemon?
Yes, you can substitute lime or orange juice for a different flavor profile. However, keep in mind that the sweetness and acidity levels will vary, so adjust sugar accordingly to maintain the balance in the recipe.
What should I do if my pudding cake is too runny?
If your pudding cake turns out runny, it may need more cooking time. You can return it to the slow cooker and cook for an additional 30 minutes to an hour on high until it sets. Make sure to check occasionally to prevent overcooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the slow cooker when you're ready to cook. This way, you can enjoy a freshly made dessert without the last-minute effort.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).