Slow Cooker Old-Fashioned Lemon Pudding Cake

Number of servings


  • 1.25 cups granulated sugar
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 4 large eggs
  • 0.5 cup freshly squeezed Sunkist® lemon juice (about 3-4 lemons)
  • 1 tablespoon freshly grated Sunkist lemon zest
  • 1.75 cups whole milk
  • 4 tablespoons melted butter


Preparation: 15 minutes

Cooking: 60 minutes


  1. In a medium bowl, mix sugar, flour and salt; set aside.
  2. In a clean mixer bowl, beat egg whites until stiff peaks form, then set aside.
  3. In a large bowl, beat together egg yolks, freshly squeezed Sunkist® lemon juice, freshly grated Sunkist lemon zest, milk and melted butter. Add dry ingredients and mix in until smooth.
  4. With a rubber spatula, gently fold egg whites into batter.
  5. Lightly spray a 3-quart slow-cooker insert with cooking spray, and carefully pour in batter.
  6. Cook on high for 60 minutes, until cake is set on top and custard underneath has set.
  7. Remove slow-cooker insert from heating element immediately. Serve warm or chilled.

    • To bake in an oven, follow directions above and pour batter into a 7x11-inch glass baking dish. Bake in a preheated 350°F oven for about 25 minutes, until cake is set and bottom layer is custardy.