Slow Cooker Old-Fashioned Lemon Pudding Cake

Directions

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 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.
   
   VARIATION:
   • 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 the cake is set and the bottom layer is custardy.