Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.6 Kcal (1334 kJ) | ||
| Calories from fat | 92.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 120.11mg | 40% | |
| Sodium | 269.84mg | 11% | |
| Potassium | 304.71mg | 6% | |
| Total Carbs | 51.24g | 17% | |
| Sugars | 39.49g | 158% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 6.99g | 14% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 1.6mg | 9% | |
| Calcium | 98.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 179.94 Kcal (753 kJ) | ||
| Calories from fat | 52.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 16% | |
|---|---|---|---|
| Cholesterol | 67.84mg | 40% | |
| Sodium | 152.41mg | 11% | |
| Potassium | 172.1mg | 6% | |
| Total Carbs | 28.94g | 17% | |
| Sugars | 22.3g | 158% | |
| Dietary Fiber | 1.8g | 13% | |
| Protein | 3.95g | 14% | |
| Vitamin C | 6mg | 18% | |
| Iron | 0.9mg | 9% | |
| Calcium | 55.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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