Lemon Buttermilk Sponge Cake

Medium Cooker, serves 4-6

High 2 hours

1 c. sugar

1/4 c. all-purpose flour

1/4 t. salt

1 c. buttermilk

1/3 c. fresh lemon juice, preferably from Meyer lemons

1/4 t. Boyajian lemon oil or 1/8 t. lemon extract

1 t almond flavoring

3 large eggs, separated.

Coat slow cooker with nonstick spray.

Whisk dry ingredients, make a well, add buttermilk through almond extract, gradually incorporating.  Whisk egg yolks until pale then whisk into batter.  

In a medium bowl, beat egg whites until stiff but not dry, whisk into batter, add 1/3 into batter, fold rest in gently.  Cover and cook on HIGH until cake puffed and top is set.   1 1/2 to 2 hours.  It will be browned around the edges.  Let stand 30 minutes before serving.