Lemon-Poppy Seed Cake

Lemon-Poppy Seed Cake Recipe
Photo: Gooseberry Patch
Lemon-Poppy Seed Cake is a light and fresh tasting dessert that you can make easily in your slow cooker. Wait until the edges of the cake are golden before you dig in.

Yield:

Serves 10 to 12

Recipe from


Ingredients

1 15.8-oz. lemon-poppy seed bread mix
1 egg, beaten
1 8-oz. container sour cream
1 1/4 cup water, divided
1 tablespoon butter
1/2 cup sugar
1/4 cup lemon juice

Preparation

Combine bread mix, egg, sour cream and 1/2 cup water in a mixing bowl. Stir until well moistened; spread in a lightly greased slow cooker.

Combine remaining water and other ingredients in a small saucepan; bring to a boil. Pour boiling mixture over batter in slow cooker. Cover and cook on high setting for 2 to 2 1/2 hours, until edges are golden.

Turn off slow cooker; let cake cool in slow cooker for about 30 minutes with lid ajar. When cool enough to handle, hold a large plate over top of slow cooker and invert to turn out cake.

Note:

Rogene Rogers , Bemidji, MN,

101 Slow-Cooker Recipes

March 2011
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