Lemon-Poppy Seed Cake

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

1. 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.
2. 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.
3. 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.