Lemon Poppy Seed Cake

The Lemon Poppy Seed Cake Recipe An upside-down cake that makes its own custard-like topping...yum!

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

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.

Serves 10 to 12.

Lemon Poppy Seed Cake
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