Lemon-Poppy Seed Cake

Name: Lemon-Poppy Seed Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 egg, beaten; 59 milliliters lemon juice; 448 grams lemon-poppy seed bread mix; 227 grams sour cream; 118 milliliters sugar; 296 milliliters water, divided

Lemon-Poppy Seed Cake might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 335 calories, 9g of protein, and 25g of fat per serving. This recipe serves 10. Not A mixture of water, cream, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Sour Cream

Spread

Water

Egg

Equipment you will use

Mixing Bowl

Slow Cooker

Combine remaining water and other ingredients in a small saucepan; bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Equipment you will use

Slow Cooker

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.

Equipment you will use

Slow Cooker