Slow Cooker Lemon Poppy-Seed Cake

Crock Pot Lemon Poppy Seed Cake

Slow Cooker Lemon Poppy Seed Cake

(Weight Watchers Friendly Crock Pot Cooking Day 163)

This light and luscious slow cooker lemon poppy seed cake tastes like a moist lemon poppy seed muffin, only better.

It’s an upside cake that creates a custard-like topping while baking.

We’re in the middle of lemon season here in Phoenix, so I’m always on the lookout for ways to use lemons and lemon juice.

And Rod loves lemon desserts, so this slow cooker lemon poppy-seed cake from Gooseberry Patch Slow-Cooker Recipes seemed like a winning choice.

To lighten it up I substituted nonfat plain Greek yogurt for the sour cream.

We both really enjoyed this, but Mom, who scrunches up her nose at the words “lemon-poppyseed,” wouldn’t even try it!

You’ll want to be careful when inverting the cake onto a plate. I didn’t let mine cool long enough and the lemon topping splashed out, burning my hand.

(Am I the only one subject to kitchen mishaps like this? Maybe I should have a blog category for all my “kitchen mishaps and disasters!” )



5.0 from 1 reviews
Light & Luscious Slow Cooker Lemon Poppy Seed-Cake
Prep time
Cook time
Total time
If you like lemon poppy seed muffins, you'll love this slow cooker lemon poppy-seed cake that creates a light lemon custard topping while it bakes.
Recipe type: Dessert
Serves: 12
  • 1 package (14 to 16 ounces) lemon poppy seed muffin or bread mix
  • 1 egg, beaten
  • ¾ cup plain nonfat Greek yogurt
  • ½ cup water
  • 1 tablespoon butter
  • ½ cup sugar
  • ¼ cup fresh lemon juice
  • ½ cup water
  1. Ideal Slow Cooker Size: 2 to 4-Quart
  2. Grease the inside of the slow cooker.
  3. In a mixing bowl, stir together the dry muffin mix, egg, yogurt and water until well blended.
  4. Spread the batter evenly into the greased slow cooker.
  5. In a small saucepan combine the butter, sugar lemon juice and remaining ½ cup water. Bring it to a boil. Pour the boiling lemon mixture over the batter in the slow cooker. Cover and cook on HIGH for 2 to 2-1/2 hours until the cake is set and the edges are golden.
  6. Remove lid CAREFULLY so condensation from lid does not drip onto the cake!
  7. Turn off the slow cooker and let the cake cool in the slow cooker for about 30 minutes, uncovered.
  8. When cool enough to handle, hold a large plate with a rim over the top of the slow cooker and invert to turn out the cake. (Be careful!!! I burned myself with hot lemon juice that splashed out as I was inverting this cake. Be sure that it is cool enough to handle but not so cool that it sticks. Use a large plate with a rim to catch the lemon custard topping and avoid hurting yourself!)
Martha's Notes
Nutritional Estimates Per Serving (1/12th): 190 calories, 5.1 g fat, 33.8 g carbs, 1 g fiber, 3.3 g protein and *5 Points Plus

Source: adapted from Gooseberry Patch Slow-Cooker Recipes

If you liked this recipe for slow cooker lemon poppy-seed cake you might also like:

Low Fat Lemon Oatmeal Blueberry Muffins
Slow Cooker Lemon Cake
Lemon Coconut Tea Cake

*PointsPlus® for slow cooker lemon poppy-seed cake calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Today’s food for thought…

“We cannot do everything at once, but we can do something at once.”
~Calvin Coolidge

Do you have a favorite motivational quote? I’d love for you to leave it for me in the comments!!

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