1package(14 to 16 ounces) lemon poppy seed muffin or bread mix
1egg, beaten
¾cupplain non-fat Greek yogurt
½cupwater
1tablespoonbutter
½cupsugar
¼cupfresh lemon juice
½cupwater
Instructions
Ideal Slow Cooker Size: 2- to 4-Quart.
Grease the inside of the slow cooker.
In a mixing bowl, stir together the dry muffin mix, egg, yogurt and water until well blended.
Spread the batter evenly into the greased slow cooker.
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 2-½ hours until the cake is set and the edges are golden.
Remove lid CAREFULLY so condensation from lid does not drip onto the cake!
Turn off the slow cooker and let the cake cool in the slow cooker for about 30 minutes, uncovered.
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!)
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Lemon Poppy Seed Cake Recipe
Amount Per Serving (1 /12th recipe)
Calories 190Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Carbohydrates 33.8g11%
Fiber 1g4%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.