1package(14 to 16 ounces) lemon poppy seed muffin or bread mix
¾cupplain non-fat Greek yogurt
¼cupfresh lemon juice
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!)