Slow Cooker Lemon Poppy Seed Cake Recipe

5 from 1 vote

Slow Cooker Lemon Poppy Seed Cake Recipe

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.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: crock pot lemon poppy seed cake, lemon poppy dessert, low sugar lemon cake

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 package (14 to 16 ounces) lemon poppy seed muffin or bread mix
1 egg, beaten
3/4 cup plain non-fat Greek yogurt
1/2 cup water
1 tablespoon butter
1/2 cup sugar
1/4 cup fresh lemon juice
1/2 cup water

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 1/2 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.
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!)

Notes

Serving size: 1 slice (1/12th recipe)

WW Points: 9

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

8 SmartPoints (Green plan)

8 SmartPoints (Blue plan)

8 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

To lighten it up, I substituted non-fat plain Greek yogurt for the sour cream.

You will want to be very 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.

Nutrition