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Lemon Poppyseed Upside Down Cake

Cake:
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 oz. sour cream
1/2 cup water
Sauce:
1 Tbsp. butter
3/4 cup water
1/2 cup sugar
1/4 cup lemon juice

Cake: Mix all ingredients together until well moistened. Spread into lightly buttered slow cooker.

Sauce: Combine ingredients over medium heat. Bring to boil then pour over cake batter. Cover and cook on HIGH for 2-2 1/2 hours. Edges will be slightly browned.

Turn off heat and let stand 30 minutes with cover slightly ajar. When cool enough to handle, invert cake over serving platter.

Printer friendly version: Lemon Poppyseed Upside Down Cake

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