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Lemon Custard Cake

Serves: 6
Total Calories: 168

Ingredients

BATTER
1 (13-ounce) package lemon poppy seed quick bread mix
1 egg
1 cup light sour cream
1/2 cup water
SAUCE
1 tablespoon vegetable oil
3/4 cup water
1/2 cup sugar
1/4 cup freshly squeezed lemon juice

Directions:

Mix batter ingredients by hand in 2-quart mixing bowl. Pour batter in greased 3 '/2 to 4-quart slow cooker. Mix sauce ingredients together in separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added. Cover and cook on high heat 2-2 1/2 hours. Allow cake to cool for 30 minutes before serving. Makes 6-8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 168
Calories from Fat: 84

This Lemon Custard Cake recipe is from the 101 Things To Do With a Slow Cooker Cookbook. Download this Cookbook today.


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