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Ingredients

• 1 pkg. Lemon-Poppyseed Bread Mix
• 1 egg
• 8 ounces light sour cream
• 1/2 cup water
• .
• Sauce:
• 1 tablespoon butter
• 3/4 cup water
• 1/2 cup sugar
• juice from one lemon (about 1/4 cup)

Preparation

Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2 quart slow cooker/Crock Pot. Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.

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