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Lemon Poppyseed Upside-Down Cake Recipe

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This recipe for Lemon Poppyseed Upside-Down Cake, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Danielle Moreland
Added: Thursday, December 11, 2008


1 5.8oz Betty Crocker Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water

1 tablespoon butter
3/4 cup water
1/2 cup granulated sugar
1/4 cup lemon juice

Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 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, allowing sauce to drip over cake. Allow cake to cool before slicing




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