Free up your oven and use your slow cooker for dessert with this lemony cake dotted with poppy-seeds. Or, maybe you want it for breakfast?
My slow cooker is dying on me. It likes to burn one side of everything I make in it. Yet, I still use it and for some reason keep putting off buying a new one. I’m scared to pick one out. The next one I have, I want to have it for a long long time…so I want to LOVE it.
I also don’t know what size to buy. It needs to be large so I can make big meals to feed company. So, what size is that? I also wouldn’t mind it holding a ham for the holidays, and if it comes with a bonus tiny pot for dips, that would be very useful for my favorite white cheese dip.
Which slow cooker do you recommend?
Nonetheless, this Lemon Poppy-Seed Cake turned out fantastic on all sides but one (which was expected). I shaved off the burned side and we enjoyed the rest. The surface of the cake develops an amazing lemony crisp texture from the lemon juice and sugar mixture you pour over top. It was definitely my favorite part of every bite.
I dare say, you can even eat this for breakfast.
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 50 minutes
Yield: 6 - 8 servings
Serving Size: 1 slice
A lemony cake dotted with poppy-seeds and sealed with a crystallized top crust. Great for dessert or a breakfast treat!
- 12 Tablespoons unsalted butter, at room temperature
- 1 1/4 cups, plus 6 Tablespoons, granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 Tablespoon grated lemon zest, plus 3 Tablespoons lemon juice
- 1 Tablespoon poppy seeds
- 1 Tablespoon powdered sugar (optional)
In a large mixing bowl, beat together the butter and 1 1/4 cups of granulated sugar at medium-high speed until creamy. Beat in the eggs, one at a time, then continue to mix until fluffy, about 2 minutes. Mix in the sour cream, vanilla, lemon zest, and poppy seeds.
In a separate medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Slowly add to the wet ingredients and mix on low until combined.
Line the bottom and sides of the bowl of a slow cooker with a 15-inch square piece of parchment paper. Pour the batter into the lined slow cooker bowl. Cover and cook on high for 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
Combine the lemon juice and the remaining 6 Tablespoons granulated sugar in a small bowl. Drizzle evenly over the surface of the baked cake in the slow cooker. Grab the parchment paper and lift the cake out of the slow cooker. Transfer to a wire rack to cool for 15 minutes before serving. Sprinkle with powdered sugar, if desired, and slice into individual servings.
Recipe Source: Real Simple Magazine, January 2008