Slow Cooker Lemon Poppy Seed Cake by
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Slow Cooker Lemon Poppy Seed Cake

A lemony cake dotted with poppy-seeds and sealed with a crystallized top crust. Great for dessert or a breakfast treat!
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Servings: 6 - 8 servings


  • 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


Serving: 1g