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