A lemony cake dotted with poppy-seeds and sealed with a crystallized top crust. Great for dessert or a breakfast treat!
Prep Time20 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs50 minutesmins
Servings: 6- 8 servings
Author: Nikki Gladd
Ingredients
12Tablespoonsunsalted butter, at room temperature
1 ¼cups, plus 6 Tablespoons, granulated sugar
2large eggs
1cupsour cream
½teaspoonpure vanilla extract
1 ¾cupsall-purpose flour
½cupyellow cornmeal
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonkosher salt
1Tablespoongrated lemon zest, plus 3 Tablespoons lemon juice
1Tablespoonpoppy seeds
1Tablespoonpowdered sugar(optional)
Instructions
In a large mixing bowl, beat together the butter and 1 ¼ 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 ½ 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.