Slow-Cooker Lemon Poppy-Seed Cake

Slow-Cooker Lemon Poppy-Seed Cake
Anson Smart

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Serves 6-8
preparation
20
minutes
cooking
110
minutes

Ingredients

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
12
tablespoons
unsalted butter (1 1/2 sticks), 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
tablespoon
grated lemon zest, plus 3 tablespoons lemon juice
1
teaspoon
poppy seeds
1
tablespoon
confectioners' sugar
whipped cream (optional)

Directions

  1. In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
  2. With a mixer, and in another bowl, beat the butter and 1 1/4 cups of the granulated sugar on medium-high until smooth. Add the eggs and beat until fluffy, 2 minutes. Add the sour cream, vanilla, lemon zest, and poppy seeds and beat to combine. Reduce speed to low and slowly incorporate the flour mixture.
  3. Place a 15-inch piece of parchment paper in the bowl of a slow cooker, letting the excess come up the sides. Transfer the batter into the bowl of the slow cooker. Set the cooker to high and cook, covered, until set and a skewer inserted in the center comes out clean, about 2 1/2 hours.
  4. Combine the lemon juice and the remaining granulated sugar in a bowl and drizzle evenly over the top of the cake. Holding the parchment paper, transfer the cake to a rack. Let cool for at least 15 minutes. Dust with the confectioners' sugar and serve with the whipped cream, if desired.

 

Kate Merker and Sara Quessenberry
December 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Fat 24 g
  • Sat Fat 15 g
  • Cholesterol 118 mg
  • Sodium 235 mg
  • Carbohydrate 68 g
  • Fiber 2 g
  • Sugar 41 g
  • Protein 5 g
What does this mean? See Nutrition 101.

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