Slow-Cooker Lemon Poppy-Seed Cake

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Photo by Anson Smart
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  • Serves 6-8
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    Nutritional Information

    Per Serving

    • Calories 501 calories
    • Calories 43 calories from fat
    • Fat 24 g
    • Sat Fat 15 g
    • Cholesterol 118 mg
    • Sodium 235 mg
    • Protein 5 g
    • Carbohydrate 68 g
    • Sugar 41 g
    • Fiber 2 g

In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.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.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.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. 

Ingredients

  1. Check 1 3/4 cups all-purpose flour
  2. Check 1/2 cup yellow cornmeal
  3. Check 1 teaspoon baking powder
  4. Check 1 teaspoon baking soda
  5. Check 1/4 teaspoon kosher salt
  6. Check 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  7. Check 1 1/4 cups plus 6 tablespoons, granulated sugar
  8. Check 2 large eggs
  9. Check 1 cup sour cream
  10. Check 1/2 teaspoon pure vanilla extract
  11. Check 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
  12. Check 1 teaspoon poppy seeds
  13. Check 1 tablespoon confectioners' sugar
  14. Check 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.