Rating: 2.5 stars
165 Ratings
  • 5 star values: 24
  • 4 star values: 18
  • 3 star values: 25
  • 2 star values: 59
  • 1 star values: 39

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Credit: Anson Smart

Recipe Summary test

hands-on:
20 mins
total:
1 hr 50 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

501 calories; calories from fat 43%; fat 24g; saturated fat 15g; cholesterol 118mg; sodium 235mg; carbohydrates 68g; fiber 2g; sugars 41g; protein 5g.
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