Slow-Cooker Lemon Poppy-Seed Cake Recipe

Name: Slow-Cooker Lemon Poppy-Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ 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)

Servings: persons

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
½ 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)

1
In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
2
In the bowl of an electric mixer, 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.
5
Heat oven to 350u00b0 F. Follow the recipe above using a buttered 9-by-13-inch pan. Bake until set, about 45 minutes.

677

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Slow-Cooker Lemon Poppy-Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow-Cooker Lemon Poppy-Seed Cake

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