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Slow-Cooker Lemon Poppy-Seed Cake




Source of Recipe


Real Simple
Slow-Cooker Lemon Poppy-Seed Cake

http://img4.realsimple.com/images/food-recipes/recipe-collections/0801/cake-knife_300.jpg


* 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)



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.