Slow-Cooker Lemon Poppy-Seed Cake

Photo: Anson Smart

Make this easy cake in your slow-cooker for your next backyard BBQ or garden party. Fresh lemon juice and zest give the cake a brightness that will rival the summer sun.

Yield: Makes 6 to 8 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 501
  • Calories from fat: 43%
  • Fat: 24g
  • Saturated fat: 15g
  • Cholesterol: 118mg
  • Sodium: 235mg
  • Carbohydrate: 68g
  • Fiber: 2g
  • Sugars: 41g
  • Protein: 5g

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)

Preparation

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

    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.

    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.

    If You Don't Have a Slow Cooker: Heat oven to 350° F. Follow the recipe above using a buttered 9-by-13-inch pan. Bake until set, about 45 minutes.
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