Slow Cooker Lemon Poppy Seed Cake

Recently updated on August 10th, 2022

Slow Cooker Lemon Poppy Seed Cake

Making cake in a slow cooker may sound a bit crazy – if we're honest, we thought it sounded crazy – but it truly works. Another oddity about this cake is that it has cornmeal, which provides an incredible texture, unlike any cake I’ve tried. Topped with a lemon glaze, this slow cooker treat is tough to beat.

Yields8 Servings

Cook Time2 hrs

Ingredients

 1¾ cup flour
 ½ cup cornmeal
 1 teaspoon baking powder
 1 teaspoon baking soda
 ½ teaspoon salt
 ¾ cup butter, softened
 1¼ cups sugar
 2 eggs
 1 cup sour cream
 1 tablespoon lemon zest
 1 teaspoon vanilla extract
 1½ teaspoons poppy seeds
GLaze
 2 teaspoons lemon juice
 2 teaspoons water
 ½ cup powdered sugar

Directions

1

In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt.

2

In another large bowl, using an electric mixer, beat together the butter and sugar until smooth. Add the eggs one at a time, until combined. While mixing on low, add in the sour cream, lemon zest, vanilla, and poppy seeds. Slowly add in the flour mixture, mixing well after each addition.

3

Line the slow cooker with parchment paper. Pour in the cake batter, place a layer of paper towel under the lid, cover, and, cook on high for 2-2½ hours.

4

Remove the lid and let rest for 10 minutes. Remove the cake using the parchment and cool for 30 minutes or until ready to serve. Meanwhile, in a small bowl, stir together the lemon juice, water, and powdered sugar.

5

Pour the glaze over the cake and let stand for 5 minutes to set. Slice and enjoy!

Panzanella

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Ingredients

 1¾ cup flour
 ½ cup cornmeal
 1 teaspoon baking powder
 1 teaspoon baking soda
 ½ teaspoon salt
 ¾ cup butter, softened
 1¼ cups sugar
 2 eggs
 1 cup sour cream
 1 tablespoon lemon zest
 1 teaspoon vanilla extract
 1½ teaspoons poppy seeds
GLaze
 2 teaspoons lemon juice
 2 teaspoons water
 ½ cup powdered sugar

Directions

1

In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt.

2

In another large bowl, using an electric mixer, beat together the butter and sugar until smooth. Add the eggs one at a time, until combined. While mixing on low, add in the sour cream, lemon zest, vanilla, and poppy seeds. Slowly add in the flour mixture, mixing well after each addition.

3

Line the slow cooker with parchment paper. Pour in the cake batter, place a layer of paper towel under the lid, cover, and, cook on high for 2-2½ hours.

4

Remove the lid and let rest for 10 minutes. Remove the cake using the parchment and cool for 30 minutes or until ready to serve. Meanwhile, in a small bowl, stir together the lemon juice, water, and powdered sugar.

5

Pour the glaze over the cake and let stand for 5 minutes to set. Slice and enjoy!

Slow Cooker Lemon Poppy Seed Cake

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