Slow-Cooker Lemon Poppy-Seed Cake

Slow-Cooker Lemon Poppy-Seed Cake
Photo by Anson Smart

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon poppy seeds
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • ½ cup yellow cornmeal
  • 1 ¼ cups plus 6 tablespoons, granulated sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • + 21 more ingredients
    • 1 tablespoon confectioners' sugar
    • 1 teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
    • 1 tablespoon confectioners' sugar
    • 1 cup sour cream
    • 1 teaspoon baking powder
    • 1 teaspoon poppy seeds
    • 2 large eggs
    • 1 cup sour cream
    • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
    • 1 ¾ cups all-purpose flour
    • ½ teaspoon pure vanilla extract
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 large eggs
    • 1 ¼ cups plus 6 tablespoons, granulated sugar
    • ½ cup yellow cornmeal
    • Whipped cream (optional)
    • Whipped cream (optional)
    • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice

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 see...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network