You all know about the thing I have going on with my crock pot and how much I love it. It's really no secret, but it's almost scandalous when you can make dessert in it. I made this cake a couple years ago when I cut the recipe out and then forgot about it until I recently organized my recipe box.
Lemon Poppy-Seed Cake
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon 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 grate lemon zest, plus 3 tablespoons lemon juice
1 teaspoon poppy seeds
1 tablespoon confectioners' sugar
whipped cream (optional)
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 the 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.
Oh, the buttery goodness, complimented by the puckery tartness of the sugar-and-lemon-juice drizzle. How did I let this hide away for years?