1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cups sugar
1 cup sour cream
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons poppy seeds
2 1/2 tablespoons lemon juice
1 cup confectioners’ sugar
Line a lightly greased 6-quart slow cooker with parchment paper. (Parchment paper should come most of the way up the sides.)
Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
Using an electric mixer, beat butter and sugar until smooth, about 2 minutes.
Add eggs and beat another 2 minutes.
With mixer on low, mix in sour cream, lemon zest, vanilla extract, and poppy seeds.
Slowly add flour mixture and mix well.
Pour batter into parchment lined slow cooker. Cover and cook on HIGH for 2 hours 15 minutes to 2 hours 30 minutes. Cake should be set in center.
Remove cover and turn crock pot off.
In a small bowl, whisk together lemon juice and confectioners’ sugar.
Remove crock pot insert from crock pot and place on a wire rack to cool. Drizzle lemon/sugar mixture on top.