This Slow Cooker Lemon Cake made from scratch is bursting with lemon flavor. Serve with whipped cream for a delicious lemon dessert.
Prep Time: 15 mins
Cook Time: 2 hr 15 mins
Servings: 8
Ingredients
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
2 eggs
1 cup sour cream
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons poppy seeds
Glaze
2 1/2 tablespoons lemon juice
1 cup confectioners’ sugar
Directions
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Line a lightly greased 6-quart slow cooker with parchment paper. (Parchment paper should come most of the way up the sides.)
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Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
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Using an electric mixer, beat butter and sugar until smooth, about 2 minutes.
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Add eggs and beat another 2 minutes.
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With mixer on low, mix in sour cream, lemon zest, vanilla extract, and poppy seeds.
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Slowly add flour mixture and mix well.
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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.
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Remove cover and turn crock pot off.
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In a small bowl, whisk together lemon juice and confectioners’ sugar.
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Remove crock pot insert from crock pot and place on a wire rack to cool. Drizzle lemon/sugar mixture on top.