Slow-Cooker Lemon Poppy-Seed Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 tablespoon confectioners' sugar 
• 2 large eggs 
• 1.8 cups flour all-purpose
• 1.3 cups granulated sugar 
• 0.3 teaspoon kosher salt 
• 1 tablespoon lemon zest grated
• 1 teaspoon poppy seeds 
• 1 cup cup heavy whipping cream sour
• 12 tablespoons butter unsalted at room temperature ()
• 0.5 teaspoon vanilla extract pure
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• baking paper
• oven
• hand mixer
• skewers
• slow cooker

Directions

1. 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.
2. Add the eggs and beat until fluffy, 2 minutes.
3. Add the sour cream, vanilla, lemon zest, and poppy seeds and beat to combine. Reduce speed to low and slowly incorporate the flour mixture.
4. Place a 15-inch piece of parchment paper in the bowl of a slow cooker, letting the excess come up the sides.
5. 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.
6. 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.
7. Heat oven to 350 F. Follow the recipe above using a buttered 9-by-13-inch pan.
8. Bake until set, about 45 minutes.