Slow Cooker Lemon Cake

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 1/2 cup Cornmeal, yellow
  • 1 1/2 tsp Poppy seeds
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 1 cup Sour cream

Found on spicysouthernkitchen.com

Description

Directions

• 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.

Nutrition