Lemon Poppy-seed Cake

Serves 6-8

Note: This recipes requires 2 hours, 30 minutes of baking in the slow cooker, in addition to the 30 minutes preparation time.

15 inch sheet of parchment
1 and 3/4 cups all purpose flour
1/2 cup yellow cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 and 1/2 sticks unsalted butter, at room temperature
1 and 1/4 cups, plus 6 tbs., granulated sugar
2 large eggs
1 cups sour cream
1/2 tsp. pure vanilla extract
1 tbs. lemon zest
3 tbs. lemon juice
1 tsp. poppy seeds
1 tbs. powdered sugar (for garnish)

1. In a bowl, combine flour, cornmeal, baking powder, baking soda, and salt.

2. In the bowl of an electric mixer, beat the butter and 1and 1/4 cups of the 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.

3. 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 2 hours and 30 minutes, or until a skewer inserted into the center of the cake comes out clean.

4. Combine the lemon juice with the the remaining 6 tbs. of sugar 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 confectioner's sugar, and serve with whipped cream if desired.

Recipe from "Real Simple" Magazine