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ut 2 lemons)
– 1/4 cup lemon juice (freshly squeezed if possible)
– 1 teaspoon vanilla extract
– Non-stick cooking spray or butter for greasing
Directions
1. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs, then stir in the sour cream, melted butter, lemon zest, lemon juice, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as that will make the cake tough.
4. Grease the inside of your slow cooker well with non-stick cooking spray or butter.
5. Pour the batter into the slow cooker and spread it out evenly with a spatula.
6. Cover and cook on high for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
7. Once cooked, turn off the slow cooker and let the cake stand, covered, for about 30 minutes before removing it to cool completely on a wire rack.
8. To serve, slice the cake and optionally dust with powdered sugar or top with glaze.
Variations & Tips
– For an extra lemony glaze, mix together 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzle over the warm cake.
– If you don’t have a slow cooker, this recipe can be adapted for the oven. Simply pour the batter into a greased cake pan and bake at 350°F (175°C) for 40 to 45 minutes.
– Keep leftovers, if there are any, in an airtight container to retain its freshness.
– Wanna make it ahead of time? This cake freezes well. Just wrap it up tight without any glaze or dusting, and freeze. Defrost and add your toppings before you’re ready to serve.
Now, there’s nothing left but to make a pot of coffee, sit back, and let the memories mingle with the comforting aroma of lemon and the nostalgic crunch of poppy seeds. Enjoy, darlings.
– 1/4 cup lemon juice (freshly squeezed if possible)
– 1 teaspoon vanilla extract
– Non-stick cooking spray or butter for greasing
Directions
1. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs, then stir in the sour cream, melted butter, lemon zest, lemon juice, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as that will make the cake tough.
4. Grease the inside of your slow cooker well with non-stick cooking spray or butter.
5. Pour the batter into the slow cooker and spread it out evenly with a spatula.
6. Cover and cook on high for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
7. Once cooked, turn off the slow cooker and let the cake stand, covered, for about 30 minutes before removing it to cool completely on a wire rack.
8. To serve, slice the cake and optionally dust with powdered sugar or top with glaze.
Variations & Tips
– For an extra lemony glaze, mix together 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzle over the warm cake.
– If you don’t have a slow cooker, this recipe can be adapted for the oven. Simply pour the batter into a greased cake pan and bake at 350°F (175°C) for 40 to 45 minutes.
– Keep leftovers, if there are any, in an airtight container to retain its freshness.
– Wanna make it ahead of time? This cake freezes well. Just wrap it up tight without any glaze or dusting, and freeze. Defrost and add your toppings before you’re ready to serve.
Now, there’s nothing left but to make a pot of coffee, sit back, and let the memories mingle with the comforting aroma of lemon and the nostalgic crunch of poppy seeds. Enjoy, darlings.
