Slow-Cooker Lemon Poppy-Seed Cake

• 1 3/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1 1/4 cups plus 6 tablespoons, granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
• 1 teaspoon poppy seeds
• 1 tablespoon confectioners' sugar
• Whipped cream (optional)

1. In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
2. In the bowl of an electric mixer, beat the butter and 1 1/4 cups of the granulated 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 a 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, until set and a skewer inserted in the center comes out clean, about 2 1/2 hours.
4. 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. Let cool for at least 15 minutes. Dust with the confectioners' sugar and serve with the whipped cream, if desired.
5. Heat oven to 350u0b0 F. Follow the recipe above using a buttered 9-by-13-inch pan. Bake until set, about 45 minutes.

flour, yellow cornmeal, baking powder, baking soda, kosher salt, unsalted butter, sugar, eggs, sour cream, vanilla, lemon zest, poppy seeds, sugar, cream

Taken from www.myrecipes.com/recipe/slow-cooker-lemon-poppy-seed-cake (may not work)