Slow-Cooker Lemon Poppy-Seed Cake

If you've never made a pie in a slow cooker, you definitely should. This method, based on the fact that it is put and forgotten, allows you to get a beautiful crust and a moist middle.Prepare this simple pie in a slow cooker for your next backyard barbecue or garden party. Fresh lemon juice and zest give the cake a brightness that will rival the summer sun.
In a large 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 granulated sugar on medium-high speed until smooth. Add the eggs and beat until fluffy, 2 minutes. Add sour cream, vanilla, lemon zest and poppy seeds and whisk until smooth. Reduce the speed to low and slowly add the flour mixture.Place a 15-inch sheet of parchment paper in the bowl of the slow cooker so that the excess sticks out on the sides. Transfer the dough to the bowl of the slow cooker. Turn the stove on high and cook, covered, until the lemon-poppy seed cake is set and a skewer inserted in the center comes out clean, about 2 1/2 hours.Combine the lemon juice and remaining granulated sugar in a bowl and sprinkle evenly over the top of the cake. Using parchment paper, transfer the cake to a wire rack. Allow to cool for at least 15 minutes. Sprinkle with powdered sugar and serve with whipped cream if desired.If you don't have a slow cooker: Preheat the oven to 350 ° F. Follow the recipe above, using a 9-by-13-inch greased baking dish. Bake until soft, about 45 minutes.