Bizcocho de limón y semillas de amapola en olla de cocción lenta

Ingredientes

• 1 3/4 cup flourIngredient1 3/4 cup flour
• 1/2 cup cornmealIngredient1/2 cup cornmeal
• 1 teaspoon baking powderIngredient1 teaspoon baking powder
• 1 teaspoon baking sodaIngredient1 teaspoon baking soda
• 1/2 teaspoon saltIngredient1/2 teaspoon salt
• 3/4 cup butterIngredient3/4 cup butter, softened, softened
• 1 1/4 cups sugarIngredient1 1/4 cups sugar
• 2 eggsIngredient2 eggs
• 1 cup sour creamIngredient1 cup sour cream
• 1 tablespoon lemonIngredient2 teaspoons lemon juice zest
• 1 teaspoon vanilla extractIngredient1 teaspoon vanilla extract
• 1 1/2 teaspoons poppy seedsIngredient1 1/2 teaspoons poppy seeds
• 2 teaspoons lemonIngredient2 teaspoons lemon juice juice
• 2 teaspoons waterIngredient2 teaspoons water
• 1/2 cup powdered sugarIngredient1/2 cup powdered sugar

Preparación

1. 1

   In a large bowl, stir together the flour, cornmeal, baking powderIngredient1 teaspoon baking powder, baking soda, and salt.

2. 2

   In another large bowl, using an electric mixer, beat together the butter and sugar until smooth. Add the eggs one at a time, until combined. While mixing on low, add in the sour cream, lemon zest, vanilla, and poppy seedsIngredient1½ teaspoons poppy seeds. Slowly add in the flour mixture, mixing well after each addition.

3. 3

   Line the slow cooker with parchment paper. Pour in the cake batter, place a layer of paper towel under the lid, cover, and, cook on high for 2-2½ hours.

4. 4

   Remove the lid and let rest for 10 minutes. Remove the cake using the parchment and cool for 30 minutes or until ready to serve. Meanwhile, in a small bowl, stir together the lemon juice, water, and powdered sugarIngredient½ cup powdered sugar.

5. 5

   Pour the glaze over the cake and let stand for 5 minutes to set. Slice and enjoy!