Lemon Poppy Seed Cake (Crockpot)

Prep Time
Cook Time
2h 20m
Ready In

Recipe: #9349

April 30, 2013

"Totally Amazing! This is Wonderful! I was excited to try it because my oven is broken. It turned out so good that I think it would be a great Summer cake for anyone to make when they don't want to turn their oven on. Seriously it's just as good as some of the best oven cakes I've made! You can taste the cornmeal, but it melds well with the lemon and berries, and has a great moist texture. This recipe has my imagination soaring now! This is best served freshly made, still warm. I adapted the recipe from Real Simple."

Original is 8 servings


  • Serving Size: 1 (167.9 g)
  • Calories 461.5
  • Total Fat - 20.4 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 58 mg
  • Sodium - 421.9 mg
  • Total Carbohydrate - 65.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 39.2 g
  • Protein - 6.3 g
  • Calcium - 69.2 mg
  • Iron - 1 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Step 2

With a mixer, and in another bowl, beat the butter and sugar on medium-high until smooth.

Step 3

Add the eggs and beat until fluffy, about 2 minutes.

Step 4

Add the buttermilk, vanilla, and poppy seeds and beat until combined.

Step 5

Reduce speed to low and slowly beat in the flour mixture.

Step 6

Stir in zest and berries.

Step 7

Place a 15-inch piece of parchment paper in the bowl of a crockpot, letting the excess come up the sides.

Step 8

Spread the batter evenly into the parchment lined bowl of the crockpot. Set the cooker to high and cook, covered, until set and a skewer inserted in the center comes out clean, about 1 hour 45 minutes to 2 hours 45 minutes. See if it looks ready to test at the lesser time. It will depend on your crockpot. *My 6qt round crockpot runs hot, and the cake was done in about 1 hour 45 minutes. If you use a smaller crockpot it could take up to an hour more.

Step 9

Combine the lemon juice and sugar in a bowl and drizzle evenly over the top of the cake.

Step 10

Holding the parchment paper, carefully transfer the cake to a rack. Let cool for at least 15 minutes.

Step 11

Dust with the powdered sugar and serve with lemon curd, fresh berries, and whipped cream, if desired.

Step 12

*This is best served freshly made, still warm.


  • Crockpot
  • Parchment paper, to line crockpot, about a 15-inch piece
  • To serve:
  • 1-2 tablespoons powdered sugar, to dust
  • Lemon curd, to serve (optional)
  • Fresh berries, to serve (optional)
  • Whipped cream, to serve (optional)

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