Just like a bright patch of daffodils popping up after a long winter, this Slow Cooker Poppy Lemon Seed Cake is a herald of cheer in my kitchen. This lovely, zesty cake finds its roots in the traditions of Midwestern hospitality, where every cup of tea or coffee is an excuse for a slice of something sweet. The poppy seed, with its many little black dots, has always reminded me of farm-ready soil, dotted with seeds, promising growth and goodness. And the lemon, with its sunny tartness, is the perfect companion to the earthy pop of those tiny seeds. Make this cake when you’ve got the luxury of anticipation, as its scents slowly weave through your home, or when you’re yearning for a touch of spring on your tongue.
Let me tell you, the best way to serve this comforting delight is with a dollop of freshly whipped cream or a spoonful of vanilla bean ice cream on the side—pure pleasure for the soul. And, if it’s Sunday brunch you’re hosting, a plate of fresh, sliced strawberries simply completes the table.
Slow Cooker Poppy Lemon Seed Cake
Servings: 8
Ingredient
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– 2 cups all-purpose flour
– 1 1/4 cups granulated sugar
– 3 tablespoons poppy seeds
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 large eggs
