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Slow Cooker Lemon Poppy Seed Cake

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Ingredients: 

12 Tablespoons unsalted butter, 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 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 Tablespoon grated lemon zest, plus 3 Tablespoons lemon juice
1 Tablespoon poppy seeds
1 Tablespoon powdered sugar (optional)


 

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