Slow-Cooker Lemon Poppy-Seed Cake

In a 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 of the granulated sugar on medium-high until smooth.

Add the eggs and beat until fluffy, 2 minutes.

Add the sour cream, vanilla, lemon zest, and poppy seeds and beat to combine. Reduce speed to low and slowly incorporate the flour mixture.

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

Transfer the batter into the bowl of the slow cooker. Set the cooker to high and cook, covered, until set and a skewer inserted in the center comes out clean, about 2 1/2 hours.

Combine the lemon juice and the remaining granulated sugar in a bowl and drizzle evenly over the top of the cake. Holding the parchment paper, transfer the cake to a rack.

Heat oven to 350 F. Follow the recipe above using a buttered 9-by-13-inch pan.

Bake until set, about 45 minutes.