(Crock Pot Version)
2 cups all- purpose flour
3 ½ cups white granulated sugar, separated: 2 cups, 1 ½ cups
4 tsps. baking powder
1 tsp. salt
2 tbsp. poppy seeds
4 tbsp. melted butter or alternative
1 cup 2% milk
3 beaten eggs
2 tsp. lemon extract
2 cups boiling Riesling wine
1 cup lemon juice
3 tbsp. corn starch
3 tbsp. fresh chopped lemon zest
Basic Preparation
Mix the flour, 2 cups of granulated sugar, 2 tbsp. of poppy seeds, baking powder, and salt in a large bowl. Stir all dry ingredients until completely combined. Now, add the milk, beaten eggs, melted butter, and lemon extract. Mix until all ingredients are completely incorporated into a thick batter. Do not over mix or gluten will begin to form. Pour the mixture into a greased or lined crockpot, Spread to level with a spatula or wooden spoon.
In a separate medium mixing bowl, combine the rest of the sugar, lemon zest, and corn starch. Mix until evenly combined. Take the dry mixture and sprinkle it on to top of the raw batter in the crockpot. Do not stir to mix or combine.
Bring the Riesling to a gentle boil in a sauce pan. Immediately add the lemon juice and stir to combine. Pour the hot mixture evenly over all of the contents in the crockpot and cover. Cook on high for 2 hours then reduce heat to low for 2 hours or until the cake begins to turn loose from the sides of the liner. Serve hot with Vanilla ice cream or whip topping. Garnish with lemon zest strips.
Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 4 hours on high
