Lemon Poppy Seed Dump Cake


Craving lemon cake for dessert tonight? Make it easier than ever by stirring together this lemon dump cake recipe. All you have to do is give the ingredients a quick stir, then dump it in your slow cooker and wait to sample the first slice.

Lemon Poppy Seed Dump Cake
Photo: Andy Lyons
Prep Time:
20 mins
Slow Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 35 mins


  • Nonstick cooking spray

  • 1 cup buttermilk

  • 1 egg

  • 3 tablespoon butter, melted

  • 1 teaspoon vanilla

  • 1 ½ cup all-purpose flour

  • ½ cup sugar

  • ¼ cup cornmeal

  • 1 tablespoon poppy seeds

  • 1 teaspoon baking soda

  • 1 teaspoon lemon zest

  • ½ teaspoon salt

  • ½ teaspoon ground cardamom


  1. Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a large bowl whisk together the buttermilk, egg, butter, and vanilla until combined. Stir in the remaining ingredients until smooth.

  2. Spoon batter into the prepared cooker. Cover and cook on low for 2 1/4 to 2 3/4 hours or until internal temperature of cake is between 190°F and 200°F and center appears nearly set, rotating crockery liner once during cooking. Remove crockery liner from cooker. Let cool on a wire rack 10 minutes. Loosen sides of cake and remove from cooker. Cool completely.

Nutrition Facts (per serving)

144 Calories
4g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 144
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 253mg 11%
Total Carbohydrate 24g 9%
Total Sugars 10g
Protein 3g
Vitamin C 0.4mg 2%
Calcium 41mg 3%
Iron 1mg 6%
Potassium 38mg 1%
Folate, total 31.9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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