Step 1: Prepare the Cake Batter

1. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 2 tbsp poppy seeds, and ¼ tsp salt until well combined.

2. In a large bowl, whisk together ½ cup softened unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 ½ cups plain yogurt, ¼ cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract until smooth and fully combined.

3. Gradually add the dry ingredients to the wet mixture in three increments, stirring gently with a spatula until just combined. Be careful not to overmix to maintain a tender texture.

   • Tip: Ensure eggs and yogurt are at room temperature for better emulsification. Zest lemons finely to avoid bitterness. Mix batter gently to avoid a dense cake.

Step 2: Prepare the Slow Cooker

1. Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.

2. For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and grease the parchment.

3. Pour the batter into the slow cooker, smoothing the top with a spatula for even cooking.

   • Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the batter is spread evenly to avoid uneven cooking.

Step 3: Slow Cook

1. Cover and cook on high for 2-3 hours or low for 4-5 hours, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

2. Check doneness at the minimum time; if the top looks too wet, remove the lid for the last 30 minutes to evaporate excess moisture.

   • Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.

Step 4: Cool the Cake

1. Turn off the slow cooker and let the cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove.

2. Use the parchment sling (if used) to lift the cake out, or carefully scoop it out with a large spoon if serving directly from the slow cooker. Transfer to a wire rack or serving platter to cool completely if glazing, or serve warm for a softer texture.

   • Tip: Let the cake cool slightly before glazing to prevent the glaze from melting. If serving warm, scoop directly from the slow cooker for a rustic presentation.

Step 5: Make the Lemon Glaze

1. In a small bowl, whisk together 1 cup confectioner’s sugar and 2 tbsp lemon juice until smooth and pourable. Adjust with an additional ½ tbsp lemon juice or sugar if needed for desired consistency.

2. Drizzle the glaze over the cooled cake using a spoon or piping bag for a decorative touch.

   • Tip: Whisk glaze until lump-free. Let the glaze set for 5-10 minutes before serving for a polished look. Store extra glaze in the fridge for up to a week.

Step 6: Assemble and Serve

1. If cooled, slice the cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).

2. Ensure the glaze is evenly drizzled for visual appeal. If unglazed, serve as is or dust with confectioner’s sugar for a simple finish.

3. Serve warm for a soft, comforting experience or at room temperature for a firmer texture. Pair with tea, coffee, or a scoop of vanilla ice cream for a complete dessert experience.

   • Tip: Serve in shallow bowls if scooping warm, or on plates if slicing cooled. Garnish with extra lemon zest or fresh berries for a vibrant touch. Offer extra glaze or whipped cream on the side for customization