Speedy Lemon Poppy Seed Cake | Budget-Friendly Instant Pot Meals

👨‍🍳 How to Make Speedy Lemon Poppy Seed Cake

Grease a 6-inch round baking pan. In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In another bowl, whisk oil, egg, lemon juice, lemon zest, and milk. Pour wet into dry and mix just until combined.
Pour batter into the pan. Cover with foil.
Pour 1 cup water into Instant Pot, insert trivet, and set pan on trivet.
Seal lid and cook on Manual/High Pressure for 20 minutes. Allow a 5-minute natural release, then quick release.
Remove and cool 10 minutes before serving.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.