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.
Pro Tips for Perfect Speedy Lemon Poppy Seed Cake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of all-purpose flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Speedy Lemon Poppy Seed Cake?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Speedy Lemon Poppy Seed Cake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for all-purpose flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.