Instant Pot Lemon Poppy seed Cake
This Instant Pot lemon poppy seed cake is so simple to make and a perfect breakfast or brunch treat! A moist dessert with an added vitamin boost inside too!
Servings: 8
Equipment
Ingredients
- 1 c all purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 4 tbsp butter softened
- 1/2 c sugar
- 1 egg
- 1/2 c yogurt vanilla is best
- 1 tbsp poppy seeds
- 1/2 tsp vanilla
- 1 tbsp lemon juice
- 1/2 scoop Vital Proteins Strawberry Lemon Collagen Beauty Water optional
Instructions
- Put flour, baking soda and baking powder in a bowl and mix.
- In another bowl add softened butter, sugar, egg, yogurt, vanilla and lemon juice. Use a mixer on low to mix.
- Slowly add dry ingredients into wet ingredient bowl and mix on low until well combined.
- Fold in poppy seeds and 1 scoop of Vital Proteins if you're adding that.
- Spray inside of 6 cup bundt pan.
- Spoon mixture in to your bundt pan, spread evenly (do not fill more than 3/4 full).
- Cover with tin foil.
- Put a trivet or small glass cup/bowl at bottom of Instant Pot.
- Pour in 2 cups of water around the bowl
- Fold another pc. of aluminum foil diagonally like a bandana to make a sling for the bundt pan, place underneath so there are handles to lift it in at the top sides.
- Place bundt pan on top of trivet and closet lid.
- Set Instant Pot or pressure cooker to manual, pressure, high, for 25 minutes.
- Allow to naturally release.
- Lift lid and remove foil from bundt pan.
- Take out of Instant Pot and let it set until it cools a bit.
- Carefully flip over on to a cutting board or cake plate.
- Warm a bit of vanilla frosting or combine a bit of water with powdered sugar to make a frosting.
- Drizzle on top, add lemon zest on top if desired.
Nutrition
Serving: 8oz | Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 86mg | Potassium: 119mg | Sugar: 13g | Vitamin A: 220IU | Vitamin C: 0.7mg | Calcium: 69mg | Iron: 1mg