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!
cake, instant pot, lemon, poppy seed, pressure cooker
The Typical Mom
whole milk, vanilla is best
Vital Proteins Strawberry Lemon Collagen Beauty Water
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.
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