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Lemon Poppy Seed Breakfast Cake

by Fluffy
Lemon Poppy Seed Breakfast Cake

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Lemon Poppy Seed Breakfast Cake

This is my Lemon Poppy Seed Breakfast Cake instant pot recipe that I make for my family. Easy to make, and very tasty. Enjoy this treat!

Lemon Poppy Seed Cake

Sometimes when I am looking to spice things up for the morning, I like to make this breakfast treat. The batter calls for tangy Greek yogurt, which keeps the cake moist and compliments the lemon flavor. Drizzle the cake with the lemon glaze, dust it with confectioners’ sugar, or leave it plain.

Lemon Poppy Seed Cake

Ingredients:

3 Large Eggs

1 cup full fat greek yogurt

3/4 cup granulated sugar

1/4 cup poppy seeds

Finely grated zest of 1 lemon

4 tablespoons unsalted butter, melted and cooled

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

Glaze:

1 tablespoon fresh lemon juice

1/2 cup confectioners’ sugar

Lemon Poppy Cake

Instructions:

Butter a 7 inch bundt pan and dust with flour, tapping out the excess.

Fold a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 inch wide strip.

Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot.

Pour 1 1/2 cups water into the pot and add the trivet.

In a bowl, whisk the eggs, then add yogurt, granulated sugar, poppy seeds, lemon zest, and butter and whisk until smooth.

In another bowl, whisk together the flour, baking powder, and salt.

Gently stir the flour mixture into the egg mixture just until all of the flour is absorbed into the batter.

Pour the batter into the prepared pan and spread in an even layer.

 

Holding the ends of the foil sling, lift the cake pan and lower it into the pot.

Fold over the ends of the sling so they fit inside the pot.

Fold over the ends of the sling so they fit inside the pot.

Secure the lid and set the pressure release to sealing.

Select the manual or cake setting and set the cooking time for 35 minutes at high pressure.

To make the glaze, in a bowl, stir together the lemon juice and confectioners’ sugar until smooth.

When the timer goes off, let the pressure release naturally for 10 minutes, then move the pressure release to venting to release any remaining steam.

Open the pot, taking care not to drip condensation from the lid onto the cake.

Wearing heat resistant mitts, grasp the ends of the sling, lift the pan out of the pot, and place it on a cooling rack.

Let the cake cool in the pan for 5 minutes, then invert the pan onto the rack, lift off the pan, and turn the cake right side up.

Let the cake cool for 20 minutes before drizzling the glaze over the top.

Once glazed, let the cake cool to room temperature, then transfer to a serving plate. Cut into wedges and serve.

Enjoy!

lemon poppy seed cake

 

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Lemon Poppy Cake

Lemon Poppy Seed Breakfast Cake


  • Author: Fluffy

Description

Sometimes when I’m on vacation, I like to make this delightful indulgent breakfast treat. The batter calls for tangy Greek yogurt, which keeps the cake moist and compliments the lemon flavor. Drizzle the cake with the lemon glaze, dust it with confectioners’ sugar, or leave it plain.


Scale

Ingredients

  • 3 Large Eggs
  • 1 cup full fat greek yogurt
  • 3/4 cup granulated sugar
  • 1/4 cup poppy seeds
  • Finely grated zest of 1 lemon
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • Glaze:
  • 1 tablespoon fresh lemon juice
  • 1/2 cup confectioners’ sugar

Instructions

  1. Butter a 7 inch bundt pan and dust with flour, tapping out the excess. Fold a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 inch wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and add the trivet.
  2. In a bowl, whisk the eggs, then add the yogurt, granulated sugar, poppy seeds, lemon zest, and butter and whisk until smooth. In another bowl, whisk together the flour, baking powder, and salt. Gently stir the flour mixture into the egg mixture just until all of the flour is absorbed into the batter. Pour the batter into the prepared pan and spread in an even layer.
  3. Holding the ends of the foil sling, lift the cake pan and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the pressure release to sealing. Select the manual or cake setting and set the cooking time for 35 minutes at high pressure.
  4. To make the glaze, in a bowl, stir together the lemon juice and confectioners’ sugar until smooth.
  5. When the timer goes off, let the pressure release naturally for 10 minutes, then move the pressure release to venting to release any remaining steam. Open the pot, taking care not to drip condensation from the lid onto the cake. Wearing heat resistant mitts, grasp the ends of the sling, lift the pan out of the pot, and place it on a cooling rack. Let the cake cool in the pan for 5 minutes, then invert the pan onto the rack, lift off the pan, and turn the cake right side up.
  6. Let the cake cool for 20 minutes before drizzling the glaze over the top. Once glazed, let the cake cool to room temperature, then transfer to a serving plate. Cut into wedges and serve.

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