Pressure Cooker Lemon Poppy Seed Cake
Make this cake ahead of time. The flavor improves if you wrap it in plastic wrap and store it for 1 to 2 days before you serve it.
Serves: 8Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium
- 1⁄2 cup butter, softened
- 1 cup sugar
- 2 large eggs, separated
- 1 tsp. vanilla
- 2 lemons, juice and zest, divided
- 1 1⁄4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1⁄4 tsp. salt
- 2⁄3 cup whole milk
- 1⁄3 cup poppy seeds
- 2 cups water
- 1⁄2 cup powdered sugar, sifted
- Add the butter and sugar to a large mixing bowl and beat until light and fluffy. Beat in the egg yolks, vanilla, and the grated zest and juice from 1 lemon.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add the flour mixture and milk in 3 batches to the butter mixture, mixing after each addition. Stir in the poppy seeds.
- Add the egg whites to a chilled bowl. Whisk or beat until stiff. Fold the egg whites into the poppy seed batter.
- Butter a 4-cup soufflé dish or Bundt pan small enough to fit into the pot of the pressure cooker. Transfer the batter to the pan and cover well with foil.
- Prepare the pressure cooker by filling it with water and inserting the trivet or steamer basket. Make a foil sling by folding a long piece of foil into three and lower the covered dish into the pressure cooker. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 35 to 40 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
- Lift the dish from the pressure cooker and place it on a cooling rack. Remove foil cover and let cool.
- To make the glaze, whisk the juice and grated zest from the remaining lemon together with the powdered sugar. Transfer cake to a serving platter and drizzle glaze over the top.