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

Serves: 8


  • 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.