Instant Pot Lemon-Poppyseed Breakfast Cake

¾ cup flour

2/3 cup sugar

1 tablespoon lemon zest (I did zest from 1 lemon)

¼ cup lemon juice (about 1 full lemon)

½ teaspoon baking soda

1/2 teaspoon baking powder

1 large egg

1/3 cup sour cream

4 tablespoons butter melted

1 teaspoon poppy seeds

Lemon Glaze

3/4 cup powdered sugar

1-2 tablespoons lemon juice

 

Spray your instant pot cake pan with cooking spray, and line with parchment paper on the bottom.

In a bowl Whisk flour, baking soda, baking powder in a bowl and set aside. Now in a new bowl you will add in your butter, sugar, lemon juice, zest, sour cream, and egg. Whip the lemon cake batter until creamy.

Then add dry ingredients to your wet ingredients stirring with a whisk. Pour your cake batter into your cake pan, and then place it in the rubber sling. Add ½ cup water into pressure cooker. Then place your cake into the Instant Pot. Place Instant Pot lid on, and make sure the valve is sealed. You will then cook high pressure 25 minutes. Then allow it to natural release for 15 minutes, and then release any leftover pressure and remove cake. I placed the lemon poppy seed cake on a cooling rack to cool. Now you will mix the 1 cup of powdered sugar in a bowl and slowly add in a little lemon juice at a time. You might not use it all. You want it to be a thicker glaze. When lemon cake is cooled, pour the glaze over the top. Store leftovers in fridge for 3-5 days.