Instant Pot Lemon Poppy Seed Cake

Instant Pot Lemon Poppy Seed Cake is the ULTIMATE Instant Pot Cake. If you are a fan of lemon you will swoon over this bright and citrus filled lemon cake that is packed with flavor.

Instant Pot Lemon Poppy Seed Cake

Instant Pot lemon cake is one recipe we were dying to make. While we couldn’t find a recipe, we decided to create our own. This pressure cooker lemon cake is one you will make over and over again. Instant pot desserts are one of our favorite things to cook in our Instant Pot!

Here are more lemon recipes

• Try Instant Pot Lemonade for another lemon recipe!
• Jumbo Lemon Poppy Seed Muffins
• Summer Brew Cocktail
• Lemon Blueberry Muffins

Moist Lemon Cake

Skip the lemon cake mix, and whip up a cake that is vibrant and full of lemon citrus flavor in each bite. This Instant Pot cake is moist! Granted it is a thinner cake, but you could always make two cakes and make it a layered cake.

It packs tons of flavor, so we are fine with it being smaller. We used confectioner’s sugar and a couple of tablespoons of lemon juice to achieve the lemon flavor, and we skipped the classic frosting on this cake.

Can we Make Cake In our Instant Pot

We hear this a lot, and the answer is yes! You can make a cake in your Instant Pot.

We will share how we made this recipe below, but also you can check out our Instant Pot Nutella Cake or our Instant pot chocolate cake as well!

What Is The Cake Setting On Instant Pot

We used the classic High-Pressure setting for making our cake in the Instant Pot. We baked this lemon cake for 25 minutes, then let it sit for 15 minutes with a natural release. Follow the cooking time, and make sure you seal your Instant Pot properly so it comes to pressure and cooks the cake.

You can easily grab a bundt cake and turn it into an Instant Pot lemon bundt cake, which will offer stunning presentation.

How To Make Instant Pot Lemon Poppy Seed Cake

Start by lining your Instant Pot Cake Pan with a piece of parchment paper on the bottom along with spritzing with cooking spray.

Then you will mix up your dry ingredients in one bowl, and mix wet ingredients in another. Incorporate the two, and then pour into a cake pan, and then pour 1/2 cup water into your pot.

Add your silicone sling and set the cake in, and seal and cook on high pressure for 25 minutes with a natural release for 15 minutes.

Allow to cool then mix up your lemon glaze and pour over the top of the cake!

Tools Helpful And Needed For Lemon Poppy Seed Cake

• 6 or 8 quart Instant Pot or pressure cooker
• Silicone Sling
• 7-inch cake pan
• Lemon zester
• Citrus press

Lemon Glaze For Lemon Poppy Seed Cake

We wanted to create a simple 2-ingredient lemon glaze. Powdered sugar and lemon juice are what you will use.

Create a creamy base, and then pour it over your decadent lemon poppyseed cake! It adds even more lemon flavor in each bite.

We added a bit of lemon zest on top for a pop of color and more lemon flavor.

Keeping leftovers

You will want to store your leftover lemon cake with the lemon glaze in the fridge.

Your cake will store for 3-5 days. Of course, this cake-like any other flavor is best when served within the first few days.

If you don’t want to make the lemon glaze you are more than welcome to keep it off if you prefer.

Ingredients

Makes 8 -10 slices

• 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

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice

Equipment

• Instant Pot
• Silicone Sling
• Rae Dunn BEAT Whisk

Method

1. Spray your instant pot cake pan with cooking spray, and line with parchment paper on the bottom.
2. In a bowl Whisk flour, baking soda, baking powder in a bowl and set aside.
3. 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.
4. Then add dry ingredients to your wet ingredients stirring with a whisk.
5. Pour your cake batter into your cake pan, and then place it in the rubber sling.
6. Add ½ cup water into pressure cooker. Then place your cake into the Instant Pot.
7. 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.
8. We placed the lemon poppy seed cake on a cooling rack to cool.
9. 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.
10. When lemon cake is cooled, pour the glaze over the top.