(Prep + Cook Time: 44 minutes | Servings: 8)
Nutrition Facts (Per Serving):
2 room temperature; separated eggs
1 stick butter
1 1/4 cups flour
1 cup sugar
2/3 cup milk
1/3 cup poppy seeds
Juice and zest in one lemon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup powdered sugar
Juice and zest from one lemon
1- Cream the sugar and butter together.
2- Beat in yolks and vanilla. Add in freshly squeezed fresh lemon juice and zest.
3- Mix the dry ingredients together first you can add ⅓ to wet ingredients, pour in a few milk, then another ⅓ of the dry and so on.
4- Fold in poppy seeds.
5- In another bowl; beat the egg whites until they form peaks.
6- Fold this in to the batter until just incorporated.
7- Grease single-liter soufflé dish and sprinkle in a very little flour.
8- Pour in cake batter. Wrap foil around the dish.
9- Pour water into pressure cooker minimizing in trivet.
10- Put the dish within the cooker and seal the lid. Hit *Chicken/Meat* and adjust cook time that you should 24 minutes.
11- When time expires; hit *Cancel* and watch for a natural pressure release.
12- Remove the pan and cool before inverting which has a serving plate.
13- To make the glaze; mix powdered sugar, fresh freshly squeezed lemon juice and zest. Serve cake with glaze ahead.