(Prep + Cook Time: 44 minutes | Servings: 8)

Nutrition Facts (Per Serving):

Calories: 351   

Protein: 6g   

Carbs: 50g   

Fat: 16g   

Fiber: 1g   


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.