Lemon Poppyseed Cake Instant Pot Super moist and flavorful!
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- Опубликовано: 12 сен 2024
- Crumbly and moist lemon poppyseed cake cooked under an hour using the instant pot! Very delicious and perfect consistency! Love using my 6 inch bundt pan! Grease it well and the cake will pop out beautifully onto your plate!
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Christy's Kitchen did you mean 3Tbs poppyseed? 3 teaspoons was just not enough to really even see through the batter so I added 3Tbs instead. Also I used sour cream instead of yogurt and vegetable oil instead of canola oil. I think I put in twice as much lemon juice and use one cup of regular sugar and one cup of brown sugar. I sprayed the pan with avocado oil and it came right out no problem. Thank you so much for this recipe everyone loved it even my picky grown daughter LOL. The aroma, when I was making the batter, was amazing as well!
I love how you modified the ingredients! Sounds yummy!! Thanks for the feedback! Please follow me on IG: christy_l_kitchen
I love all your videos Christy! Last night I made your banana nut cake and it got rave reviews from my younger sister’s family and my older sister. I cook for them once a week so next week I will make your lemon cake. I am only one of your 4118 subscribers but one of your biggest fans. If only you lived locally. I personally got to meet another RUclips cook a few months ago when she assembled a group of her fans for a group luncheon. If you ever put one of those together, I will be there to thank you in person. Still love your voice....
Where do you live?
Houston TX.... and you?
Welli finally made your Lemon Poppyseed Bundt Cake and it was a big hit!! They all loved the softness, moisture and taste!!! But every one of them commented about how much they loved the cake’s aroma that hits your nose as you go in to take a bite! I loved it too and secretly kept my second bundt cake in my frig to make another day! Batter was enough for a second somewhat smaller (I think) bundt cake. I love to make my desserts and cut up slices that I wrap up in aluminum foil then put into zip lock sandwich bags. Keeps me good on regulating sweets and staying under 150 lbs. Thanks for sharing the recipe!!
Thanks for the video... Trying to make this right now. I noticed you say add the milk and yogurt to the lemon zest but later i think you say combine the milk and yogurt, add it to the creamed butter, mix it, then add the lemon zest/ juice. Maybe it won't make a difference but it was a little confusing.......
I imagine it's best to add it to the lemon zest /juice since my batter would not reduce to pancake batter consistency. The milk and yogurt acted like whipping cream when adding to the mix before adding the lemon juice, I guess. Anyhow it's in the pot and we'll see!
Wow, I have to try this. I only have the mini pans I'm sure the cooking time would change. Any chance you've tried those?
I am so trying this on my friends IP :) Do you know what kind of bundt pan you used? Some have issues w/sticking, but yours came out perfect!
Hi Carrie! I used the 6 cup Bundt cake that I found at Sur la Table store. I used some shortening to oil the pan and it’s been working out just fine so far. I’ve tried oil and butter but those happen to stick. Use a silicon pastry brush!
@@ChristysChannel Awesome! Thanks for replying!
You can buy that Bundt cake pan on amazon just search instant pot accessories on their website.Its under $10.
Seems like a lot of ingredients (almost double) compared to similar recipes that use the same sized tin?
Great recipe.. I can't eat yogurt or cow dairy milk .. so can I substitute all the milk and yogurt with soya or almond milk?
Absolutely!
And what if I don't have a Cake setting on my IP? Because, I don't.
Use the pressure cooker or manual setting and put the time in and start.