Sweet, creamy, bright, Pressure Cooker Strawberry Lemon Poppy Seed Breakfast Cake. Healthy, whole grain, high protein, and absolutely delicious!
The incredible response I got on this cute little Blackberry Almond Breakfast Cake completely made my week. My family loves these cakes and I love sending them out the door with a whole grain, high protein, low sugar breakfast that will keep their bellies happy until lunch time. You’ve completely justified me in my obsession and I had no other choice but to provide you with the most adorable version yet, Pressure Cooker Strawberry Lemon Poppy Seed!
Cami’s tried to convince me to do a mini cookbook dedicated to all my breakfast cake versions. But as evidenced by Master the Electric Pressure (that was supposed to be a mini cookbook), I lack the ability to put the brakes on any idea that enters my head. A mini Breakfast Cake cookbook would turn into a “Breakfast Cakes from Around the World” where I’d end up writing a recipe dedicated to every country complete with interviews and the history behind each ingredient, etc, etc. No brakes, I tell you, no brakes.
So while I jot down all the ideas that are now exploding in my mind, alphabetizing them and categorizing them by importance and relevance . . . take a chill pill on my behalf and gaze upon this sweet, baby strawberry perched upon a vanilla-y yogurt glaze, soaking into a bright, lemony, poppy seed cake. And it’s breakfast! Not tea time with the queen, it’s breakfast in your home, with your family, who suddenly thinks you’re a kitchen rockstar.
I covered all the accessories with the Blackberry Almond Breakfast Cake, but to recap,
- use this 8 inch springform pan if you have an 8 quart pot
- this 8 inch springform pan if you have a 6 quart or
- this 8 inch push pan (best push pan I’ve ever used, and I’ve tested at least 5)
- use this heating core for more even and quicker cooking
If you don’t want to bother with the heating core, I had a couple of you report back saying that increasing the time to 55 minutes for an 8 inch pan cooked it through. For a 6 -7 inch pan without a heating core, try increasing the time to 65 minutes. I haven’t personally tried these directions, but it sounds like it worked great!
I’m so so so happy for your life and how carefree it’s about to become . . .
my mom says I’m too dramatic when I write . . .
Congratulations . . . Anna!
Her comment was, “I would love to win an 8 quart Fagor Lux! Our favorite breakfast foods are eggs made many ways (I had an omelet this morning with peppers and onions and a bit of low fat Mexican blend cheese), steel cut oats, peanut butter toast.”
Anna, your breakfast choices are on point! I’m a huge fan of a mix of almond butter and peanut butter on toast. I’m so excited for you and how fabulous the rest of your life will now be ????
To the rest of you, thanks for your wonderful support! I wish I could give each and every one of you a big, fabulous prize. But I think you’ll agree with one bite of this Strawberry Lemon Poppyseed Breakfast Cake, it’s pretty darn close to the grand prize!
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Pressure Cooker Strawberry Lemon Poppyseed Breakfast Cake
Strawberries and lemon are a match made in heaven in this whole grain, high protein Pressure Cooker Strawberry Lemon Poppyseed Breakfast Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Pressure cooker
- Cuisine: American
For the Cake batter
- 6 eggs
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 3 cups greek yogurt
- zest of 2 lemons (or 2 teaspoons homemade Pressure Cooker Lemon Extract)
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup chopped strawberries
For the Honey Lemon Yogurt Sauce
- 1/2 cup plain yogurt
- 1/4 cup honey
- juice of 1 lemon (or 2 if you like it tart)
- Lightly grease an 8 inch springform pan and heating core with nonstick cooking spray (directions for cooking without a heating core below).
- Beat together the eggs and sugar until smooth. Add the melted butter, yogurt, and lemon zest (or lemon extract) and whisk until well combined.
- In a separate bowl, whisk together the flour, poppy seeds, salt, and baking powder. Combine with the egg mixture. Pour the batter in the prepared pan and heating core (fill heating core three fourths of the way). Sprinkle evenly with strawberries and use a spoon or spatula to lightly fold in the strawberries, leaving most of them on top (some will sink while the cake cooks).
- Add 1 cup of water to the pressure cooker pot and place a trivet inside.
- Optional: Make a tinfoil sling by folding a long piece of foil into thirds. Place cake pan on top and use this to lower the cake onto the trivet. This will make for easy removal once the cake is done.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 45 minutes.
- While the cake is cooking, pour yogurt, honey, and lemon juice into a small bowl and whisk to combine.
- When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Remove pan from pressure cooker using the tinfoil sling and place on a cooling rack.
- Carefully remove the springform ring.
- Serve warm with a drizzle of Honey Lemon Yogurt Sauce.
Here are some cooking notes from others who have cooked this without the heating core:
For an 8 inch pan, without a heating core, cook for 55 minutes
For a 6 inch pan, without a heating core, cook for 65 minutes
- Serving Size: 1 of 6 servings
- Calories: 475
- Sugar: 29.2g
- Sodium: 523.7mg
- Fat: 19.1g
- Carbohydrates: 55.6g
- Fiber: 4.8g
- Protein: 25g
Keywords: instant pot breakfast, instant pot cake, lemon cake