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Pressure Cooker Strawberry Lemon Poppyseed Breakfast Cake

A slice of Pressure Cooker Strawberry Lemon Poppyseed Breakfast Cake on a wooden chopping board
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Strawberries and lemon are a match made in heaven in this whole grain, high protein Pressure Cooker Strawberry Lemon Poppyseed Breakfast Cake

Ingredients

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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)

Instructions

  1. Lightly grease an 8 inch springform pan and heating core with nonstick cooking spray (directions for cooking without a heating core below).
  2. Beat together the eggs and sugar until smooth. Add the melted butter, yogurt, and lemon zest (or lemon extract) and whisk until well combined.
  3. 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).
  4. Add 1 cup of water to the pressure cooker pot and place a trivet inside.
  5. 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.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 45 minutes.
  7. While the cake is cooking, pour yogurt, honey, and lemon juice into a small bowl and whisk to combine.
  8. When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  9. Remove pan from pressure cooker using the tinfoil sling and place on a cooling rack.
  10. Carefully remove the springform ring.
  11. Serve warm with a drizzle of Honey Lemon Yogurt Sauce.

Notes

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

Find it online: https://instafreshmeals.com/pressure-cooker-strawberry-lemon-poppy-seed-breakfast-cake/