Glazed Lemon Poppy Seed Cake Recipe

Putting a glaze on this lemon poppy seed cake makes it an extra special sweet treat.



From "The New Pressure Cooker Cookbook"
February 2017

Total Hands-On Time: 1 hr

Preparation Time: 20 min

Cook Time: 40 min

Yield: 8 servings

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The old fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait. The New Pressure Cooker Cookbook (Adams Media, 2016) shows readers how to reduce cooking times by up to 90 percent while preserving the essential vitamins in food. This excerpt comes from chapter 12, "Sweets and Desserts."

You can purchase this book from the GRIT store: The New Pressure Cooker Cookbook

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs, separated
• 1 teaspoon vanilla extract
• 2 lemons
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup whole milk
• 1/3 cup poppyseeds
• 2 cups water
• 1/2 cup powdered sugar, sifted

Instructions:

1. Add the butter and sugar to a mixing bowl; beat until light and fluffy. Beat in the egg yolks, vanilla, grated zest from 1 lemon, and juice from 1 lemon.
2. Mix together the flour, baking soda, baking powder, and salt. Add the flour and milk in 3 batches to the butter mixture, mixing after each addition. Stir in the poppy seeds.
3. Add the egg whites to a chilled bowl. Whisk or beat until stiff. Fold the egg whites into the poppy seed batter.
4. Treat a 4-cup soufflé dish or Bundt pan with nonstick spray. Transfer the batter to the pan. Treat a 15" square of heavy-duty aluminum foil with nonstick spray. Place the foil, treated side down, over the pan; crimp around the edges to seal.
5. Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
6. Place the pan on the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes.
7. Remove from heat and allow pressure to release naturally. Remove the lid. Lift the pan from the pressure cooker and place it on a cooling rack. Remove foil cover.
8. To make the glaze, whisk the juice and grated zest from the remaining lemon together with the powdered sugar. Transfer the cake to a serving platter and drizzle the glaze over the top.

Read more from The New Pressure Cooker Cookbook:

Curried Chicken Salad Recipe


Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of iStockphoto.com.