Multicooker - Lemon–Poppy Seed Loaf Cake with Lemon Glaze
By :Kate Merker
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Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Multicooker
Main Ingredient Eggs, Flour, Lemon
Prep Time 15 minutes
Cook Time 90 minutes
Servings
8-10 pieces
Ingredients
  • Cooking Spray
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon lemon zest grated
  • 1 tablespoon poppy seeds
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Multicooker
Main Ingredient Eggs, Flour, Lemon
Prep Time 15 minutes
Cook Time 90 minutes
Servings
8-10 pieces
Ingredients
  • Cooking Spray
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon lemon zest grated
  • 1 tablespoon poppy seeds
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
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Rating: 0
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Instructions
  1. Place the rack in the multicooker and press Bake. Adjust the temperature to 350°F and the timer to 2 hours, and let heat.
  2. Coat an 8 1/2 inch× 4 1/2-inch loaf pan with cooking spray. Line the loaf pan with parchment paper, leaving 2 inches of overhang on both long sides. Spray the parchment.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk together the eggs, sour cream, sugar, canola oil, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Fold in the lemon zest and poppy seeds.
  6. Spread the batter in the prepared loaf pan and place the pan on top of the rack. Cover with the lid and bake until a toothpick inserted into the center comes out clean, 1 hour 30 minutes to 1 hour 40 minutes. Press Cancel.
  7. Remove the loaf pan, place it on a wire cooling rack, and let cool for 5 minutes.
  8. While the cake cools, make the glaze. In a small bowl, combine the confectioners’ sugar and lemon juice.
  9. Using the overhangs, remove the cake from the pan and place it on the cooling rack. While the cake is still warm, spoon the glaze over the top. Let cool completely before slicing and serving.
1 reply
  1. Hope N
    Hope N says:

    I have tried to make this in my pressure cooker and it went horribly wrong. I’ve done extensive search on all versions of instant pots and none have a “bake” feature where you can set it for 350 degrees like the oven is. I used my “cake” function on mine but at 90 minutes it was way over cooked. This recipe is made more for an actual oven, not an Instant Pot or Pressure cooker. I am writing this in hopes that others don’t make the same mistake I did, and hopefully the recipe for an actual MULTI COOKER / non-bake/temp control set recipe gets put up.

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