Lemon Poppyseed Cake Instant Pot Super moist and flavorful!


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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!

7 replies
  1. Jose Lopez
    Jose Lopez says:

    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 YouTube 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….

    Reply
  2. Gladys Ma
    Gladys Ma says:

    to get cake flour from all-purpose flour, copied below from
    https://www.geniuskitchen.com/recipe/how-to-make-cake-flour-424532 :
    "6 cups all-purpose flour (white or wheat)
    12 tablespoons cornstarch
    DIRECTIONS
    Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour.
    For every 1 cup of flour remove 2 Tbsp of flour.
    Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out).
    Sift 5-6 times and it's ready-to-use cake flour.
    *To sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl.
    (left-over flour can go back in the bag).
    Always measure the flour that is needed after its sifted. "

    Reply

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