Serves 8
Ingredients:
Cake:
1 cup sugar
1/2 cup butter, melted
2 eggs
1/4 cup plain Greek yogurt (I use full-fat)
1/4 cup lemon juice (about 2 lemons)
1 – 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest (zest before juicing your lemons)
Lemon Glaze:
1 cup confectioners sugar
2 tablespoons lemon juice (about 1/2 a lemon)
Directions:
1. Zest lemons and juice lemons. Set aside. Butter and flour your 7 inch cake pan.
2. Melt butter and add to a large mixing bowl. Add sugar and whisk until well incorporated. Add eggs, again whisking to incorporate. Stir in reserved lemon juice and yogurt.
3. Add flour, baking powder, and salt, gently mixing everything together. Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan.
4. Place 1 cup of water and trivet in the Instant Pot®. Prepare a foil sling***and lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to Manual – High Pressure for 28 minutes. When finished, switch the valve to venting for a quick pressure release. When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 5 minutes before removing from the pan to fully cool on a rack.
5. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over cooled cake and serve.
***How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times. This is going to be used to lift the cake in and out of the Instant Pot®.
Enjoy,
Julie
I made this last night. It didn’t get fully cooked, still raw in the middle. Should I try covering it or cooking it longer? My son ate half of it within a few hours, he loved it so I do want to try it again.
Thanks, Alana
added 10 extra minutes and it was not cooked 🙁 tasted good though
I’m about to try this recipe in my 6qt. Afree seeing the comments I’m going to cut the measurements by a 1/4 and see if that works. I’ll let you know….
I made this for my husbands birthday today and It turned out very nice! I did cut all of the ingredients by 1/4 to adpat to my smaller corningware casserole dish I used in my 6 qt instant pot. I set the cooker for 28 min but the cake was not done so I cooked it for another 10 min and the toothpick came out clean when I tested it. We ate it a few hours later and we all really enjoyed it! Thank you
I just retested this recipe and again it worked for me. I did specify Greek yogurt in my update. That should reduce the liquid enough for the cake to fully cook in 28 minutes. Also make sure to use a 7 inch pan. I have a 6 inch pan which I accidentally grabbed. Luckily, I noticed my mistake before I started cooking. Hope this helps those who are having trouble.
Julie
Could this be an altitude issue? I live near the mountains at a relatively high altitude and this does affect cooking times for me. (The higher the altitude the longer the cook time) Cheers & happy baking!
Monique
Tried this using a 6-cup bundt pan and sprouted whole grain spelt flour (plus Fage Total yogurt). I did 32 minutes on high pressure, the remainder in accordance with your instructions.
It was just perfect. Moist crumb. The whole grain was not overpowering, and in fact offered a satisfying feel to a single piece, though we all had at least small seconds!
Thank you!
I want to make this cake but after reading all the comments I am hesitating. Do you cover the cake with foil before placing it in the instant pot? Just wondering as most cake recipes for the ip do this.
Thank you Julie for this great recipe! I made 3 cakes in less than a week, so I have a few thoughts… =)
~ SUBSTITUTE Lemon Extract for the Vanilla- you’ll be glad you did.
~While I used White Wheat Flour I baked in a 6 cup Bundt Pan cook like Julie’s recipe says, EXCEPT I cooked it for 32 minutes, like Pamela said.
~Is it done? It won’t “look done”, but test it with a toothpick. (Our altitude is 540’ish and it was perfectly done at 32minutes)
~ Covered or not? If you don’t loosely cover (with paper towel & foil), the cake is a little shorter, but not by much, and the bottom/top of the cake looks like a dumpling & is a little chewy. =)
Other thoughts are on my blog: http://adrienneand.blogspot.com/2018/08/instant-pot-lemon-cake-recipe-link.html
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