Flourless Lemon Greek Yogurt Cake

You catch the smell through the steam vent and suddenly you are starving. It's this kind of lemony sweetness mixing with that hint of creaminess from the yogurt, and you just can't ignore it. The pressure cooker does its thing, locking in all the flavors and steam, and BAM, your kitchen's starting to feel like a bakery.

You watch the pot as it starts to pressure build, and your mouth's watering already. The sealing ring hums softly, holding that steam tight. It's kinda wild how just a few ingredients turn into this fluffy, tangy cake that smells all sorts of good.

Once you do a quick release and open the lid, your nose hits that fresh lemon zest punch right away. That tender pull on the cake as you slice it makes you wanna shout out to your housemates because hey, this is something special with just 4 simple things you probably got around.

Why This Recipe Works Every Single Time

• The Greek yogurt keeps the cake moist without needing butter or oil, so you get a soft crumb.
• Sweetened condensed milk adds just the right amount of sweetness and creamy texture.
• Separating the eggs lets you whip egg whites to stiff peaks which gives the cake its fluffy, airy rise.
• Lemon juice and zest pack a fresh tang that balances the sweetness perfectly.
• Using a pressure cooker seals in moisture and cooks the cake evenly, no dry edges.

What Goes Into the Pot Today

• ¾ cup whole milk plain Greek yogurt. This is your moist base that's gonna keep things silky.
• ¾ cup sweetened condensed milk. Adds creamy sweetness that's not too sugary.
• 4 large eggs, separated, taken right from the fridge. Yolks for richness, whites whipped for fluff.
• 2 tablespoons lemon juice freshly squeezed for that zing.
• 1 tablespoon lemon zest for extra fresh lemon flavor.
• A pinch of salt to enhance all those flavors.
• An 8-inch round cake pan greased just right so nothing sticks.
• Optional: a little powdered sugar to dust on top once it's cooled.

The Full Pressure Cooker Journey

Step one you gonna wanna grab your mixing bowls. In one, whisk together the Greek yogurt with sweetened condensed milk until smooth. It kinda looks like a creamy mixture already which is a good start.

Step two add in the egg yolks, lemon juice and lemon zest stirring those in till everything's just combined. Smells fresh and tangy already!

Step three is super important. In a separate bowl, beat those egg whites from the fridge till they form stiff peaks. You know you did it right if when you lift the whisk the peaks don't flop over.

Step four gently fold the egg whites into the lemon yogurt mix. Be real careful here, you want to keep that airy fluffiness so your cake turns out lift and light, not dense.

Step five pour this batter into your 8-inch cake pan that you've greased up. Smooth the top so it cooks evenly. Then place that pan into your pressure cooker. Add a cup of water to the bottom of your cooker and set the cake on a trivet so it's not touching water.

Step six seal the lid, check your sealing ring is in place, and let it pressure build. Cook for about 30 minutes using slow release when time's up. Careful taking off the lid you gonna wanna smell that lemon right away. Let it cool a bit before slicing so you get that perfect tender pull.

Smart Shortcuts for Busy Days

• Whip egg whites the night before and keep covered in the fridge, ready to fold in when you mix stuff up the next day.
• Pre-zest and juice lemons in batches, store in a jar so you can just scoop out what you need.
• Use the quick release method if you're in a real rush but keep an eye on the cake texture because it might be slightly less tender.
• Keep the cake pan greased ahead if you wanna skip a step on baking day.
• Prep your pressure cooker trivet and water already in before starting, makes everything super smooth when baking.

That First Bite Moment

You slice through the cake and feel that tender pull on the fork. It's light, almost floating on your tongue like a little cloud, but still moist.

That zing from the lemon juice and zest hits right away and you catch the slight creaminess from the Greek yogurt mixing in with just the right sweetness. It's kinda perfect.

The texture's fluffy but dense enough to feel satisfying, not too airy that it's all gone too quick. You notice the smooth, soft crumb that's moist, not wet, making every bite a little delight.

Eating it fresh out of the cooker or a little chilled next day you get different vibes but both are great. You might even think about sneaking a second piece.

Making It Last All Week Long

Room temp storage works if you're gonna eat the cake within a day. Just cover it tight with plastic wrap or a cake dome so it doesn't dry out.

For longer storage pop it in the fridge inside an airtight container. The cake will keep moist and fresh for up to 4 days that way.

Wanna keep it even longer? Freeze slices wrapped well in plastic and aluminum foil. They'll thaw quick in the microwave and taste almost as fresh as day one.

Your Most Asked Questions Answered

• Q How do I know when the cake is done in the pressure cooker?
  A After 30 minutes cook time, do a slow release then check the cake surface. It should be lightly golden and a toothpick inserted comes out mostly clean with a couple moist crumbs.
• Q Can I use fat free or low fat yogurt instead of whole milk Greek yogurt?
  A You can but the cake might not be quite as creamy or tender. Whole milk Greek yogurt gives the best texture here.
• Q Why use separated eggs instead of whole eggs?
  A Separating eggs lets you whip up egg whites to stiff peaks which adds fluff and lift your cake wouldn't get otherwise.
• Q What happens if I don't have a sealing ring on my pressure cooker?
  A The sealing ring controls the steam build so your cooker might not pressurize properly. It's important for even cooking and perfect cake texture.
• Q Can I add other flavors like vanilla or berries?
  A Heck yeah. A little vanilla extract blends well, and berries make a fun twist. Just fold berries in gently with egg whites.
• Q Is it okay to quick release instead of slow release?
  A Quick release saves time but can cause a slight collapse. Slow release is better if you want that tender pull and perfect cake center.