Easter Cake Recipe You Can Make in Your Pressure Cooker
The sweet lemon and coconut notes of this Easter Cake recipe are going to make y’all wanna dig in right away. This cake turns out soft and moist every single time.
Equipment
- 1 Bundt pan Greased
- 1 Pressure cooker
Ingredients
Main ingredients
- 3 cups cake flour spoon and level for best results
- 3 teaspoons baking powder for fluffiness
- ½ teaspoon baking soda to help the rise
- ½ teaspoon salt to balance flavors
- 1 cup unsalted butter softened to room temp
- 1 and ¾ cups granulated sugar for sweetness and texture
- 1 tablespoon lemon zest gives a bright lemony punch
- ½ cup vegetable oil keeps the cake moist
- 5 large eggs at room temp for smooth blending
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract for extra yum
- ½ cup full-fat sour cream or plain yogurt
- ⅔ cup whole milk
- ¼ cup fresh lemon juice
- 1 cup sweetened shredded coconut
- 8 ounces full-fat cream cheese softened
- confectioners' sugar for frosting
- candy-coated chocolate eggs for garnish
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a bundt pan.
- Whisk together cake flour, baking powder, baking soda, and salt.
- Cream softened butter with granulated sugar until light and fluffy. Add lemon zest and vegetable oil, mixing well.
- Add eggs one by one, stirring well after each. Mix in vanilla and coconut extracts.
- Alternate adding dry ingredients and wet ingredients — sour cream, milk, and lemon juice — mixing until blended.
- Pour batter into the prepared bundt pan and smooth the top.
- Place pan inside the pressure cooker on a trivet with broth at the bottom, seal lid, cook for 30 minutes, and let natural release.
- Finish baking in oven for 30-35 minutes until a toothpick comes out clean.
- Finish with cream cheese frosting and decorate with candy eggs.
Notes
Serve immediately after cooling for the best texture.