Greek Yogurt Lemon Loaf Pressure Cooker Recipe
An easy and quick lemon loaf cake made with Greek yogurt, baked to perfection in a pressure cooker!
Equipment
- 1 Pressure cooker Suitable for baking
- 1 Loaf pan Pressure cooker safe
- 1 Wire rack For cooling
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour your loaf's foundation, gotta be right
- 2 teaspoons baking powder for that lemony lift and fluffiness
- ¼ teaspoon salt just a pinch to balance all the sweet
- 1 cup plain Greek yogurt full fat or 2%, makes it so moist and tangy
- ¾ cup sugar sweet enough to brighten the lemon, but not crazy sweet
- 3 large eggs binding everything up nice and smooth
- zest of 2 lemons bringing all that fresh citrus zing
- 1 teaspoon vanilla extract adds warmth to the bright flavors
- ½ cup melted coconut oil for richness that keeps it tender
Instructions
Instructions
- Grease your pressure cooker-safe loaf pan very well to prevent sticking.
- Combine flour, baking powder, and salt in a bowl; set aside.
- In another bowl, whisk Greek yogurt, sugar, eggs, lemon zest, and vanilla until smooth.
- Fold dry mixture into the wet mixture until just combined. Stir in melted coconut oil.
- Pour batter into greased pan, smooth the top, and place in pressure cooker on a rack.
- Add a cup of water to the cooker base. Seal the lid and cook on high pressure for 30 minutes.
- Perform a quick release, then remove loaf pan and let it cool for 10 minutes. Transfer to a wire rack.
- Prepare a glaze with powdered sugar, lemon juice, and zest. Drizzle over cooled loaf before serving.
Notes
Ensure all ingredients are measured and prepared before starting. Adding melted coconut oil last helps maintain the cake's moist texture. Let the loaf cool properly before glazing for the best results.