Moist Lemon Yogurt Cake (Fluffy and Easy) #oliveoil
This cake is super soft with the delicious lemon flavor in every bite. Made using yogurt, fresh lemon juice, olive oil and few more ingredients.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 ½ Cups All-Purpose Flour
- ½ Cup Plain Yogurt or Greek yogurt
- ½ Cup Canola Oil or any light oil you like
- 1 Cup Sugar or your sugar substitute of choice
- 2 Large Eggs
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- Zest from 1 Medium Lemon
- ¼ Cup Freshly Squeezed Lemon Juice
Instructions
Instructions
- Grease a 7-inch or 8-inch round or springform pan that fits inside your pressure cooker.
- Mix together all the dry ingredients in a large bowl: flour, baking powder, and salt.
- Whisk sugar, eggs, yogurt, oil, lemon zest, and juice in another bowl real smooth.
- Slowly add the wet stuff into the dry while stirring gently just ‘til it’s combined.
- Pour the batter evenly into your greased pan and smooth the top with a spatula.
- Add about 1 cup water to your pressure cooker base. Place a trivet inside and set the cake pan on top.
- Lock the lid, set sealing ring to sealing, and pressure build on high for about 30 minutes.
- Once done, let natural release happen for 10 minutes before carefully popping the lid. Then check the tender pull with a toothpick. If clean, cool cake in pan for 10 mins. Then flip out onto wire rack.
Notes
Serve fresh and enjoy the Moist Lemon Yogurt Cake (Fluffy and Easy) with your friends and family.