Pressure Cooker Lemon Yogurt Cake You Gonna Love
Topped with a 2-ingredient lemon glaze, this easy yogurt cake is a simple, delicious dessert that is moist, tangy, and bursting with fresh lemon flavor, perfect for pressure cooker baking.
Ingredients
Main ingredients
- 1 cup all-purpose flour spooned and leveled just right to avoid too much packing
- ½ cup almond flour leveled to mix that tender feel through the batter
- 2 teaspoons baking powder for the perfect puff
- ¾ teaspoon sea salt to kick up all those lemony notes
- ½ cup cane sugar for a light, sweet balance
- 1 tablespoon lemon zest plus more for sprinkling over the top
- ¾ cup whole milk Greek yogurt the heart of moist tang in this cake
- ½ cup extra-virgin olive oil plus more for the pan
- 2 large eggs to bind it all together perfectly
- 1 teaspoon vanilla extract for warm cozy flavor behind the citrus zing
Instructions
Instructions
- Preheat your pressure cooker to a low oven-like setting or use an oven mode if you got one. You want it steady at 320°F or thereabouts for even baking inside the pot.
- Grease your cake pan with a bit of olive oil, then lightly flour it to help the cake release cleanly when done.
- In a big bowl, sift or whisk together all-purpose flour, almond flour, baking powder, and sea salt to keep dry ingredients airy.
- In another bowl, whisk cane sugar and lemon zest well. Then add the eggs and beat until light and fluffy for volume.
- Stir in Greek yogurt, olive oil, and vanilla until wet ingredients look smooth and creamy.
- Gently fold the dry ingredients into the wet, stirring just until no white flour remains to avoid a dense cake.
- Pour batter into the pan and smooth the surface with a spatula.
- Place the pan on a trivet inside your pressure cooker with about an inch of water at the bottom for broth depth.
- Close the lid, seal it up, and cook under pressure on low for 35 minutes.
- Use natural release to let steam go slowly before opening the sealing ring and lifting the lid.
- Make the lemon glaze separately and drizzle it over the cooled cake before serving. Sprinkle extra lemon zest on top if desired.
Notes
For best results, use whole milk Greek yogurt like Stonyfield for creaminess. Store cake in airtight container at room temperature up to 3 days or freeze slices individually.