Pressure Cooker Strawberry Lemon Coffee Cake
This strawberry lemon coffee cake is light, fluffy, and packed with sweet strawberry and tangy lemon flavor, perfect for breakfast or brunch.
Ingredients
Coffee Cake
- ¼ cup oil
- 1 egg
- ⅓ cup milk
- 1 tablespoon lemon juice
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 tablespoon lemon zest about the zest of 1 large lemon
- ¾ cups sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅔ cup chopped strawberries
- ½ cup brown sugar topping
- 2 tablespoon flour topping
- 2 teaspoon cinnamon topping
- 2 tablespoon melted butter topping
- ¾ cup powdered sugar icing drizzle
- 1 tablespoon lemon juice icing drizzle
Instructions
Instructions
- Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
- In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, and salt.
- In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, lemon juice, and milk.
- Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix. Add in sour cream, and stir until just combined.
- Fold in strawberries, and pour into your pan and set aside.
- In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
- Bake for 25 minutes or until your cake tester comes out clean.
- While the cake is cooling, make the icing by stirring together the powdered sugar and lemon juice. Drizzle over the top of the coffee cake.
- Serve warm, or cool. Enjoy!
Notes
The nutrition facts provided are estimates only. Actual nutritional content may vary. For accurate results, consult a registered dietitian or nutritionist.