Lemon Yogurt Cake with Blueberries

    0
    2919

    We had our very first Facebook live event, and it was a blast! For me, it was like having my own cooking show!

    I have been fascinated by all the recipes using the Instant Pot for baking cakes and cheesecakes. Come on, you did not believe it the first time you heard it, either! A cake, in an Instant Pot? I am a certified pastry chef – seriously, making a cake in a pressure cooker seemed a little weird.

    But then I saw the recipe for this super easy cake on the blog Instantly Delicious, by Julie Han. I love love love love anything lemon. I knew I could get some local blueberries to go with the cake, and, we wanted to try out the Facebook live idea…so, a show was born.

    Our office is full of helpful and enthusiastic eaters.

    This was my first attempt at wrapping a pan in foil and creating a foil sling. I discovered along the way that the recipe did not call for wrapping the pan, but, I had to try it anyway – it is cool, but not needed for this particular cake.

    After the cake came out of the IP, I waited until it was cool – helping it along a little bit by placing it in the fridge – and then I glazed it. I had sugared some blueberries and added some of the lemon zest to them, too. Yum! Because this cake was for the show, I had to keep the enthusiasts at bay after it was finished, because…cute!

    We prepped and made a whole other cake, so after that one was finished, everyone got to enjoy a piece or two of the first one.

    This cake is moist, a little bit dense, and oh, so tasty! It is so easy to make and it did indeed convince me that a cake can be made in this very unconventional way. If you are looking for a great recipe to try as your first IP cake, this is the ONE to try, for sure! The recipe is over on Julie’s blog. 

    And, you can watch our first ever Facebook Live event here:  Lemon Yogurt Cake

    We will be doing more of the Facebook Live events, including one on Friday, September 1, when we announce the winner of our SECOND GREAT GIVE AWAY! We are giving away an Instant Pot with all the accessories, and of course, one of our awesome Quick and Carry Bags!  You can still enter here. Go enter right now, and share, to get more entries!!!

    Print Recipe
    Lemon Yogurt Cake with Blueberries Yum
    This lemon yogurt cake made in the Instant Pot is moist, a little bit dense, and oh, so tasty! Serve with lightly sugared fruit, like blueberries or raspberries. You will need a 7 inch springform pan for a 6 quart electric pressure cooker.
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 28 minutes
    Servings
    people
    Ingredients
    Cake
    For the Glaze
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 28 minutes
    Servings
    people
    Ingredients
    Cake
    For the Glaze
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    1. Zest and juice the lemons. Butter and flour your pan, and make a sling out of tinfoil.
    2. Melt butter and add to a large mixing bowl. Add sugar and whisk until all is well mixed. Add the eggs, and mix well again. Stir in the reserved lemon and the yogurt.
    3. Add flour, baking powder, and salt, and gently mix. Add the vanilla and the lemon zest. Pour into the pan.
    4. Put 1 cup of water in the liner of the Instant Pot. Then put in a trivet. Put the sling under the pan and put the pan in the IP, on top of the trivet. If you don't have a trivet use three balls of aluminum foil on the bottom.
    5. Lock on the lid and make sure the toggle is set to sealing. Set the manual/pressure cook timer to 28 minutes. When done cooking, quick pressure release and remove the cake from the pot. Let it cool for five minutes and then remove from the springform.
    6. Make the glaze and when the cake is cool, drizzle the glaze over the entire cake. Top or serve with the berries of your choice.
    Share this Recipe