Lemon Yogurt Cake with Blueberries
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.
Lemon Yogurt Cake with Blueberries
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.
Servings Prep Time
6-8people 10minutes
Cook Time
28minutes
Servings Prep Time
6-8people 10minutes
Cook Time
28minutes
Ingredients
Cake
For the Glaze
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.