I am so excited to share this success. I have been attempting some sort of cake-type dessert since I got my Instant Pot® with zero success. With the exception of the occasional rice pudding or cheesecake, I don't make dessert in my Instant Pot®. I have tried a few things and failed, so I mainly stick with more savory applications. The idea of making a small, easy weeknight cake in the Instant Pot® sounds appealing. Almost everyone in my family has their birthday during the first 6 months of the year, mostly in March and April. We end up eating a lot of cake and it gets a little redundant and excessive. What if I could make each person a small little cake for their actual birthday and we can instead splurge on big cakes for friend and larger family parties. My kids might not agree to this, but I think it is a great idea. This little Lemon Yogurt Cake will be perfect for my almost 3 year old. Now that I have had success, I plan to try a couple of chocolate versions to make my boys happy.
I do not have a lot of space in my kitchen for unnecessary gadgets, so I used my 7 inch spring form pan to make this cake. I buttered and floured it, for an easy release. Do not go out and buy a special pan, if you only have a spring form. You can certainly use a7 inch cake pan or bundt pan. Some professional bakers might frown on my one bowl method, but this is not a fancy cake. Save yourself some work and mix the batter in one bowl. Since this cake bakes in a moist environment, the texture will be a little denser than a fluffy oven-baked cake. Once cooled, drizzle the cake with lemon glaze for a lemony delicious treat.
Instant Pot Lemon Yogurt Cake
1 cup sugar
1/2 cup butter, melted
1/4 cup plain yogurt
1/4 cup lemon juice (about 2 lemons)
1 - 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest (zest before juicing your lemons)
1 cup confectioners sugar
2 tablespoons lemon juice (about 1/2 a lemon)
1. Zest lemons and juice lemons. Set aside. Butter and flour your pan.
2. Melt butter and add to a large mixing bowl. Add sugar and whisk until well incorporated. Add eggs, again whisking to incorporate. Stir in reserved lemon juice and yogurt.
3. Add flour, baking powder, and salt, gently mixing everything together. Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan.
4. Place 1 cup of water and trivet in the Instant Pot®. Prepare a foil sling***and lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to Manual - High Pressure for 28 minutes. When finished, switch the valve to venting for a quick pressure release. When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 5 minutes before removing from the pan to fully cool on a rack.
5. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over cooled cake and serve.
***How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times. This is going to be used to lift the cake in and out of the Instant Pot®.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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