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
Serves 8 Ingredients: Cake: 1 cup sugar 1/2 cup butter, melted 2 eggs 1/4 cup plain Greek yogurt (I use full-fat) 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) Lemon Glaze: 1 cup confectioners sugar 2 tablespoons lemon juice (about 1/2 a lemon) Directions: 1. Zest lemons and juice lemons. Set aside. Butter and flour your 7 inch cake 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®. Enjoy, Julie 
18 Comments
Alana
6/5/2017 11:00:01 am
I made this last night. It didn't get fully cooked, still raw in the middle. Should I try covering it or cooking it longer? My son ate half of it within a few hours, he loved it so I do want to try it again.
Celine
1/4/2018 07:25:57 pm
added 10 extra minutes and it was not cooked :-( tasted good though
Kayla
1/26/2018 06:04:43 pm
I'm about to try this recipe in my 6qt. Afree seeing the comments I'm going to cut the measurements by a 1/4 and see if that works. I'll let you know....
Kayla
1/26/2018 11:35:40 pm
I made this for my husbands birthday today and It turned out very nice! I did cut all of the ingredients by 1/4 to adpat to my smaller corningware casserole dish I used in my 6 qt instant pot. I set the cooker for 28 min but the cake was not done so I cooked it for another 10 min and the toothpick came out clean when I tested it. We ate it a few hours later and we all really enjoyed it! Thank you
I just retested this recipe and again it worked for me. I did specify Greek yogurt in my update. That should reduce the liquid enough for the cake to fully cook in 28 minutes. Also make sure to use a 7 inch pan. I have a 6 inch pan which I accidentally grabbed. Luckily, I noticed my mistake before I started cooking. Hope this helps those who are having trouble.
Monique
3/2/2018 04:21:25 pm
Could this be an altitude issue? I live near the mountains at a relatively high altitude and this does affect cooking times for me. (The higher the altitude the longer the cook time) Cheers & happy baking!
Pamela
3/25/2018 08:09:27 pm
Tried this using a 6-cup bundt pan and sprouted whole grain spelt flour (plus Fage Total yogurt). I did 32 minutes on high pressure, the remainder in accordance with your instructions.
Beep
6/15/2018 11:27:58 am
I want to make this cake but after reading all the comments I am hesitating. Do you cover the cake with foil before placing it in the instant pot? Just wondering as most cake recipes for the ip do this. 8/1/2018 10:07:46 pm
Thank you Julie for this great recipe! I made 3 cakes in less than a week, so I have a few thoughts... =) Leave a Reply. |
CONNECT WITH ME!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. Any/all of the links on instantlydelicious.com are affiliate links. This means that if you click on the link and buy certain items, I will receive a small commission. The price is the same for you, though! Thank you for your support.
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