8 tablespoons (1 stick) unsalted butter at room temperature
1 large egg
3 tablespoons fresh lemon juice divided
1 tablespoon grated lemon zest
1 cup water
1 cup confectioner’s sugar
1 tablespoon half-and-half
Instructions
Spray a 6-cup Bundt pan with nonstick cooking spray. In a medium bowl, whisk together the flour,* baking powder, baking soda, and salt.
In a large bowl, beat together the granulated sugar, yogurt, butter, egg, 2 tablespoons of lemon juice, and lemon zest with a hand mixer until smooth.
Add the dry ingredients to the wet ingredients and mix with the hand mixer until well combined.
Pour the batter into the prepared Bundt pan. Lay a paper towel over the top of the pan (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and pan loosely with aluminum foil.
Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered Bundt pan on the trivet.
Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). It will take 6 to 7 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally, about 30 minutes.
Carefully remove the Bundt pan from the pot and cool on a wire rack.
While the cake is cooling, in a small bowl, whisk together the confectioners’ sugar, half-and-half, and remaining 1 tablespoon of lemon juice to make the lemon glaze.
When cool enough to handle, invert the pan over a serving plate and remove the cake. Drizzle with the lemon glaze.
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