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Lemon Yogurt Cake with Blueberries

Quick & Carry Bags

 

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.

Ingredients

  • 1 cup sugar
  • 1/2 cup butter (melted)
  • 2 eggs
  • 1/4 cup plain yogurt (can be non-dairy)
  • 1/4 cup lemon juice (2 lemons)
  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanillla
  • 1 1/2 teaspoons lemon zest
  • 1 cup confectioner's sugar
  • 2 Tablespoons lemon juice (1/2 a lemon)

Directions

  1. Zest and juice the lemons. Butter and flour your pan, and make a sling out of tinfoil. Melt butter and add to a large mixing bowl. Add...
  2. Get the full instructions at Quick & Carry Bags
Lemon Yogurt  Cake with Blueberries

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Unrated
Author:
Krystn Madrine
Cuisine:
American
Category:
Dessert
Recipe Yields:
6-8 people
Prep Time:
Cook Time: