Yogurt Cake
Lemon Cake
| By : |
Her hallmark is simplicity and how friendly cooking makes for non-experts.
| Cook Time | 40 Minutes |
| Servings |
6 Servings
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Ingredients
For preparation:
- ½ cup (100 g) butter
- 1 cup (175 g) sugar
- 2 eggs
- Zest of 1 lemon
- 1 ⅓ cups (175 g) flour
- ½ cup (125 ml) milk mixed with the juice of 1 lemon
- 1 tsp baking powder
- A pinch of salt
- 1 cup cold water
For the glaze:
- 1 cup confectioners’ sugar
- 1 tbsp lemon juice
- 1 tbsp milk
Ingredients
For preparation:
For the glaze:
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Instructions
- Whip the butter until creamy.
- Add the sugar and continue whipping until the mixture turns pale.
- Add the eggs one at a time and the lemon zest.
- Sift the flour and add, alternating with the milk and lemon mixture and ending with flour.
- Add the baking powder and a pinch of salt.
- Put the mixture in a greased mold, having made sure that it fits in the pot. You can use the Instant Pot removable round bake pan for this.
- Add 1 cup of water to the pot. Put the rack in and the pan on top.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook , on pressure level High, and set time to 40 Minutes.
- When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Meanwhile, prepare the glaze by mixing the confectioner’s sugar with the lemon and milk.
- Remove the pan from the pot, unmold and pour the glaze on top.
- It can be served hot or wait until cooled.
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