Best 3 Instant Pot Lemon Yogurt Cake Recipes
Indulge in the delightful fusion of tangy lemon and creamy yogurt in this delectable Instant Pot Lemon Yogurt Cake! This moist and fluffy cake is packed with zesty lemon flavor, balanced by the richness of Greek yogurt, making it a perfect treat for any occasion. With just a few simple steps and the convenience of an Instant Pot, you can have this irresistible cake ready in no time. Dive into the creamy lemon glaze that adds an extra layer of tanginess and sweetness, making each bite a burst of citrusy goodness.
Let's cook with our recipes!
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
INSTANT POT LEMON YOGURT CAKE RECIPE - (4/5)
Provided by lindaauman
Number Of Ingredients 14
Steps:
- Zest lemons and juice lemons. Set aside. Butter and flour your pan. 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. Add flour, baking powder, and salt, gently mixing everything together. Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan. Place 1 cup of water and trivet in the Instant Pot®. 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®. Use the foil sling to 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. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over cooled cake and serve.
LEMON YOGURT CAKE WITH BLUEBERRIES
This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen-- whatever is on hand!) blueberries are added to the middle and top of the cake.
Provided by Emily
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
- Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
- Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
- Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 41.8 g, Cholesterol 67.8 mg, Fat 9.5 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 264.8 mg, Sugar 22.1 g
Tips:
- Make sure all the ingredients are at room temperature before starting. This will help the cake batter mix more evenly and smoothly.
- Use a zester to get the most flavor from the lemon zest. A microplane grater also works well.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- If you don't have an Instant Pot, you can bake this cake in a preheated 350°F oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving. This will help the flavors to develop and the cake to set properly.
Conclusion:
This Instant Pot Lemon Yogurt Cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is light, fluffy, and moist, with a bright lemon flavor. The yogurt in the batter adds a tangy richness that complements the lemon perfectly. This cake is sure to be a hit with everyone who tries it.
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