Pressure Cooker Lemon Pudding Cake

Combine the butter and sugar in a mixing bowl. Beat on medium speed with an electric mixer until creamy. Add the lemon rind and egg yolks and beat for 2 minutes, scraping down the sides as needed.

Sift the flour into the mixing bowl and fold it into the batter. Slowly stir in the milk and lemon juice.

Place the egg whites in a small bowl and beat with an electric mixer until stiff peaks form. Fold the egg whites into the lemon batter.

Grease and flour a souffle dish. Place a trivet in the bottom of the pressure cooker. Pour the lemon batter into the dish and cover lightly with two layers of greased wax paper. Pour the water into the pressure cooker.

Place the souffle dish on the trivet. Lock the pressure cooker lid and set it to cook at high pressure for 5 minutes. Use the natural pressure release. Remove the lid.

Serve the lemon pudding cake warm or refrigerate until chilled. Serve with whipped cream or dusted with powdered sugar.