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Pressure Cooker Lemon Pudding Cake
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You don't even have to bake your cakes anymore, the future is here. Pressure-cooked pudding cake with bright lemon zest is one of the easiest, tastiest cakes you'll ever bake. Or pressure cook, rather.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons butter, softened
3 tablespoons sugar
3 teaspoons grated lemon rind
2 eggs, separated
1/3 cup cake flour
1/2 cup milk
1/4 cup lemon juice
1 1/4 cup water
whipped cream or powdered sugar
directions
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.
nutrition data
Nutritional data has not been calculated yet.
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