Keep in mind that it will take 6 to 7 minutes for the pot to come to pressure before the cooking time begins. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Don’t be alarmed if the cake takes the full hour (or even slightly more). Pour batter into prepared pan. this link is to an external site that may or may not meet accessibility guidelines. Learn more and pre-order Pressure Cooker Cookbook for Beginners on Amazon here! Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 140 Thanksgiving Side Dishes That’ll Steal the Show, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. © 2018 Eagle Family Foods Group LLC. Wrap in plastic or foil and make sure it’s sealed tightly. Filed Under: dessert, food, instant pot, recipes. Pour the sifted dry ingredients into the batter, and fold gently with a spatula, taking care not to over mix. Make a well in flour mixture; add egg mixture to well, and whisk until smooth, about 1 minute. How do I save this recipe? First my dough didn’t seem as thick as yours, I followed it precisely. Preheat the oven to 350 degrees F. Thoroughly spray a 12-cup Bundt pan with the cooking spray, making sure to cover the entire inner surface. fresh juice (from 6 lemons), divided, plus thin lemon peel strips for garnish This rich chocolate almond cake was a regular on the menu. If you greased the pan perfectly, it should pop out just fine. Carefully remove the Bundt pan from the pot and cool on a wire rack. 2020 has seen us trading in big trips for quick ca, #AD When you don’t have the time or energy to co, Garlic Lover's Clam Dip all-purpose flour 1 1/2 cups granulated sugar 1/4 cup grated lemon zest, plus 6 1/2 Tbsp. This citrusy and easy Bundt cake features lemon cake mix, instant lemon pudding mix, and a hearty glug of lemon-lime soda, resulting in a quick and flavorful sweet treat. Let your cake cool completely before moving onto the next step. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Beat together the sour cream and softened butter until smooth, then gradually add in the confectioners’ sugar. Whisk until … —Regina Stock, Topeka, KansasGet RecipePurple-Ribbon Pumpkin CakeI belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. This should keep in the freezer for a few months. Preheat oven to 350°F. Next, it’s time to create the batter. This cake keeps well, and the leftovers are great with coffee for breakfast. I would also wonder if perhaps the sealing ring in the pot is loose or damaged, which might have prevented the pot from sealing all the way. If it comes out clean, the cake is finished. Sift the flour, baking powder, baking soda, and salt together. I adapted the recipe from one of my grandmother's. If you’re looking to store this cake in the freezer for an extended period, skip the icing. Preheat oven to 350°F. In a separate large bowl, beat together the granulated sugar, yogurt, butter, egg, 2 tablespoons of lemon juice, and lemon zest with a hand mixer until smooth. When you’re ready to serve, just defrost and ice. Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom. It’ll help even things out a bit as it bakes. Garnish with lemon peel strips. —Sandra Campbell, Chase Mills, New YorkGet RecipeTaste of HomeOlive Oil CakeA good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as it can be a dessert. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. Your daily values may be higher or lower depending on your calorie needs. My husband wants me to double the glaze next time because he liked it so much. What did I do wrong? Add the eggs, one at a time, mixing in between, and waiting for one egg to be incorporated before adding the next one. Extra sealing rings are not only great to keep on hand in case your ring gets damaged, but extra rings can also help preserve the flavors of your Instant Pot recipes since the ring tends to absorb flavors of food cooked in the pot. Electric or stovetop pressure cooker. You can go the extra mile here and top with a little extra lemon zest to give people a preview of what’s in store. Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom. —Rachel Bernhard Seis, Taste of Home Senior EditorGet RecipeTaste of HomeAlmond Apricot Coffee CakeThe nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Slice and serve. This is one of my favorites! As a result, cakes and breads will end up very moist, but with a denser texture. Drizzle with the lemon glaze. Combine preserves and lemon juice in a small saucepan. All Rights Reserved. Gravity will do its work and the cake will release. Use fresh, not bottled, lime juice for the glaze. LOVE IT! While I have not tested it myself, most Instant Pot cake recipes I see for the 3 cup bundt size call for 25 minutes at high/normal pressure with a quick release (while this recipe is 35 with a natural release). Percent Daily Values are based on a 2,000 calorie diet. —Carly Curtin, Ellicott City, MarylandGet Recipe Taste of HomeEasy Pistachio Tube CakeMixes make this light cake easy, and a fluted tube pan gets it holiday party-ready.