Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest (plus extra for topping)
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat pressure cooker to low oven-like setting (320°F) or oven mode.
- Grease cake pan with olive oil and lightly flour.
- Sift or whisk all-purpose flour, almond flour, baking powder, and sea salt.
- Whisk cane sugar and lemon zest; add eggs and beat until light and fluffy.
- Stir in Greek yogurt, olive oil, and vanilla.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into pan; smooth surface.
- Place pan on trivet inside pressure cooker with 1 inch of water.
- Cook under pressure on low for 35 minutes; use natural release.
- Make lemon glaze separately and drizzle over cooled cake; sprinkle extra zest if desired.
Notes
- Use whole milk Greek yogurt for best creaminess.
- Store in an airtight container at room temperature up to 3 days or freeze slices individually.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg