Cheesecake Factory Italian Lemon Cream Cake in Your Pressure Cooker
This Italian Lemon Cream Cake is the perfect cake for lemon lovers. It's fluffy, creamy, and filled with citrusy lemon flavor.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- ⅓ cup unsalted butter room temp
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon coarse kosher salt
- ½ cup milk
- ¼ cup firmly packed brown sugar
- 1 teaspoon lemon zest
- 1 ½ tablespoons lemon juice
Instructions
Instructions
- Heat your cooker by preheating oven to 350°F first – helps warm up the space if you wanna bake bits afterward.
- Cream together the unsalted butter and sugar until it’s all light and fluffy, use a mixer or strong arm.
- Add eggs one at a time so the batter stays smooth, then stir in that vanilla extract.
- Mix the flour, baking powder, and kosher salt separately so you don’t get clumps.
- Alternate mixing dry ingredients with milk into the wet batter, just until combined or you’ll risk a tough cake.
- For the crumble, mix brown sugar and extra flour chunks for that sweet crunch topping.
- Pour batter into a greased pan, sprinkle crumble evenly all over the top.
- Cook in pressure cooker using a trivet and water to get that broth depth; use quick release once cued to keep the tender pull perfect. Let cake cool after cooking so it sets up nice and easy to slice.
Notes
This cake is designed to remain moist when cooked in a pressure cooker. Remember to rely on it fully to avoid excessive dryness.