Instant Pot Lemon Yogurt Cake Recipe 45

INSTANT POT YOGURT

Instant Pot Yogurt image

All you need is two simple ingredients to make creamy, delicious yogurt in your Instant Pot®. For extra flavor, add mix-ins of your choice -- the options are endless!

Provided by Food Network Kitchen

Time 18h10m

Yield 8 cups yogurt

Number Of Ingredients 2

Ingredients

8 cups whole milk, cold
1 tablespoon freshly opened whole-milk Greek yogurt

Steps:

Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
Refrigerate until completely chilled and set, about 4 hours.

INSTANT POT LEMON YOGURT CAKE RECIPE - (4/5)

Instant Pot Lemon Yogurt Cake Recipe - (4/5) image

Provided by lindaauman

Number Of Ingredients 14

Ingredients

CAKE:
1 cup sugar
1/2 cup butter, melted
2 eggs
1/4 cup plain yogurt
1/4 cup lemon juice, about 2 lemons
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest (zest before juicing your lemons)
LEMON GLAZE:
1 cup confectioners sugar
2 tablespoons lemon juice, about 1/2 a lemon

Steps:

Zest lemons and juice lemons. Set aside. Butter and flour your pan. Melt butter and add to a large mixing bowl. Add sugar and whisk until well incorporated. Add eggs, again whisking to incorporate. Stir in reserved lemon juice and yogurt. Add flour, baking powder, and salt, gently mixing everything together. Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan. Place 1 cup of water and trivet in the Instant Pot®. Make a foil sling by tearing off a 15-inch sheet of aluminum foil and folding it in half two times. This is going to be used to lift the cake in and out of the Instant Pot®. Use the foil sling to lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to manual, high pressure for 28 minutes. When finished, switch the valve to venting for a quick pressure release. When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 5 minutes before removing from the pan to fully cool on a rack. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over cooled cake and serve.

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