Lemon Pudding Cakes: Pressure Cooker Comfort You Gonna Love
Delightful lemon pudding cakes prepared effortlessly in a pressure cooker.
Equipment
- 1 Pressure cooker electric
Ingredients
Main ingredients
- 200 g Flour all-purpose
- 150 g Sugar granulated
- 2 tablespoon Lemon zest freshly grated
- 100 ml Lemon juice freshly squeezed
- 3 Eggs large
- 100 g Butter melted
- 1 teaspoon Vanilla extract
- 200 ml Milk whole
- 1 pinch Salt
- 1 teaspoon Baking powder
Instructions
Instructions
- Preheat your pressure cooker according to the manufacturer's instructions.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add in lemon zest, lemon juice, milk, melted butter, and vanilla extract. Mix until well combined.
- Separate the eggs, placing the yolks into the batter mixture and reserving the whites.
- Beat egg whites until they form stiff peaks and gently fold into the batter.
- Pour the batter into greased ramekins.
- Place the ramekins into the pressure cooker and secure the lid.
- Cook under pressure for 35 minutes.
- Allow to naturally release pressure before opening the cooker.
Notes
Serve warm for a delightful dessert experience.
