Instant Pot Lemon Cake - Gluten Free

1

Separate egg and beat white until soft peaks form. Set aside. Dump granulated sugar and margarine into a large mixing bowl.

2

Beat with an electric hand mixer until well combined.

3

Add the egg yolk, lemon juice and lemon extract if you are using and beat again with the electric hand mixer.

4

Add some sifted Bob's Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, baking powder, salt, almond milk and lemon zest.

5

Beat until well combined.

6

Fold in the egg white just until combined. Scrape batter into greased cake pan.

7

Cover cake and seal with tinfoil.

8

Pour 1 1/2 cups of water into Instant Pot. Put trivet into Pot and lower cake pan on top of it.

9

Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 50 minutes.

10

Once Instant Pot is done cooking, allow a Natural Release for 20 minutes. Remove cake and tin foil.

11

Allow the cake to cool in pan for about 10 minutes before inverting onto plate or cooling rack.

12

Once cooled ice with Betty Crocker Vanilla frosting or homemade frosting.

13

Top with the remaining lemon zest.

14

Serve.

15

Enjoy!