Zesty Lemon Cake ~ Pressure Cooker Method

Ingredients:

All Purpose Flour - 1 3/4 Cups

Butter - 1/2 Cup

Powdered Sugar - 1/2 Cup

Yogurt - 1 1/4 Cups

Baking Soda - 1 tsp

Baking Powder - 2 tsp

Lemon Juice - 3 TBSP

Lemon Zest - 2 tsp

For the syrup:

Sugar - 3 TBSP

Lemon Juice - 3 TBSP

Water - 3 TBSP

Method:

1. Sift together the flour, baking soda and baking powder into a bowl.
2. In a bowl, cream together the butter and powdered sugar.
3. Add the yogurt, lemon juice and the lemon zest.  Mix well.
4. Add the flour and fold gently.
5. Heat a pressure cooker with some water and place a small cup inside.
6. Grease an eight -inch round cake pan with butter and pour the cake batter into the pan.
7. Place the cake pan on top of the cup that is inside the pressure cooker.  
8. Remove the gasket and cover the cooker with the lid without the weight.
9. Cook for 25 -30 minutes or until done.  Remove the cake from the cooker.
10. For the topping:  In a sauce pan, mix sugar and water and heat until sugar dissolves.  Stir in the lemon juice.
11. Pour the syrup over the hot cake .  
12. Let it cool completely before serving.

Recipe adopted from Sanjeev Kapoor's Chai - Nashta.