Pressure Cooker Fresh Berry Almond Cake with Lemon Glaze

Ingredients:

1/2 cup butter, softened

1 cups granulated sugar

2 large eggs

Juice of one medium lemon

Zest of 1 medium lemon

1 T Almond Emulsion

1 1/2 cups all-purpose flour, divided

1 teaspoon baking soda

1 teaspoon salt

1/3 c sour cream

2 cups fresh strawberries, diced

For Glaze:

Zest of one small lemon

Juice of one small lemon

Powdered sugar

Directions:

1. Grease and flour a 6 cup Bundt pan.

2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice, almond emulsion, salt, baking soda and baking powder.

3. Add in sour cream, lemon juice and lemon zest. Then slowly add flour.

4. Toss the strawberries with the remaining ¼ cup of flour. Gently fold them into the batter.

5. Pour the batter into the Bundt pan. Cover with paper towel and aluminum foil tightly.

8. Place insert into pressure cooker and add 1.5 cups of water.

9. Set trivet in foil sling and lower into insert and set on trivet.

10. Lock pressure cooker and set to high pressure for 40 minutes.

11. Allow 10 minute pressure release, then release any remaining pressure.

12. Remove from pressure cooker.

13. Invert onto serving platter and cool slightly.

14. Make glaze of powdered sugar, lemon zest and lemon juice, then drizzle over cake. Slice and serve.

NOTE: You can substitute fresh blueberries instead of strawberries. (toss fresh blueberries in a little flour before folding in, so they don't sink to the bottom)