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Zest your entire lemon, then slice in half and juice completely.
Mix muffin mix, half a cup of milk, 1 tsp lemon zest and 2 tbsp of fresh lemon juice in a bowl. Then stir in 1/2 cup of white chocolate chips.
Grease flower Bundt pan with a butter/ or coconut oil cooking spray prior to adding my batter.
Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.
Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.
While the cake is baking make the icing drizzle with all of the remaining lemon zest and lemon juice and approximately 1/3 cup of confectioners sugar. If you drizzle is to thin add more if it is too thick thin with a tsp of water until you reach a syrup consistency.
Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.