Step 1

Zest your entire lemon, then slice in half and juice completely.

Step 2

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.

Step 3

Grease flower Bundt pan with a butter/ or coconut oil cooking spray prior to adding my batter.

Step 4

Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.

Step 5

Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.

Step 6

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.

Step 7

Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.