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Grease and flour an Instant Pot cake pan.
Separate the egg and use an electric hand mixer to beat the white until soft peaks form. Set aside.
Dump the granulated sugar and margarine into a large mixing bowl and beat with the electric hand mixer until well combined.
Add the egg yolk, lemon juice and lemon extract if you are using and beat again with the electric hand mixer.
Spoon the sifted Bob's Red Mill 1 to 1 Gluten Free Baking Flour into the measuring cup to keep it light and fluffy. Pour into batter.
Measure in the meringue powder, baking powder, salt, almond milk and lemon zest. Beat until well combined.
Fold in the egg white that you had set aside earlier just until combined.
Scrape batter into the prepared cake pan.
Cover cake and seal with tinfoil.
Pour 1 1/2 cups of water into the Instant Pot.
Put trivet into Pot and lower cake pan on top of it.
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 50 minutes.
Once the Instant Pot is done cooking, allow it to do a Natural Release for 20 minutes before turning the steam release handle to the venting position.
Remove the lid and carefully lift out the cake.
Immediately remove the tinfoil and allow the cake to cool in pan for about 10 minutes before inverting onto cooling rack.
Once cooled ice with Betty Crocker Vanilla frosting and top with the remaining lemon zest.
Serve and enjoy!