I made Julie's recipe (HERE) found over at her blog: "Instantly Delicious", I followed commenter Pamela's suggestions, and I made 3 cakes in less than a week, so I have a few thoughts of my own! =)
~ I used all the zest I could get off of one lemon- more than 1 1/2 tsp! (for one cake I bloomed 3/4tsp dried from Frontier Co-op in the melting butter- it worked!)
~ SUBSTITUTE Lemon Extract for the Vanilla- you'll be glad you did.
~ Flour: I used Costco's Organic White Wheat Flour, I can't wait to try Organic White Spelt Flour.
~ Baking time & Pan: in a 6 cup Bundt Pan cook like the recipe says, EXCEPT cook for 32 minutes.
~Is it done? It won't "look done", but test it with a toothpick if you like.
~ Covered or not? If you don't loosely cover (with paper towel & foil), the cake is a little shorter, but not by much, and the bottom/top of the cake looks like a dumpling & is a little chewy. =)
~ We have an 8q Instant Pot, but I'm sure that it would work just fine in a smaller one!
~ The glaze recipe makes too much for a little bundt cake- it was DROWNING & not pretty.
|(From the National Geo. Society)|