Place trivet and 1 ½ cups of water in the Instant Pot. If you do not have a long handled trivet you will need to make an aluminum foil sling for lowering and removing your cake pan.
Butter a 7 x 3 cake pan, or the Instant Pot Silicone Springform Pan. Line the bottom with a round of parchment paper.
Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Divide lemon juice, 4 tablespoons are reserved for the lemon syrup and 2 tablespoons are used for the cake.
Cream together the butter, 4 tablespoons plus 2 teaspoons THM Gentle Sweet and 2 teaspoons of lemon zest in a large mixing bowl until light and creamy. Beat in the room temperature eggs and egg yolk, one at a time.
Whisk the almond flour, oat fiber and the baking powder together to eliminate any lumps.
Stir 2 tablespoons of lemon juice into the yogurt.
Mix the dry ingredients into the butter mixture, alternating with the yogurt and lemon juice mixture.
Spread in the pan. Cover tightly with foil or use a silicone pan cover. Lower into the Instant Pot using the long handled trivet or aluminum foil sling.
Use [Manual] setting, set time to 35 minutes. NPR (natural pressure release for 15 minutes. Hit [Cancel], remove pan from the liner. Dab any water from the top of the silicone cover or foil before removing from the pan.
Meanwhile, stir 3 tablespoons plus 1 tsp of THM Gentle Sweet and 4 tablespoons lemon juice in a saucepan over low heat to dissolve the sweetener. Cool.
Transfer the cake pan to a wire rack. Pierce or poke holes all over the cake while it is still in the pan with a bamboo skewer or wooden tooth pick. Really dot your cake with holes then drizzle the syrup on top. Cool for 30 minutes in the pan. Invert onto the rack, remove the pan, peel off the paper, and cool completely. The bottom smooth surface of the cake becomes the top. Refrigerate leftovers.
Oven Directions:
Preheat the oven to 325°F. Butter an 8 in cake pan. Line the bottom with a round of parchment paper.
Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Divide lemon juice, 4 tablespoons are reserved for the lemon syrup and 2 tablespoons are used for the cake.
Cream together the butter and 4 tablespoons plus 2 teaspoons THM Gentle Sweet a large mixing bowl until light and fluffy. Beat in the room temperature eggs and egg yolk, one at a time.
Whisk the almond flour, oat fiber and the baking powder together to eliminate any lumps.
Stir 2 tablespoons of lemon juice into the yogurt.
Mix the dry ingredients into the butter mixture, alternating with the yogurt and lemon juice mixture.
Spread in the pan. Bake for 30 minutes, or until the center springs back when pressed.
Meanwhile, combine and stir 3 tablespoons plus 1 tsp of THM Gentle Sweet and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sweetener. Cool.
Transfer the cake to a wire rack. Pierce or poke holes all over the cake with a bamboo skewer or wooden tooth pick. Really dot your cake with holes, then drizzle the syrup on top. Cool for 30 minutes. Invert onto the rack, remove the pan, peel off the paper, and cool completely. Refrigerate leftovers.