Pressure cook 7-8 lemons for 10 mins on high pressure with 3 cups of water

Allow the lemons to cool and deseed

Blitz the lemons with a stick blender until a smooth consistency

Add the eggs and the sugar and mix on high speed for 5 minutes until the mix turns white and has a ribbon consistency when dribbling back into the bulk mix. That is you can see it from a line on top of the wet mix for a few seconds before it disappears.

Add the rest of the ingredients and mix on high for 1-2 minutes. Scrape down the sides of the mixing bowl to make sure all is mixed and remix if necessary

Prepare and line the cake tin with baking paper

Pour in the mix no more than 75 percent full

Cover the top of the dessert cake with tin foil

Lower into the instant pot and cook for 90 mins on high pressure on the trivet and approximately 2 cups of water

Use Quick pressure release and take care the steam is dangerous

Take out and check the cake cooked by putting a skewer in the middle and check that it comes out dry

Let the cake cool and then move to a plate for decorating as you like