Prepare the pan: Grease a 7-inch round cake pan (or similar that fits your pressure cooker). Line the bottom with a parchment circle and grease the parchment. This prevents sticking and keeps the cake surface smooth.

Make a foil sling (optional but helpful): Fold a long piece of aluminum foil into a 2-inch-wide strip to lift the pan in and out of the cooker easily.

Mix dry ingredients: In a medium bowl, whisk almond flour, gluten-free flour, baking powder, and salt until no clumps remain. This keeps the batter light.

Whisk wet ingredients: In a larger bowl, whisk eggs, granulated sugar, and brown sugar until slightly thick and pale, about 1 minute. Add melted butter, yogurt, vanilla, almond extract, and lemon zest. Whisk until smooth.

Combine: Add the dry mixture to the wet mixture. Stir with a spatula until just combined. Do not overmix; a few small streaks are fine.

Fill the pan: Pour batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface if using.

Set up the cooker: Pour 1 cup water into the pressure cooker. Place the trivet inside. Set the cake pan on the trivet, using the foil sling if needed.

Cook: Seal the lid. Pressure cook on High Pressure for 35 minutes. If your cooker tends to run slightly hot or you’re at high altitude, you may need 2–3 extra minutes.

Release: Let pressure naturally release for 10 minutes, then quick-release any remaining pressure. Carefully lift out the cake.

Check doneness: A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. If underdone, cover with foil and pressure cook 3–5 minutes more with a quick release.

Cool: Rest the cake in the pan for 10 minutes. Run a thin knife around the edge, invert onto a plate, and peel off parchment. Flip right-side up and let cool completely on a rack.

Finish: Dust with powdered sugar before serving. Add berries or a dollop of whipped cream if you like.