Prep the pan and cooker. Grease a 6-inch round cake pan (or 7-inch if your pot allows) and line the bottom with parchment. Pour 1 cup of water into the pressure cooker insert. Place a trivet or rack inside.

Whisk dry ingredients. In a bowl, whisk all-purpose flour, almond flour, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients. In a separate bowl, whisk yogurt, honey, oil, eggs, vanilla, and lemon zest until smooth. If using thick Greek yogurt, whisk until no lumps remain.

Combine gently. Add dry ingredients to wet. Stir with a spatula until just combined. If the batter is very thick (like muffin batter), add 1–2 tbsp milk to loosen slightly. Do not overmix.

Load the pan. Scrape batter into the prepared pan. Tap once to release large bubbles. Cover the pan tightly with foil to prevent condensation from dripping on top.

Pressure cook. Place the pan on the trivet. Seal the lid. Cook on High Pressure for 28–32 minutes for a 6-inch pan (25–28 minutes for 7-inch). Times vary slightly by model and altitude.

NPR, then check. Let pressure release naturally for 10 minutes, then quick-release any remaining steam. Lift the pan out carefully. Remove foil and test with a toothpick; it should come out mostly clean with a few moist crumbs.

Optional browning. For a golden top, brush with a little honey and place under a preheated broiler for 1–2 minutes, watching closely. Or skip this step for a pale, ultra-moist finish.

Cool and finish. Cool in the pan for 10 minutes, then turn out onto a rack, peel off parchment, and cool fully. Dust with powdered sugar or drizzle with a quick lemon-honey glaze if you like.

Serve. Slice into small squares or wedges. It’s great warm, room temp, or chilled. Pairs beautifully with berries or a dollop of yogurt.