Ugh! Cake smells like ammonia

[Anonymous]

Anonymous wrote:did you use the lemon zest or peel? sometimes it imparts a bad, almost chemical taste, when heated.

Yes, I used lemon zest along with the juice. Maybe you’ve solved my mystery!

[Anonymous]

Anonymous wrote:Why are so many of you haters?? I have seen so many posts about cake recipes for Instant Pot. OP tried one. She's asking if anyone has experienced this issue. You don't have to jump on her because she tried something new and different. Geez.

Thanks PP! Actually, I was thinking that the ratio of helpers / haters has been pretty good for DCUM!

[Anonymous]

If you cut off any of the white part of the lemon skin (rather than just shaving off the yellow, zest part) it can be bitter and smell off.

[Anonymous]

Did you accidentally flavor it with anodyne liniment instead of vanilla? (Sorry, couldn’t help myself)

[Anonymous]

Anonymous wrote:Did you accidentally flavor it with anodyne liniment instead of vanilla? (Sorry, couldn’t help myself)

Lol! No, but I’m sure that Anne would sympathize with my valiant efforts in the kitchen! And Marilla would shake her head at my habit of storing cosmetics in the fridge.

[Anonymous]

Anonymous wrote:If you cut off any of the white part of the lemon skin (rather than just shaving off the yellow, zest part) it can be bitter and smell off.

I don’t have a zester, so I used a grater for the lemon zest. Maybe the problem was that I inadvertently added pith in the mix along with the zest. I think you might have nailed it! Thanks PP.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Next time use a pan and put it in the oven.

I did use a cake pan — sized for use with an Instant Pot. There probably won’t be a “next time”, but I appreciate the spirit of your suggestions.

So you mixed up a batter, poured it into a pan, and then put that pan inside an Instant pot? How is this less cumbersome than baking in an oven?

I saw a recipe that appealed to me. I followed the directions.

As to comparative cumbersome-ness, I have no idea. I’ve attached a link to the recipe. Perhaps you could ask Corrie.


https://www.corriecooks.com/instant-pot-lemon-cake/

I read your recipe. Unless you don't have an oven, or you're that lady who was having Easter with a broken oven, there was absolutely no reason to make this cake in an Instant Pot. Why did you think this would have produced a better cake than one that used an oven? What about this recipe made you think, "what a great idea! A cake in an Instant Pot! I hate baking, but maybe this will change my mind!"

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Next time use a pan and put it in the oven.

I did use a cake pan — sized for use with an Instant Pot. There probably won’t be a “next time”, but I appreciate the spirit of your suggestions.

So you mixed up a batter, poured it into a pan, and then put that pan inside an Instant pot? How is this less cumbersome than baking in an oven?

I saw a recipe that appealed to me. I followed the directions.

As to comparative cumbersome-ness, I have no idea. I’ve attached a link to the recipe. Perhaps you could ask Corrie.


https://www.corriecooks.com/instant-pot-lemon-cake/

I read your recipe. Unless you don't have an oven, or you're that lady who was having Easter with a broken oven, there was absolutely no reason to make this cake in an Instant Pot. Why did you think this would have produced a better cake than one that used an oven? What about this recipe made you think, "what a great idea! A cake in an Instant Pot! I hate baking, but maybe this will change my mind!"

Again, I followed the recipe. At no point do I allege or even imply that "this would have produced a better cake than one that used an oven". Have you NEVER tried anything new PP? While it might not be a recipe that YOU would have chosen, I decided to try something new, and FOLLOWED THE RECIPE. I get that you think that baking in an oven is far superior to using an Instant Pot when it comes to cakes. I'm sure you'll get a lot of support for that opinion. It might even be superior when making plum pudding -- a dish that, traditionally, is steamed. I know that's irrelevant, PP, but, hey, irrelevance has its place.

I do have a question though: Do you think that my choice to use a recipe that called for using an Instant Pot has something to do with the fact that the cake smelled like ammonia? Or do you think something else might have caused this? Or do you not know or even have an opinion about the question I asked-- because since you exclusively use ovens for your own lemon cakes, you lack the expertise to comment on something so far beyond your own actual experience?

As for "absolutely no reason to make this cake in an Instant Pot", well, I could argue that there's absolutely no reason for you to harangue a complete stranger on the internet in some misplaced effort to support your obviously superior judgement when it comes to baking, but I guess we all have our issues.

[Anonymous]

Many thanks to those of you who, kindly, gave genuinely helpful responses! I’ve decided that my vaccine treats will include a zester and possibly chill time while I reread Anne of Green Gables books. 🍋

[Anonymous]

OP, you’re awesome - funny and smart. Loved reading your comeback to that obnoxious PP.

Yay for Anne!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Next time use a pan and put it in the oven.

I did use a cake pan — sized for use with an Instant Pot. There probably won’t be a “next time”, but I appreciate the spirit of your suggestions.

So you mixed up a batter, poured it into a pan, and then put that pan inside an Instant pot? How is this less cumbersome than baking in an oven?

I saw a recipe that appealed to me. I followed the directions.

As to comparative cumbersome-ness, I have no idea. I’ve attached a link to the recipe. Perhaps you could ask Corrie.


https://www.corriecooks.com/instant-pot-lemon-cake/

I read your recipe. Unless you don't have an oven, or you're that lady who was having Easter with a broken oven, there was absolutely no reason to make this cake in an Instant Pot. Why did you think this would have produced a better cake than one that used an oven? What about this recipe made you think, "what a great idea! A cake in an Instant Pot! I hate baking, but maybe this will change my mind!"

Again, I followed the recipe. At no point do I allege or even imply that "this would have produced a better cake than one that used an oven". Have you NEVER tried anything new PP? While it might not be a recipe that YOU would have chosen, I decided to try something new, and FOLLOWED THE RECIPE. I get that you think that baking in an oven is far superior to using an Instant Pot when it comes to cakes. I'm sure you'll get a lot of support for that opinion. It might even be superior when making plum pudding -- a dish that, traditionally, is steamed. I know that's irrelevant, PP, but, hey, irrelevance has its place.

I do have a question though: Do you think that my choice to use a recipe that called for using an Instant Pot has something to do with the fact that the cake smelled like ammonia? Or do you think something else might have caused this? Or do you not know or even have an opinion about the question I asked-- because since you exclusively use ovens for your own lemon cakes, you lack the expertise to comment on something so far beyond your own actual experience?

As for "absolutely no reason to make this cake in an Instant Pot", well, I could argue that there's absolutely no reason for you to harangue a complete stranger on the internet in some misplaced effort to support your obviously superior judgement when it comes to baking, but I guess we all have our issues.

Lady, you are nuts.

[Anonymous]

OP, did you let it fully cool before tasting? I've had cakes that seemed off when right out of the oven, but were good once cooled. I do think the culprit could be the lemon-particularly if locked into the instapot.

[Anonymous]

Op ignore the anti instant pot people. Cakes can do well in a pressure cooker - that poster doesn't know about cooking under pressure. I use old school pressure cookers and bake in them to avoid turning on the oven. My oven takes a long time to warm up. I agree with the guess about the pith from the lemon but it could also be from your baking powder.

[Anonymous]

The recipe did warn that it has a "fresh aroma"

[Anonymous]

Anonymous wrote:OP, you’re awesome - funny and smart. Loved reading your comeback to that obnoxious PP.

Yay for Anne!

+1

That was great