Whisk together flour, baking powder and baking soda together in a bowl, Set aside.

In a separate bowl – add all ingredients under the ‘wet ingredients’ table except lemon juice and mix well till sugar dissolves completely.

Then add flour in 2 parts. Whisk it well to form a smooth creamy batter.

Mix tutti frutti with a teaspoon of flour and mix well. Then add tutti frutti and give a quick stir.

Grease the cake pan with butter and sprinkle flour, tap the cake tin for the flour to spread evenly.

Squeeze lemon to extract juice from it….measure a tablespoon from it and add it to the cake batter and immediately pour into the greased cake pan. Make sure you preheat the cooker and then add lemon juice mix well and transfer to the cake tin. As after adding lemon juice it is advisable to bake it immediately.

First choose a pressure cooker that is wide enough to hold your cake tin. Remove the gasket from the lid of your pressure cooker. I used the stand which came with my pressure cooker.

Place the stand inside the cooker as shown below….Close the cooker with a lid with no whistle.

Keep the flame to medium high for 5mins – this is how we preheat the cooker to set an atmosphere like an oven.

Then using a pot holder carefully lift the cake pan and place it inside the cooker on the stand without touching the sides of the cooker. Don't add water.

Pressure cook without whistle in medium heat for first 5 mins then lower the heat to little above sim and cook for 30-35 mins or until a tooth pick inserted comes out clean. If the toothpick is sticky then bake for another 5-10 mins.

After 30 mins switch off and leave the cake in the cooker for 5 more mins then open.

Carefully remove the cake pan from the cooker and place it on a wet cloth for 5 mins.

After 10 minute run the knife around the edges of cake tin.

Then invert the cake pan to remove the cake.