Rootitoot Lemon / Berry Pound Cake

Whisk together the flour, baking powder, baking soda and salt and set it aside. Beat the butter and sugar until light and fluffy. Beat in the egg, then the lemon juice, zest and vanilla. Add half the dry ingredients and then all the milk or buttermilk, beating just until smooth. Add the rest of the dry ingredients and blend just until incorporated. For a tender cake, do not overbeat once the flour is in. Spray a 6-cup bundt pan or a 6 or 7-inch cheesecake pan with cooking spray. If using a bundt pan, you'll be inverting it, so place some berries in the bottom in a nice pattern and gently spoon a little of the batter over them to hold them in place, disturbing them as little as possible. Pour half the batter in and then sprinkle in the berries. Top with the rest of the batter.

Reconstructed from classic proportions (source was image-only): Put 1 1/2 cups water and the trivet in the Instant Pot. Cover the pan with greased foil (oiled side down), place it on the trivet and close the lid with the valve set to Sealing. Pressure Cook (Manual) on High for about 55 minutes for a 7-inch pan (65 minutes for a 6-inch pan). Allow a 10-minute natural release, then quick-release the remaining pressure. Cool the cake in the pan about 10 minutes, run a knife around the edge, then invert onto a plate. For the lemon glaze, stir together the sugar, lemon juice and lemon zest and drizzle over the cooled cake.