This Instant Pot Lemon Cake is a fluffy cake with a fresh aroma, perfect for picnics or spring parties!
Baking with your pressure cooker is easy and fast and you can prepare wonderful cakes in just a few minutes, thanks to steam which will speed up the process.
Before serving, top your cake with powdered sugar. If you have guests and you are looking for something fancy, make this Instant Pot lemon curd and combine together.
Serve this Instant Pot lemon cake together with a scoop of ice cream.
How to make Lemon Cake
Gather your ingredients:
Spray a 6-cup Bundt pan with nonstick cooking spray.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat together the granulated sugar, yogurt, butter, egg, 2 tablespoons of lemon juice, and lemon zest with a hand mixer until smooth.
Add the dry ingredients to the wet ingredients and mix with the hand mixer until well combined.
Pour the batter into the prepared Bundt pan. Lay a paper towel over the top of the pan (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and pan loosely with aluminum foil.
Pour water into your Instant Pot and correctly place the trivet. Put your pan onto the trivet and cook at high pressure for 40 minutes.
Let the steam release naturally, then wait for the cake to be completely cool before removing it from the pan.
Whisk together the powdered sugar and the remaining 1 tablespoon of lemon juice to make the lemon glaze.
Drizzle the cake with the lemon glaze and decorate with lemon slices.
Instant Pot Cake Recipes
Instant Pot Pineapple Upside Down Cake
Instant Pot Lemon Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup plain Greek yogurt
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 1 stick unsalted butter room temperature
- 3 tablespoon fresh lemon juice devided
- 1 tablespoon lemon zest grated
- 1 cup powdered sugar
- ½ lemon for decoration
- 1 cup water for the Instant Pot
Instructions
- Spray a 6-cup Bundt pan with nonstick cooking spray
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat together granulated sugar, yogurt, butter, egg, 2 tablespoons of lemon juice, and lemon zest with a hand mixer until smooth.
- Add the dry ingredients (first bowl) to the wet ingredients (second bowl) and mix with the hand mixer until well combined.
- Pour the batter into the prepared Bundt pan. Lay a paper towel over the top of the pan, then cover the paper towel and pan loosely with aluminum foil.
- Pour water into your Instant Pot and place the trivet.
- Put your pan onto the trivet and cook at high pressure for 40 minutes.
- When cooking time ends, wait for a natural pressure release.
- Open the lid and wait for the cake to be completely cool before removing it from the pan.
- Whisk together the powdered sugar and the remaining 1 tablespoon of lemon juice to make the lemon glaze.
- Drizzle the cake with the lemon glaze and decorate with lemon slices.
- Serve and enjoy 🙂
Fantastic cake! Thank you for this recipe, it’s a keeper.
Made 2 for my freezer!
You're welcome! I'm glad you enjoyed the recipe.
I haven't made this yet but I plan to. For now I just have a general question:
The "Servings" box will move up and down but doesn't give the original number of servings for the recipe; is it just me?
That's odd, the full recipe should be for 8 servings. That's what I recommend doing for a 6-cup bundt pan.