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 Instant Pot 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.
- 1 cup water
- 2 cups all-purpose flour
- 1 cup plain Greek yogurt
- 1 egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1 stick unsalted butter room temperature
- 3 tbsp fresh lemon juice devided
- 1 tbsp lemon zest grated
- 1 cup powdered sugar
- 1/2 lemon for decoration
- 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 remaining 1 tablespoon of lemon juice to make the lemon glaze.
- Drizzle the cake with the lemon glaze and decorate with lemon slices.
Can I substitute lemon curd for the fruit filling, also does the cake brown in the pressure cooking process?
By the way, your recipes look delish!
Yes, you can use the fruit filling of your choice but make sure to follow the ratio properly. Hope you will will enjoy this cake.
Can you cook a box cake in a IP
Yes! This recipe starts with boxed lemon cake mix, but I added ingredients to make it taste extremely moist and delicious.