Instant Pot Lemon Cake

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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

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Instant Pot Lemon Cheesecake

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Instant Pot Lemon Cake

A tangy, soft and moist cake made from scratch packed with bursting flavor of lemon. The simple yet flavorsome glaze drizzled on top makes the cake delicious and appetizing.
4.68 from 25 votes
Print Pin Rate
Course: Dessert
Cuisine: international
Keyword: egg, lemon, Lemon Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Author: Corrie

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 🙂

Nutrition

Calories: 402kcal Carbohydrates: 66g Protein: 7g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 52mg Sodium: 288mg Potassium: 56mg Fiber: 1g Sugar: 41g Vitamin A: 401IU Vitamin C: 5mg Calcium: 79mg Iron: 2mg
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18 thoughts on “Instant Pot Lemon Cake

  1. I believe butter comes in sticks of 4 Tbsp or 8 Tbsp. Can you confirm the volume of softened butter in this recipe? Thanks!

  2. Can I use almond flour instead of all purpose flour and use Alluose instead of sugar

    steD of refund sugar

    1. I haven't tried it so I can't be sure. A gluten free all-purpose blend would be a better replacement. You might want to try adding 1 egg if you use almond flour since it requires more binding agents.

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