Disclosure: This post contains some affiliate links, which means that if you click on one of the product links and make a purchase, I may receive a commission. This does not cost you anything additional, and helps me to keep the rest of my content free, so thank you!
I’m sharing a sneak peek of another recipe from my upcoming cookbook – an unbelievably moist and delicious Instant Pot Lemon Bundt Cake! My book, Pressure Cooker Cookbook for Beginners, comes out on March 17th, and it’s available for pre-order now! It is full of great tips for helping pressure cooking newcomers to feel more confident using their devices, plus 75 easy and delicious recipes for the Instant Pot and other electric and stovetop pressure cookers! Learn more and pre-order Pressure Cooker Cookbook for Beginners on Amazon here!
Today’s recipe is one of my favorites from the book. People tend to be surprised to learn that you can make moist and fluffy desserts in your pressure cooker, and this Instant Pot cake is an easy way to give it a try. This Instant Pot Bundt cake recipe serves eight, but lemon lovers will try to sneak extra servings of this light and moist cake. It is topped with a creamy lemon glaze but isn’t overly sweet. This cake keeps well, and the leftovers are great with coffee for breakfast.
I’ve got the full Instant Pot Lemon Bundt Cake recipe at the bottom of this post (Jump to Recipe), but first I’ll share some step-by-step instructions and pictures to help you make this and other Instant Pot Bundt cake recipes to perfection.
Tools needed to make pressure cooker or Instant Pot Bundt cake recipes
Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
6-cup Bundt pan. If you plan to make desserts like this one (or even breads) in your electric pressure cooker, a Bundt pan works amazingly as a pot-in-pot accessory for the Instant Pot. This one from Nordicware fits perfectly in the 6- or 8-quart Instant Pots.
Optional (but recommended): Extra sealing rings. The sealing ring is responsible for keeping the lid air-tight. Extra sealing rings are not only great to keep on hand in case your ring gets damaged, but extra rings can also help preserve the flavors of your Instant Pot recipes since the ring tends to absorb flavors of food cooked in the pot. I recommend getting a color-coded set like this one (make sure you’re getting the right one for your model and size) so you can use different rings for sweet vs. savory dishes.
Optional: Bakeware sling. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise bowls and food into and out of the pot.
Tip for making perfect Instant Pot cake recipes
“Baked” goods prepared in the pressure cooker are technically cooked with hot steam instead of hot air as in an oven. As a result, cakes and breads will end up very moist, but with a denser texture. For fluffier “baked” goods in the pressure cooker, and to prevent them from being too dense, be sure to properly measure your flour (steps below).
Instead of scooping flour out of its container with a measuring cup, spoon the flour into your measuring cup, then gently level it with the back of a knife (as opposed to packing it down).
How to make Instant Pot Lemon Bundt Cake
In a medium bowl, whisk together the sifted flour (spooned-and-leveled; see my tip above about properly measuring flour for perfect Instant Pot baked goods), baking powder, baking soda, and salt.
Another secret for moist baked goods in the Instant Pot or pressure cooker is using plain, unsweetened Greek yogurt.
In a separate 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. The batter will be thick, so do your best to spread it out evenly.
Lay a paper towel over the top of the pan (I do this to help catch excess moisture from the steam inside the pot)…
…then cover the paper towel and pan loosely with aluminum foil.
Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered Bundt pan on the trivet. You can also use a bakeware sling like the one I used, pictured above.
Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 35 minutes after the pot has reached pressure, then reduce the heat to low). Keep in mind that it will take 6 to 7 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally, about 30 minutes.
Carefully remove the Bundt pan from the pot, remove the foil and paper towel, and cool on a wire rack.
While the cake is cooling, in a small bowl, whisk together confectioners’ sugar, half-and-half, and the remaining 1 tablespoon of lemon juice to make the lemon glaze.
When cool enough to handle, invert the pan over a serving plate and remove the cake. Drizzle with the lemon glaze.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!