Instant Pot Lemon Bundt Cake
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.
Servings Prep Time
8 10minutes
Cook Time
1hour 10 minutes
Servings Prep Time
8 10minutes
Cook Time
1hour 10 minutes
Ingredients
Instructions
  1. Spray a 6-cup Bundt pan with nonstick cooking spray. In a medium bowl, whisk together the flour,* baking powder, baking soda, and salt.
  2. 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.
  3. Add the dry ingredients to the wet ingredients and mix with the hand mixer until well combined.
  4. 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.
  5. 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.
  6. 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). It will take 6 to 7 minutes for the pot to come to pressure before the cooking time begins.
  7. 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.
  8. Carefully remove the Bundt pan from the pot and cool on a wire rack.
  9. While the cake is cooling, in a small bowl, whisk together the confectioners’ sugar, half-and-half, and remaining 1 tablespoon of lemon juice to make the lemon glaze.
  10. When cool enough to handle, invert the pan over a serving plate and remove the cake. Drizzle with the lemon glaze.
Recipe Notes

Tools Needed:

Ingredient Tip: *“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. 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). Want more easy Instant Pot and pressure cooker recipes? For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!