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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.
Want more Instant Pot tips? See all my must-have accessories for the Instant Pot in this post.
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
Spray a 6-cup Bundt pan (I have this one) with nonstick cooking spray.
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!
Prep Time | 10 minutes |
Cook Time | 1 hour 10 minutes |
Servings |
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- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup plain unsweetened Greek yogurt
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 1 large egg
- 3 tablespoons fresh lemon juice divided
- 1 tablespoon grated lemon zest
- 1 cup water
- 1 cup confectioner's sugar
- 1 tablespoon half-and-half
Ingredients
|
|
- Spray a 6-cup Bundt pan with nonstick cooking spray. In a medium 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 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.
- 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.
- 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 and cool on a wire rack.
- 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.
- When cool enough to handle, invert the pan over a serving plate and remove the cake. Drizzle with the lemon glaze.
Tools Needed:
- Instant Pot or other pressure cooker. I use the Instant Pot DUO Plus 6-Quart 9-in-1 pot.
- 6-cup Bundt pan. This size fits inside most standard 6- and 8-quart pressure cookers.
- Optional (but recommended): Extra sealing rings.
- Optional: Bakeware sling.
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!
Brenda says
I found there was not enough moisture in the cake batter. It was very stiff and hard to stir. Was something left out of the recipe or is it supposed to be so stiff. I added 1 cup water to my batter. After cooking the cake had a texture like bread pudding. Very good but very dense. What did I do wrong?
Ramona Cruz-Peters says
Hi Brenda. Yes, the batter for this is very thick before cooking. I am thinking adding a whole cup of water would definitely affect the outcome. While pressure cooker “baked” goods do tend to have a denser texture, this one does come out fluffier for me because of the Greek yogurt and spooning/leveling the flour.
Madison says
Hi! The cake turned out delicious! However, I followed the recipe exactly regarding measurements and time in the instant pot, but when it came out, it wasn’t cooked AT ALL. Just warm batter. I uncovered it and popped it in the oven for about 20-30 minutes, checking periodically and it turned out perfect, but I wasn’t sure if I did something wrong since it didn’t cook in the instant pot. Looking back, I did put the foil on pretty tight instead of loose – could that have prevented it from baking? Thanks!
The cake and glaze were SO good. My husband wants me to double the glaze next time because he liked it so much. The cake was exactly as you described it – light and not too sweet, so it’s perfect with the glaze. I really want to be able to make it again once I figure out the baking issue.
Ramona Cruz-Peters says
I am so glad you liked it so much! We are an extra-glaze family, too, and my husband always crushes this cake! I am so sorry to hear that you almost needed twice the cooking time. That’s not happened to me, and I don’t think the foil would have affected it that much. Was your batter thick when you made it? I would also wonder if perhaps the sealing ring in the pot is loose or damaged, which might have prevented the pot from sealing all the way. Or perhaps the pressure setting was low instead of high.
B. says
Had the exact experience. I hope the oven trick works. Followed recipe exactly
Ramona Cruz-Peters says
Sorry to hear you had the same issue. How long did your natural release take? Mine takes about 30 minutes, so I’m wondering if other pots release a lot quicker it may not allow the cake to continue steam cooking as the pressure releases.
Janet Chisholm says
Same here, but I think I know what went wrong. Is the instruction to reduce the pressure to low only applicable if using a stove top pressure cooker?
Ramona Cruz-Peters says
Hi Janet. The pressure is to stay at high the whole cooking time. The instruction that says “then reduce the heat to low…” is related to the burner heat only if using a stovetop pressure cooker (as this recipe is written to use either the electric/Instant Pot type of pressure cooker OR the manual/stovetop type). Sorry for the confusion!
Amanda says
I also had the same problem of raw in the middle. I did pressure cook high 35 minutes and npr for 35 minutes. Next time I will cook 45 minutes on high. Flavor of the cake is good.
Ramona Cruz-Peters says
I am sorry to hear that! It’s not happened to me personally so I am not sure how to guide you on the timing.
Ashley G says
I made this recipe and it turned out perfect in my instant pot using the 35mins + 30mins natural release. My husband and two littles went crazy for this cake 💛 Maybe others are forgetting to do natural release for 30 minutes? If you vent the instant pot manually when the time ends that would result in an undercooked cake. Thank you for sharing this one!!
Ramona Cruz-Peters says
I’m so glad to hear your family loved it! Thanks for sharing how the timing turned out for you.
Cheryl says
Is it ok to add some poppy seeds to this recipe? Will it affect the cook time or texture?
Ramona Cruz-Peters says
This sounds like a delicious addition! I’ve not tried it myself, so I would love to know how it turns out for you. I don’t think you will need to alter cooking time at all, and I think it will add nicely to the texture. Can’t wait to hear how it turns out!
Margie Wheeler says
Can this be halved in a 3 c bundt pan and how would one adjust the timing and pressure? Thank you – looks divine!
Ramona Cruz-Peters says
Hi Margie! Yes, you should be able to halve the recipe to use a 3 cup bundt pan. While I have not tested it myself, most Instant Pot cake recipes I see for the 3 cup bundt size call for 25 minutes at high/normal pressure with a quick release (while this recipe is 35 with a natural release). I might try 25 minutes then do a full natural release as well, as I don’t think the full natural release would cause any harm, and it might allow buffer in the cook time and ensure you don’t need to bring it back to pressure in case it’s not done after 25 minutes.
Diane says
LOVE IT! I was a bit nervous about trying this as people seem to have an issue with it not being done. First my dough didn’t seem as thick as yours, I followed it precisely. I also put it in for 40 min, pulled it out and it’s perfect! Slid out of the pan and the glaze it also perfect. I will be baking this all the time. Thank you so much! How do I save this recipe?
Ramona Cruz-Peters says
Thank you so much for sharing your positive feedback! I am so glad you like it! Not sure if you’re a Pinterest user, but my favorite way to save recipes is on Pinterest. You can save the primary pin for this recipe by clicking here: https://www.pinterest.com/pin/147563325279332412/
Denise says
Ok, two questions-
To clarify, if I use the bakeware sling (which I have) do I still need to use it with the metal trivet that came with the Instant Pot? I assume the sling by itself will be fine, but I just want to make sure, don’t want to melt it accidentally :).
Also – do you have any of the paper towel stuck on the cake once it’s baked? Would think the rising would run into the towel at some point…just a thought.
Many thanks for the great recipes!
Ramona Cruz-Peters says
Hi Denise! You don’t need to use the metal trivet with the bakeware sling (the sling also acts as a trivet). Yes, you are right to guess that the bundt does rise enough to touch the paper towel. Luckily it is such a moist environment (which is why I add the paper towel to catch some of that moisture) that the paper towel can easily peel off the top. You may see marks from the paper towel on the cake though, but I personally don’t mind that since you flip it over to serve it.
Vasanti Balan says
Amazing recipe! Followed it to the T and the cake turned out awesome. Everyone, including kids, LOVED it.
Thanks so much for sharing it 💗
Ramona Cruz-Peters says
Thanks so much for letting me know! That makes me so happy to hear 🙂
Zoe says
Can I use regular whole milk plain yogurt rather than greek yogurt?
Ramona Cruz-Peters says
Yes you can. The flavor might change ever so slightly, but the recipe should still work.
Denise says
Great recipe! Got raves reviews, and an appeal for a second round. Question though – with leftovers (assuming there are any) – where can this keep? In the fridge? Covered, on the countertop? Thoughts?
Ramona Cruz-Peters says
I’m so happy to hear that it got rave reviews from your crew! Personally I keep it on the countertop covered for a few days. I’ve never had an issue doing it that way.
Kimberly DiMiceli says
Absolutely loved this cake! It was not fully cooked in the middle so I had to cut that part off. We are high altitude so I wonder if that was part of the problem. How many more minutes would you suggest cooking?
Ramona Cruz-Peters says
I’m so glad to hear you loved it! The altitude could definitely play a factor. I would recommend at least 5 more minutes, and make sure to let the pressure release all the way naturally.
Marilyn G. says
I made the lemon bundt cake tonight. It turned out perfect. It’s dense like a pound cake, but very moist. Husband loves it. I’m glad someone else asked about the thickness of the batter, otherwise I’d been concerned. The paper towel worked great, keeping moisture at bay, and i concur, it peeled right off. One thing i did change. I used whole milk instead of half and half for the glaze. It was fine. Thanks for sharing this recipe. It’s a keeper.
Ramona Cruz-Peters says
I’m so glad you and your husband enjoyed it! Thanks for sharing about the whole milk working for the glaze as well.
MominPA says
Can I use nonfat Greek yogurt?
Ramona Cruz-Peters says
Yes, that’s what I use!
MominPA says
Just made it. Super easy! don’t have a bundt pan so I used a small cup in the middle of an 8″ round baking pan. Worked perfectly! It’s cooling now. I’m going to skip the glaze and serve with strawberries and cream for Easter dessert. Can’t wait!
Ramona Cruz-Peters says
I bet it would be delicious with strawberries and cream! Enjoy, and Happy Easter!
Jane Hodge says
Can you make a Bundt Christmas cake that way.
Ramona Cruz-Peters says
Hi Jane! I’ve tried about 5 different Bundt cakes this way, so I would assume so. I would use these same cooking times and make sure to reduce the recipe if needed to fit in the smaller Bundt pan. Also be sure to follow the tips in the article for using unsweetened Greek yogurt, and feel free to peruse my other Instant Pot Bundt cake recipes so you can get an idea of how to modify your Christmas Bundt for the Instant Pot. Let me know if you have any questions, and I’d love to know how it turns out for you!
Susan says
Have you ever used sour cream instead of the yogurt? Thank you!
Ramona Cruz-Peters says
I haven’t personally, but I think it should work as a 1:1 swap. Let me know how it goes if you try it!
Donna G. says
Made this today and it came out great! I sifted the flour, then spooned it into the cup which made the cake less dense than my usual “scooping” method. I used monk fruit to cut the sugar for my husband who’s diabetic and it worked fine. 35 minutes, 30 minute release worked well at my 6200 ft. altitude. Thanks so much for this wonderful recipe!
Ramona Cruz-Peters says
I’m so glad you liked it, and appreciate you sharing how the recipe worked with monk fruit! Thank you!