Instant Pot Lemon Pound Cake Recipe
If you’re searching for a delightful dessert that combines ease and flavor, look no further than this Instant Pot Lemon Pound Cake Recipe. The moment you take a bite, the zesty lemon flavor dances on your palate, perfectly balanced with the moist and rich texture of the cake. With the Instant Pot, you can achieve that bakery-quality pound cake right in your kitchen, all without the fuss of traditional baking methods. Perfect for gatherings or a cozy afternoon treat, this cake is bound to become a family favorite.
Why This Recipe is a Keeper
This Instant Pot Lemon Pound Cake Recipe is a keeper for several reasons. First, the Instant Pot ensures even cooking, resulting in a perfectly moist cake every time. Secondly, the combination of fresh lemon juice and zest adds a refreshing brightness that elevates the traditional pound cake to a whole new level. Lastly, the simplicity of the ingredients makes it accessible for any home baker, whether you’re a novice or a seasoned pro.
What You’ll Gather
- 1 cup unsalted butter at room temperature
- 2 cups white granulated sugar
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon lemon zest
Gear Up: What to Grab
- Instant Pot: The star of the show, ensuring a perfectly baked cake.
- Mixing bowls: For easy mixing of your ingredients.
- Measuring cups and spoons: Accurate measurements are key to success.
- Spatula: For folding in your ingredients smoothly.
- Bundt pan: A classic choice for pound cakes, make sure it fits in your Instant Pot!
- Whisk: For mixing the batter to perfection.
Build Instant Pot Lemon Pound Cake Recipe Step by Step
Step 1: Prepare Your Ingredients
Gather all your ingredients and ensure your butter and eggs are at room temperature. This helps create a smooth batter and ensures even mixing.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Step 3: Add Eggs and Flavor
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon juice, and lemon zest until combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents.
Step 5: Mix It All Together
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
Step 6: Prepare the Bundt Pan
Grease your bundt pan well with butter or cooking spray. This is crucial for ensuring your cake releases easily after baking.
Step 7: Pour the Batter and Set Up the Instant Pot
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Add 1 cup of water to the Instant Pot’s inner pot and place the trivet at the bottom. Carefully lower the bundt pan onto the trivet.
Step 8: Cook in the Instant Pot
Seal the Instant Pot lid and set it to cook on high pressure for 60 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before performing a quick release for any remaining pressure.
Step 9: Cool and Serve
Carefully remove the bundt pan from the Instant Pot and let the cake cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely. Dust with powdered sugar or drizzle with a lemon glaze if desired before serving.
Make It Your Way
- Add Berries: Fold in fresh blueberries or raspberries for a fruity twist.
- Glaze It: Drizzle a lemon glaze over the cooled cake for extra sweetness.
- Try Different Citrus: Substitute lime or orange juice and zest for a different flavor profile.
- Nutty Addition: Add chopped walnuts or almonds for a crunchy texture.
Insider Tips
- Ensure all ingredients are at room temperature for the best mixing results.
- Don’t skip the natural release; it helps the cake finish cooking and prevents it from collapsing.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a more intense lemon flavor, increase the lemon juice and zest slightly, adjusting the sugar as needed.
Save It for Later
If you find yourself with leftovers, which is rare, you can save this delicious cake by wrapping it tightly in plastic wrap and storing it in the refrigerator. For longer storage, consider slicing the cake and freezing it. Just make sure to place parchment paper between slices before wrapping to prevent sticking. When you’re ready to enjoy it, simply thaw at room temperature or pop it in the microwave for a quick warm-up.
Instant Pot Lemon Pound Cake Recipe Q&A
Can I use a different type of flour?
Yes, you can experiment with cake flour for a lighter texture, but the all-purpose flour is recommended for the best results.
What if I don’t have buttermilk?
You can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using.
Can I make this recipe without an Instant Pot?
Absolutely! You can bake this cake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, it needs more time.
Before You Go
This Instant Pot Lemon Pound Cake Recipe is not just a dessert; it’s a celebration of flavors and textures that can brighten any day. Whether you bake it for a special occasion or just because, your friends and family will be asking for seconds. The ease of making it in the Instant Pot means you can enjoy a homemade cake without the stress. So, gather your ingredients, fire up your Instant Pot, and prepare to indulge in a slice of lemony heaven that’s sure to impress. Happy baking!
Instant Pot Lemon Pound Cake Recipe
Ingredients
Equipment
Method
- Gather all your ingredients and ensure your butter and eggs are at room temperature.
- In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Grease your bundt pan well with butter or cooking spray.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Add 1 cup of water to the Instant Pot and place the trivet at the bottom. Carefully lower the bundt pan onto the trivet.
- Seal the Instant Pot lid and set it to cook on high pressure for 60 minutes. After cooking, allow for a natural release for about 10 minutes before performing a quick release.
- Carefully remove the bundt pan from the Instant Pot and let the cake cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- Don’t skip the natural release; it helps the cake finish cooking and prevents it from collapsing.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
