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Homemade Instant Pot Lemon Pound Cake Recipe photo

Instant Pot Lemon Pound Cake Recipe

This Instant Pot Lemon Pound Cake is a must-try! Bursting with zesty lemon flavor and super moist, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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

Equipment

  • Instant Pot
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Bundt pan
  • Whisk

Method
 

Instructions
  1. Gather all your ingredients and ensure your butter and eggs are at room temperature.
  2. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  6. Grease your bundt pan well with butter or cooking spray.
  7. 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.
  8. 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.
  9. 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.