Today’s my husband’s birthday and since he’s a HUGE fan of lemon cookies, I wanted to make a Lemon Bundt Cake for him this year. I found this recipe to make it in my Instant Pot, because this way I can make a smaller version (perfect for two), plus it’s honestly easier than baking with an oven! Plus, there are tons of cute and useful accessories for the Instant Pot, which turn it into a bigger, better kitchen gadget!
Here are some of the gadgets I used to make it happen:
Once you have these tools, it makes baking in the Instant Pot a breeze! Just check out my video on YouTube to see how easy it was.
Instant Pot Lemon Bundt Cake Recipe
- 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
- 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 (or milk)
- 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 (or drop in with silicon sleeve)
- 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. 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, 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 (I used Almond Milk), 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.
Recipe by Fab Everyday