Very few things are as comforting as a hot cup of coffee or tea paired with a sweet pastry like Cake. Today I am going to share the simple way of preparing Lemon Bundt Cake with the Instant Pot “Duo”. It is so simple that you don’t even need an oven to prepare it.
Can you believe it?! Cake without an oven! That’s possible only with the Instant Pot. I was able to prepare the Bundt Cake in less than 50 minutes from start to finish.
Now that we are all locked at the home, this recipe was the perfect one to devour while we spent time playing monopoly and solving jigsaw puzzles.
I also prepared simple glazing to top off the bundt cake. Since I was going with the lemon flavor, my glazing was along the same lines too.
I am excited to share all of this with you and can’t wait until you try them too. I am sure you and your family will like it! If you love lemon cake and you want to try baking in an instant pot I’d say, start from here.
“Baking” a cake in the Instant Pot means you don’t have to keep an eye on it or worry about it getting too dry. You just set it and forget it! Your cake will be ready in the time it takes to complete one episode of your favorite sitcom or within one yoga session. Snack & Coffee time is never more than an hour away 🙂
Why Lemon Flavor?
Lemon Cakes are perfect for any time of year, but I think it’s especially suited for springtime. It would also make a lovely Easter dessert or just an everyday “coffee cake”.
As much as we miss the outdoors nowadays, the lemon aroma gets me closest to nature and it is one aroma that reminds me of spring freshness.
I also prepared the glaze with lemon zest and lemon juice. Fresh lemon gives it an authentic flavor, and the glaze brings the cake to the next level of deliciousness
Store-Bought Cake Mix
I decided to keep things simple by just buying a lemon cake mix instead of preparing it from scratch. This way, you can keep the list of ingredients simple enough to remember and you can prepare this without raiding your pantry.
Although the cake mix was store-bought, I made one big variation. The box calls for three eggs and I replaced that with my usual egg substitute: Flax meal whisked in warm water. That keeps the cake vegan like me and my family prefers.
The pan size
The procedure is so simple that you could have your kids do most of the work with the exception of operating the Instant Pot. With the kids around the house at all times, I put them to work on this simple recipe.
Apart from the Instant pot, you will also need the trivet that lets you use the bundt pan inside the inner pot and a bundt cake pan if you do not have one.
I bought a 6 cup bundt pan to use for this recipe. This fits perfectly in a 6 quart instant pot. I have included links to buy it online if you do not have it.
How to make this
First, use a cooking spray or brush to grease a 6-cup bundt pan that fits in your Instant Pot. My little one helped me by doing this step 🙂
Next, pour 1 ½ cups of water into the inner pot of your Instant Pot and put the trivet in place.
Now, prepare the cake batter according to the instructions on the back of your cake mix. I beat the cake mix along with oil, water, and flax eggs.
To prepare the flax eggs, I whisked 3 tbsps of flax meal in 9 tbsps of warm water.
Pour the batter into the greased bundt pan and cover the bundt pan tightly with foil and lower the pan onto the trivet.
Press the cake button ( or Cook at high pressure for 40 minutes). When the time expires, press the cancel button and let the pressure out with a quick release.
Open the foil and let the cake cool down before inverting it onto a plate. This cake turns out so yummy and moist that you wouldn’t believe you didn’t have to use an oven!
How to prepare lemon glaze?
My little one helped me to do lemon glaze as well. In a small bowl, mix the powdered sugar and lemon juice, lemon zest, in a cup, and mix until the sugar has completely dissolved and a smooth glaze has formed.
Add more sugar if it appears too thin. You need a thick consistency to drizzle or brush over the cake surface.
Now pour the glaze on top of the cooled cake. Serve and enjoy!
Check the recipe box below for the ingredients list and a detailed printed version of the recipe.
Here are my few Instant pot dessert recipes
- Instant Pot Burfi
- Instant pot Butternut squash halwa
- Tapioca pearl Pudding
- Vermicelli kheer
- Easy vegan honey cake
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Instant Pot Lemon Bundt Cake
- 1 box super moist Lemon cake mix - prepared according to a box
- 1 cup powdered sugar
- 3 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 tablespoon Flax meal
- Pour 1 ½ cups of water into the insert pot of your Instant Pot and put the trivet in place.
- Next, prepare the cake batter according to the instructions on the back of your cake mix: Beat the Cake mix, oil, water and flax egg (The box mentions 3 eggs, So I am using 3 tablespoon of flax meal whisked with 9 tablespoon of warm water).
- Pour the batter into the greased bundt pan.
- Cover the bundt pan tightly with foil and lower the pan onto the trivet.
- Press the ‘cake’ button (or Cook at high pressure for 40 minutes). When the timer expires, press cancels and do a quick pressure release.
- Remove the cake, and open the foil, let it cool before inverting it onto a plate.
- In a small bowl, whisk together lemon juice, lemon zest, and powdered sugar until the sugar is dissolved.
- Drizzle or brush the lemon glazing over the top of the cake.
- Instant Pot Lemon Bundt Cake is ready! Pair it with hot coffee or chai and enjoy it!
Check above for step-by-step pictures (most of my recipes include pictures)
YOUR OWN NOTES
Nutritional information is an estimation only.
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