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+ servings
A close up of a bundt cake on a plate
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5 from 1 vote

Instant Pot Lemon Bundt Cake

Instant Pot Lemon bundt Cake makes a lovely Easter dessert or just an everyday “coffee cake”.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 125kcal



  • 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!


The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.


Calories: 125kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 36mg | Fiber: 1g | Sugar: 23g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg