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 tbsp of flax meal whisked with 9 tbsp 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.