Instant Pot Lemon Cake (shortcut recipe)

This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!

If you haven’t tried making cake in the Instant Pot yet, you are missing out! It is quick, easy, and makes the most incredibly moist cakes! I’ve shared a Chocolate Peanut Butter Cheesecake as well as a Carrot Cake and they are both amazing recipes! When it started warming up outside, I knew spring was the perfect time to try this Instant Pot Lemon Cake!

I used a shortcut for this cake by using boxed cake mix, but you don’t have to if you want to make it homemade. If you have a good recipe for lemon cake, use that recipe and then make it in the instant pot- makes things MUCH easier!

How to make Instant Pot Lemon Cake:

**Scroll down for full printable ingredient list and directions**

• Get all the ingredients together and prepare the box lemon cake mix as directed EXCEPT, substitute HALF the amount of water for orange juice (for example, if it calls for 1 cup water, use 1/2 cup water and 1/2 cup orange juice). I like to add some lemon zest to the cake mix to bring up the flavor. 
• Grease a nonstick 7 inch bundt pan then pour the batter into the pan until it’s 3/4 full. You may have some left over, just set it aside. You don’t want to overfill the bundt pan. Cover loosely with aluminum foil.
• Add 1 1/2 cups of water to the instant pot. Place the bundt pan on a removable instant pot rack, then place carefully inside the Instant Pot. 

• Set the instant pot on manual/high for 35 minutes. 
• While the cake is cooking, make the frosting.
  • Add 2 cups powdered sugar to a bowl along with 5 tsp lemon juice, 1/2 TBS melted butter, and some lemon zest. 
• Once the timer is up for the cake, quick release the rest of the pressure. Open the instant pot and using potholders carefully put out the rack with bundt pan on top. Carefully remove the aluminum foil from the top (there may be some water on top, careful not to spill on the cake).

• Carefully flip the bundt pan over to remove the cake. It should pop out easily. Place on cake stand.

• Allow the cake to cool for about 30 minutes (can also set in the fridge). Once the cake is cooled, drizzle the frosting over the top! Serve and enjoy! Keep cake in the fridge.

Tips for making Lemon Cake:

• Use your favorite box cake brand that has lemon cake. Use 1/2 cup orange juice in place of the full amount of water. 
• Do NOT overfill the nonstick 7 inch bundt pan or you will have a major mess on your hands.
• Use a removable steam rack inside your Instant Pot. A removable steam rack has handles that allows you to pull the pan out on the rack, making it super easy to remove. I like this silicone removable steam rack. 
• I have a 6qt. Instant Pot that I use, but you could also use the 8qt. Instant pot. I suggest the 8 quart instant pot if you have a bigger family.

Want more Instant Pot recipes? These are my favorite:

• Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
• Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!
• Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
• Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
• Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
• Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!

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