1. 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 ½ cup water and ½ cup orange juice). Add lemon zest to batter and mix.

2. Grease a nonstick 7 inch bundt pan then pour the batter into the pan until it’s ¾ full. *You may have some left over, just set it aside* Cover loosely with aluminum foil.

3. Add 1 ½ cups of water to the instant pot. Place the bundt pan on a removable instant pot rack, then place carefully inside the Instant Pot. 

4. Set the instant pot on manual/high for 35 minutes. 

5. Once the timer is up, quick release (turn knob to side) 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 a stand or serving dish. Let cool for at least 30 minutes or place in fridge to cool.

For frosting:

1. Using a medium size bowl, add powdered sugar, lemon juice, melted butter, and lemon zest. Mix with a whisk or fork to combine. If the frosting seems to thin, add additional powdered sugar to thicken.

2. Drizzle the frosting over the top! Serve and enjoy! Keep cake in the fridge.