Easy Instant Pot Lemon Cake: Your New Favorite Moist & Tangy Dessert
Prepare to be enchanted by the simplest yet most spectacular dessert you can make in your pressure cooker: the Instant Pot Lemon Cake. This isn’t just any lemon cake; it’s a culinary masterpiece that combines the convenience of modern cooking with the timeless appeal of a classic citrus delight. Imagine a cake that’s wonderfully dense yet incredibly moist, generously swirled with vibrant, tangy-sweet lemon curd, and bursting with an invigorating citrus flavor. And the best part? It all comes together in approximately 40 minutes, thanks to the magic of the Instant Pot.
Why This Instant Pot Lemon Cake Recipe is a Must-Try
This isn’t your average, dry lemon cake. Our Instant Pot Lemon Cake truly stands out, offering a uniquely delightful texture and flavor profile. It’s incredibly moist, almost like a steamed pudding, with a density akin to a classic pound cake, yet it retains a lovely, slightly airy quality that keeps it from being too heavy. The secret to its unparalleled moistness lies in the pressure cooking method, which locks in steam and ensures a consistently tender crumb every single time.
But what truly elevates this dessert is the addition of our luscious homemade Instant Pot lemon curd. Imagine a perfectly baked cake, still warm, with pockets of bright, tangy, and sweet lemon curd swirled throughout. It’s a match made in heaven! The entire process, from mixing the batter to the final cooking, is contained within your pressure cooker, making it not only convenient but also incredibly efficient. The result is a refreshing, vibrant cake bursting with bright citrus notes that will make you swoon and have everyone asking for the recipe.
Essential Ingredients for Your Zesty Lemon Cake
Crafting this delightful Instant Pot Lemon Cake requires a simple list of ingredients, most of which you likely already have in your pantry. The quality of your ingredients, especially the lemons, will significantly impact the final flavor. For your convenience, you’ll find all precise measurements, a full ingredient list, and detailed instructions in the printable recipe card located towards the end of this post. But first, let’s dive into some key components and helpful tips for selecting the best ones.
Ingredient Spotlight & Smart Substitutions
To ensure your Instant Pot Lemon Cake is nothing short of perfect, paying attention to a few ingredient details can make all the difference:
- CAKE Base: This recipe calls for standard baking ingredients like all-purpose flour, baking powder, salt, sugar, eggs, butter, vanilla extract, and milk.
- Fresh Lemon Juice and Zest: This is non-negotiable for that bright, authentic lemon flavor. Always opt for fresh lemon juice over bottled varieties, which can taste artificial and lack the vibrant punch needed for this cake. Since lemons vary greatly in size and juice yield, we recommend having 2-3 medium-sized lemons on hand. One lemon typically yields about 2-3 tablespoons of juice and a good amount of zest. You’ll need both for maximum impact!
- Lemon Curd: The star of the swirl! You have two excellent options here:
- Homemade: For the ultimate fresh and intense lemon flavor, we highly recommend making your own Instant Pot lemon curd. It’s surprisingly easy and complements this cake perfectly.
- Store-Bought: If you’re short on time, a good quality store-bought lemon curd works wonderfully too. Just ensure it’s a brand you enjoy.
- Eggs: Crucially, make sure your eggs are at room temperature before you begin mixing. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a finer-textured cake. If you forget to take them out ahead of time, simply place them in a bowl of warm water for 5-10 minutes.
- Butter: We use unsalted melted butter. If you only have salted butter, you can use it, but reduce the added salt in the recipe slightly.
- Milk: Any dairy milk will work here. For a slightly richer cake, whole milk is a great choice.
Baking Bliss: How to Master Instant Pot Lemon Cake
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredible cake. For a concise, printable version of this recipe, complete with precise measurements and instructions, you can easily Jump to Recipe at the bottom of this post.
Preparation is Key
- Begin by preparing your cake pan. Generously spray a 7-inch springform cake pan with cooking spray, ensuring all surfaces are lightly coated to prevent sticking. Set it aside for later.
Mixing the Dry Ingredients
- In a medium-sized mixing bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, and kosher salt. Sifting them together isn’t strictly necessary but ensures a lump-free mixture and an even distribution of leavening agents. Set this bowl aside.
Combining the Wet Ingredients
- In a separate, larger bowl, crack your room temperature eggs and add the granulated sugar. Beat these together until they are well blended and slightly pale, creating a creamy base. Then, stir in the vanilla extract and the cooled melted butter until everything is thoroughly incorporated. This forms the rich, flavorful foundation of your cake batter.
Bringing it All Together
- Now, it’s time to gently combine the dry and wet mixtures. Gradually add the prepared dry flour mixture into the wet egg mixture, mixing slowly until just combined. Be careful not to overmix at this stage; overmixing can lead to a tough cake. A few small lumps are perfectly fine.
- Next, carefully stir in the milk, followed by the fresh lemon zest and lemon juice. Continue to mix only until all ingredients are just combined. Again, avoid overmixing to maintain the cake’s tender texture.
Adding the Signature Lemon Swirl
- Pour the beautifully fragrant batter into your greased springform pan. Now for the fun part: take dollops of your prepared lemon curd and strategically drop them across the top of the cake batter. Once the curd is distributed, use a knife or a toothpick to gently swirl the curd into the batter, creating elegant patterns. Don’t overdo the swirling; you want distinct pockets of curd for maximum flavor and visual appeal.
Pressure Cooking to Perfection
- Carefully lower the springform pan into the bottom of your 6 qt Instant Pot, making sure it sits on the trivet (which usually comes with the Instant Pot). Close the lid securely and turn the steam release valve to the “sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure and set the cooking time for 30 minutes. Once the cooking cycle is complete, allow the steam to release naturally (NPR). This natural release is crucial for ensuring the cake remains moist and doesn’t crack from a sudden change in pressure.
Cooling and Serving Your Masterpiece
- After the steam has fully released and the float valve (pin indicator) has dropped, it’s safe to open the lid. Carefully use the trivet handles to lift the cake pan out of the Instant Pot. Place the cake on a wire rack and allow it to cool completely in the springform pan. This cooling process is vital for the cake to set properly and prevent it from falling apart when removed. Once cooled, gently release the sides of the springform pan. Slice your beautiful lemon cake and serve with an extra dollop of homemade lemon curd or a cloud of freshly whipped cream. Enjoy every single tangy, sweet bite!
Frequently Asked Questions & Expert Tips for Instant Pot Baking
Even experienced bakers sometimes have questions, especially when venturing into pressure cooker desserts. Here are some common queries and expert tips to ensure your Instant Pot Lemon Cake turns out perfectly every time.
To maintain its incredible moistness and flavor, store the lemon cake in an airtight container at room temperature. It will stay wonderfully fresh for up to 2 days. If you wish to extend its shelf life, you can refrigerate it for up to 5 days, but allow it to come to room temperature before serving for the best texture. For longer storage, slices can be individually wrapped and frozen for up to 2-3 months.
Absolutely! You can certainly use a 6-inch or 7-inch bundt cake pan as an alternative to a springform pan. Follow all the instructions as normal, ensuring the bundt pan fits comfortably inside your Instant Pot with the lid closed. When it’s time to remove the cake, make sure it’s completely cooled before attempting to invert it.
Cracking on top of cakes, especially in pressure cookers, often occurs if the cake cools too quickly or if the batter was slightly overmixed. Ensure you allow for a full natural pressure release (NPR) as specified in the recipe. This slow release of pressure helps the cake cool gradually and maintain its structure. Also, avoid opening the lid too early.
Yes, you can! For a milder lemon flavor, reduce the lemon zest by half. For an extra boost of lemon, you can add an additional teaspoon of zest, keeping in mind that the curd already provides significant tang. Always use fresh zest for the purest flavor.
This recipe is designed for a 6-quart or larger Instant Pot. A 7-inch springform pan fits perfectly within these models. If you have a smaller Instant Pot, you might need to adjust the pan size accordingly, or check if your particular pan size will fit.
While this recipe has not been tested with gluten-free flour, many readers have success substituting all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Results may vary slightly in texture, but it’s worth a try! Always ensure your lemon curd is also gluten-free.
In most Instant Pot cake recipes, covering the pan with foil is recommended to prevent condensation from dripping onto the cake and making it soggy. While the original recipe doesn’t explicitly state it, it’s a good practice to loosely cover your springform pan with aluminum foil before lowering it into the Instant Pot, especially if you’re concerned about moisture control.
Perfect Pairings & Serving Inspirations
This versatile Instant Pot Lemon Cake transcends traditional dessert boundaries. Its light, refreshing nature makes it suitable for almost any occasion. Here are some serving suggestions to elevate your experience:
- Breakfast or Brunch Treat: Believe it or not, this lemon loaf cake pairs beautifully with a steaming cup of coffee or a fresh herbal tea. It’s a fantastic way to brighten your morning!
- Classic Dessert: For a simple yet elegant dessert after dinner, a slice of this cake is perfect on its own.
- Elevated Experience: To truly indulge, serve each slice with an extra dollop of fresh whipped cream. The creamy texture perfectly complements the cake’s density and tang. For an ultimate lemon lover’s dream, add another spoonful of warm or chilled lemon curd on top.
- Seasonal Garnishes: In spring and summer, consider garnishing with fresh berries like raspberries or blueberries, which add a lovely color contrast and an extra layer of fruity sweetness. A sprinkle of powdered sugar is also a simple, beautiful touch.
- Lemon Glaze: For an extra layer of sweetness and lemon flavor, you could drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled cake.
Explore More Zesty Lemon Delights
If you’re a fan of the bright, invigorating flavor of lemon, you’re in for a treat! We have a whole collection of recipes that celebrate this wonderful citrus fruit. After you’ve mastered this Instant Pot Lemon Cake, be sure to explore these other fantastic lemon-infused creations:
- Lemon Bars
- Classic Lemon Cake
- Lemon Icebox Cake
- Lemon Curd Poke Cake
- Lemon Streusel Squares
- Lemon Meringue Pie Bars
- Instant Pot Lemon Curd Cheesecake
- Lemon Baked Donuts
- Lemon Cake Mix Cookies
I absolutely adore sharing my passion for baking and cooking with all of you! To make sure you never miss out on a delicious new recipe, I offer a convenient newsletter delivered straight to your inbox every time a new post goes live. Simply subscribe here and start receiving your free daily recipes! Join our culinary community and let’s create something delicious together.
Instant Pot Lemon Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ⅛ tsp kosher salt
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup milk
- 2 Tbsp lemon juice
- 2 tsp lemon zest
- ½ cup lemon curd
Things You’ll Need
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7 inch springform pan
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6 qt Instant pot
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Mixing bowls
Before You Begin
- Springform pans are recommended for easy release of the cake. Use a butter knife run under warm water to pull around the edges of the cake if you’re having trouble releasing from the pan.
- A 7 inch springform pan will fit inside a 6 qt and above instant pot.
- As all lemons vary in size, it’s best to grab an extra lemon or two when you’re looking to extract the juices. 1 lemon should produce around 2-3 Tbsp of juice, so I would recommend grabbing 2-3 lemons to be safe.
Instructions
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Spray your springform cake pan with cooking spray and set aside.
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In a medium bowl, mix together the flour, salt and baking powder.
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In a separate bowl, combine the eggs and sugar until well blended, and then stir in the vanilla extract and melted butter.
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Gradually add the dry flour mixture into the wet egg mixture until well mixed.
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Stir the milk into the batter, followed by the lemon zest and lemon juice until just combined. Be careful not to overmix.
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Pour the batter into the greased springform pan. Drop dollops of lemon curd across the top of the cake batter, and use a knife or toothpick to swirl the curd.
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Lower the pan into the bottom of the Instant Pot with the trivet and close the lid. Turn the steam valve to the sealing position and select manual high pressure for 30 minutes. Allow the steam to naturally release once finished cooking.
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After the steam has released and the pin indicator has dropped, remove the lid. Carefully pull the trivet out of the pot and allow the cake to fully cool before removing from the springform pan. Slice and serve with a dollop of lemon curd or whipped cream, enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.