Instant Pot Lemon Cake Recipe

Imagine the delightful aromas of a lemon orchard wafting through your kitchen, filling the air with a refreshing zestiness that excites the senses. Our Instant Pot Lemon Cake Recipe brings this sunny essence into your home, creating more than just a dessert—it’s a moment of joy shared with loved ones. The Instant Pot method makes this cake not only incredibly moist but also a quick and fuss-free treat that busy families can whip up on any given day. This recipe is perfect for weekend gatherings, bringing extended family together for a slice of sunshine, or uplifting a quiet afternoon with its vibrant flavor and cheerful appearance.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6-8

Skill Level: Easy

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, beat the sugar and melted butter until well combined. Add the eggs one at a time, beating after each addition.
3. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined to maintain the light and fluffy texture.
5. Grease a 7-inch cake pan and pour the batter into the prepared pan.
6. Cover the pan tightly with aluminum foil to prevent condensation from affecting the cake.
7. Pour 1 cup of water into the Instant Pot and set the trivet at the bottom. Place the cake pan on the trivet.
8. Seal the lid and set the Instant Pot to ‘Manual’ mode for 35 minutes.
9. Allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure and opening the lid.
10. Remove the cake from the Instant Pot, uncover it, and let it cool on a wire rack before transferring it to a serving plate.

Helpful Tips:

• For an extra burst of citrus, top the cake with a lemon glaze. Simply mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth and drizzle over the cooled cake.
• If you prefer a dairy-free version, substitute the milk with almond or soy milk and use dairy-free butter alternatives.

Storage Instructions:

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze the cake for up to a month—just thaw it overnight in the refrigerator.

Ingredient Substitutions:

If you don’t have fresh lemons, bottled lemon juice works as a substitute. However, fresh lemon zest is recommended for the best flavor.

Pairings:

• This lemon cake pairs beautifully with a cup of Earl Grey tea or a refreshing glass of iced tea.
• Complement the tangy flavor with a scoop of vanilla ice cream or a dollop of whipped cream.

There’s nothing like the joy of creating something beautiful and delicious right in your kitchen. At Zynahz, we believe every recipe is an opportunity to bond with family, make lasting memories, and inspire a world of creativity. We hope this Instant Pot Lemon Cake lights up your gatherings with its vibrant flavor and easy preparation. Don’t forget to share your delightful results with us and pass this recipe along to friends and family. Explore more on Zynahz, follow us on social media, and sign up for our newsletter to keep the kitchen adventures alive.