5.0 from 3 votes
Instant Pot Lemon Cake
When it comes to cake, there is nothing better than a moist cake. This is the best Instant Pot Lemon Bundt Cake recipe you could ask for. It is tangy and sweet and the Instant Pot lets the cake stay moist and delicious. Topped with cream cheese frosting, this is a must-try cake.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 463 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 box lemon cake mix
- eggs
- oil
- water
Cream cheese frosting
- 8 oz cream cheese softened
- ¼ C unsalted butter softened
- 2 ½ powder sugar
Instructions
- Follow the directions on the back of the box to make the cake batter
- Spray the bundt pan with baking spray
- Pour the batter about 3/4 way full
- Cover with foil
- Add 1 1/2 C water into the pot
- Place a trivet into the pot and place the bundt pan inside
- Place on manual high pressure for 35 minutes
- Once the beeper beeps, do a quick pressure release
- Carefully remove the bundt pan from the instant pot and allow to cool completely
- Remove from the bundt pan and onto a serving plate
Cup of Yum
Cream cheese frosting
- Using a standing mixer, beat together the butter and cream cheese until smooth and creamy
- Gradually beat in the powdered sugar and vanilla until combined
- Scoop into the piping bag and cut the tip off
- Pipe the frosting onto the bundt pan
- Cut and serve !
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
75g
(25%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
41mg
(14%)
Sodium
806mg
(34%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
445IU
(9%)
Calcium
240mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 806mg | 34% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 445IU | 9% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.