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.
Servings: 6
Calories: 463kcal
Equipment
- 1 8inch bundt pan
- 1 disposable piping bag
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
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
Calories: 463kcal | Carbohydrates: 75g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 806mg | Potassium: 134mg | Fiber: 1g | Sugar: 40g | Vitamin A: 445IU | Calcium: 240mg | Iron: 2mg