Instant Pot Lemon Cake Recipe: Moist Citrus Dessert

When it comes to cake, few things beat a moist, tender crumb. This Instant Pot Lemon Cake—made in a small Bundt pan and finished with cream cheese frosting—delivers bright lemon flavor, gentle sweetness, and a reliably moist texture thanks to pressure steaming in the Instant Pot. The finished cake is tangy, soft, and perfect for celebrations or an everyday dessert.

If you enjoy this Instant Pot Lemon Bundt Cake, consider trying other Instant Pot cake variations such as Instant Pot Mango Cake or Instant Pot Orange Cake for more fruit-forward options.

Best Instant Pot Lemon Cake Recipe

This recipe combines the convenience of a boxed lemon cake mix with simple pantry additions and a classic cream cheese frosting to create a cake that’s easy to prepare but impressive in flavor. The Instant Pot keeps the cake exceptionally moist because the steam environment prevents drying while still producing a fully baked interior. The lemon notes cut through the richness of the frosting, creating a balanced, fresh-tasting dessert.

Do I Need a Lemon Bundt Cake Glaze?

The recipe uses a smooth cream cheese frosting that complements the lemon flavor with a creamy tang. If you prefer a lighter finish, you can thin the frosting with a little milk to make a pourable glaze, or make a simple glaze by whisking powdered sugar with fresh lemon juice until it reaches the consistency you like.

What Size Instant Pot Cake Pan Do I Need with This Recipe?

Use an 8-inch Bundt pan designed to fit comfortably inside your Instant Pot. A slightly smaller pan, such as a 7-inch Bundt, can work, but the batter will be thicker and you may need to adjust the cook time slightly. Always make sure the pan sits on the trivet and does not contact the pot sides directly.

Can I Make this Instant Pot Cake in Another Type of Pan?

If you don’t have a small Bundt pan that will fit in your Instant Pot, a 7- or 8-inch springform pan is a good alternative. The texture will vary slightly because a Bundt pan exposes more cake surface to the pan, but the cake will still turn out tender and flavorful in a round pan.

Ingredients

• 1 box lemon cake mix
• Eggs (as called for on the cake mix box)
• Oil (as called for on the cake mix box)
• Water (as called for on the cake mix box)

Cream cheese frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 ½ cups powdered sugar (or adjust to taste)
• Pure vanilla extract (to taste)

How to Make a Lemon Bundt Cake in the Instant Pot

• Prepare the cake batter by following the directions on the back of the lemon cake mix box.
• Spray an 8-inch Bundt pan with baking spray to ensure easy release.
• Pour the batter into the Bundt pan, filling it about three-quarters full.

• Cover the Bundt pan tightly with foil to prevent condensation from dripping onto the cake surface.
• Add 1½ cups of water to the Instant Pot insert and place the trivet in the pot.
• Set the Bundt pan on the trivet and close the lid.
• Cook on Manual/High pressure for 35 minutes.
• When the cook time ends, perform a quick pressure release according to your Instant Pot’s instructions.
• Carefully remove the Bundt pan from the Instant Pot and set it on a heatproof surface to cool completely.
• Once cool, invert the pan onto a serving plate to remove the cake.

Make the cream cheese frosting

• Using a mixer, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar and a splash of vanilla, beating until the frosting reaches your desired sweetness and consistency.
• Transfer the frosting to a piping bag or use a spatula to spread or drizzle over the cooled cake.
• Slice and serve.

More Instant Pot Cake Recipes

• Instant Pot Orange Cake
• Instant Pot Pumpkin Cake
• Instant Pot Chocolate Cheesecake
• Instant Pot Pound Cake