Instant Pot: Lemon Mini Bundt Cake

Awhile back, one show I really enjoyed watching on the Food Network was Kathleen Daeleman's show. She focused on healthy food choices, portions and exercise to maintain a well balanced and healthy lifestyle. Her show is no longer on air but it doesn't stop me from trying her recipes. I prepared this recipe for my Chef Spotlight Dinner where we highlighted health conscious chefs. Rather than a loaf, I prepared this as individual mini bundt cakes for all my guests.

Lemon Mini Bundt Cakes


1-1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (one stick) unsalted butter
1/2 cup + 1/2 cup sugar
2 large eggs
2 tablespoons finely minced lemon zest (about two lemons)
1/2 cup milk
1/2 cup lemon juice


Spray your mini bundt pan (or chosen bakeware) with cooking spray. I've found that using cooking spray is enough to prevent the cake from sticking... but if you find flour works best for you, you can flour your pans as well.

Sift together flour, baking powder and salt. Set aside. 

Meanwhile, in the bowl of an electric mixer, cream together butter and 1/2 cup of sugar until light and fluffy. Add the eggs and lemon zest and mix until combined.

Add the dry ingredients alternating with the milk. While there are still bits of flour to be seen and mix until ingredients are just combined. Don't overmix! Transfer batter in the prepared mini bundt pan (or chosen bakeware).

In your Instant Pot:

Plug in the IP with insert in place. Add 1 1/2 cups water to the IP for pressure cooking.

Carefully place the filled bundt pan/chosen bakeware on a trivet with handles and lower the cake into the bottom of the Instant Pot. You can also use a sling if you don’t have a trivet with handles. Cover with foil or silicone cover.

Secure the lid of the IP and ensure the valve is set to SEALING. 

Press MANUAL and adjust the time to 40 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 40 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 40 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open. 

When the display reflects 15 (which is 15 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Prepare the lemon glaze while your bundt is pressure cooking by whisking together in a small bowl the lemon juice and remaining 1/2 cup of sugar. 

After preparing the lemon glaze, open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode - turn to OFF.

Carefully lift cake from the IP and allow to cool completely before glazing.

Poke holes all over the top with a fork or skewer and pour lemon-sugar glaze mixture over the cake. Cool bundt in the pan on a rack for 30 minutes or as long as you can stand it. Serve warm or cool. I garnished my cakes with a sliced strawberry, raspberry puree (drizzled on) and fresh blueberries.

Created using The Recipes Generator


  1. Can you use a regular cake pan in mini

    1. I would check to see if you have any bakeware that would fit your mini 3qt instant pot. I found the bakeware that is 6inches in diameter fits nicely

  2. So I made this today. The instructions have a reference to adding pecans, but they're not in the ingredient list, so I skipped them. The instructions regarding cool completely before 'frosting' seemed at odds with the instructions to use the glaze while cooling; since there was no frosting, I followed the glaze instructions.

    This is an incredibly dense cake. Almost the texture of a fudge pudding cake. Is that the intent, or did I perhaps overbeat it?

    The taste was intensely lemony, which was good.


  3. Is there a way to save this recipe?

    1. To save this recipe, you can:
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