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lemon pound cake with berries and cream

Instant Pot Lemon Pound Cake

Instant Pot Lemon Pound Cake is bursting with tangy-sweet lemon zest and juice as well as buttermilk and vanilla flavors.
Course Dessert
Cuisine American
Keyword Instant Pot Lemon Pound Cake
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 slices
Calories 605kcal
Author Catalina Castravet


  • 1 cup unsalted butter at room temperature
  • 2 cups white granulated sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon lemon zest


  • In a large bowl, using a mixer, beat butter, sugar, vanilla, lemon juice, until very light and fluffy.
  • Add in the eggs one at a time, mixing well after each one.
  • In a medium bowl sift together the flour, baking soda, baking powder, and salt.
  • Slowly add the buttermilk and flour mixture to the cream mixture.
  • Alternate between the flour mixture and the buttermilk. Stir in the lemon zest.
  • Pour the batter into a greased 7-inch bundt pan.
  • Cover with foil.
  • Add 2 cups water to the inner pot and add a trivet.
  • Place the pan onto the trivet.
  • Close the lid and turn the pressure valve to seal.
  • Pressure cook for 90 minutes. After that, let the pressure release naturally.
  • Remove the pound cake and place it on a wire rack, allow to cool before removing it from the pan.
  • Garnish with whip cream and fresh fruits when serving.


Calories: 605kcal | Carbohydrates: 85g | Protein: 8g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 555mg | Potassium: 218mg | Fiber: 3g | Sugar: 52g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 4mg