I am really enjoying the citrus flavours this spring.  Instant Pot Lemon Cake is another easy pressure cooker recipe that is loaded with citrus flavour.  

White frosting topped with lemon zest makes for a pretty presentation of this gluten free cake.

I was skeptical about baking in the Instant Pot but it will be a great alternative to turning on the stove in the hotter weather!

Each mouthful will provide a burst of lemon to wake up your taste buds!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Lemon Cake I separated one large egg and used an electric hand mixer to beat the white until soft peaks formed.  I set it aside.

Next I dumped some granulated sugar and some margarine into a large mixing bowl.

I used the electric hand mixer to beat these two ingredients until they were combined.

Next I added in the egg yolk and lemon juice.  To boost the lemon flavour a bit you could also add a bit of lemon extract at this time if you like.

I used the electric hand mixer again to beat the ingredients until they were light and fluffy.

Once the batter was light and fluffy, about 2 minutes, I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, baking powder, salt, almond milk and lemon zest.

I used the electric hand mixer to beat the ingredients just until combined.  Then I folded in the egg white I had prepared earlier.

Next I greased and floured an Instant Pot cake pan and scraped the batter into it.

Then I covered it well with tinfoil.

Before cooking I poured 1 1/2 cups of water into the Instant Pot and placed the trivet inside.  I lowered the cake pan onto the trivet.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 50 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 20 minutes before turning the steam release handle to the venting position.

I removed the lid and lifted the cake out.  I removed the tinfoil immediatley and allowed the cake to cool in the pan for about 10 minutes.

After 10 minutes I removed it from the pan and allowed it to finish cooling.

Once it was completely cooled I iced it with Betty Crocker Vanilla Frosting.

I sprinkled some more lemon zest over the top to add colour to the finished creation.

Instant Pot Lemon Cake is an easy gluten free dessert to make in your pressure cooker.

No longer will the hot weather prevent us from enjoying our favourite desserts that can now be made in our Instant Pot!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Cake Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Lemon Cake:

• 1 egg, large and separated
• 2/3 cup granulated sugar
• 1/4 cup margarine
• 4 tbsp lemon juice
• 1/8 tsp lemon extract (optional)
• 1 1/2 cups sifted Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/2 cup almond milk
• 1 tbsp meringue powder
• 2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp lemon zest (divided)
• 450g Betty Crocker Vanilla Frosting

How to Make Instant Pot Lemon Cake:

1. Grease and flour an Instant Pot cake pan.
2. Separate the egg and use an electric hand mixer to beat the white until soft peaks form. Set aside.
3. Dump the granulated sugar and margarine into a large mixing bowl and beat with the electric hand mixer until well combined.
4. Add the egg yolk, lemon juice and lemon extract if you are using and beat again with the electric hand mixer.
5. Spoon the sifted Bob’s Red Mill 1 to 1 Gluten Free Baking Flour into the measuring cup to keep it light and fluffy. Pour into batter.
6. Measure in the meringue powder, baking powder, salt, almond milk and lemon zest. Beat until well combined.
7. Fold in the egg white that you had set aside earlier just until combined.
8. Scrape batter into the prepared cake pan.
9. Cover cake and seal with tinfoil.
10. Pour 1 1/2 cups of water into the Instant Pot.
11. Put trivet into Pot and lower cake pan on top of it.
12. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 50 minutes.
13. Once the Instant Pot is done cooking, allow it to do a Natural Release for 20 minutes before turning the steam release handle to the venting position.
14. Remove the lid and carefully lift out the cake.
15. Immediately remove the tinfoil and allow the cake to cool in pan for about 10 minutes before inverting onto cooling rack.
16. Once cooled ice with Betty Crocker Vanilla frosting and top with the remaining lemon zest.
17. Serve and enjoy!