Lemon Cake (Instant Pot)

Lemon lovers, you've found your cake. This super easy Instant Pot Lemon Cake is moist, fluffy, and oh so delicious. Just the perfect amount of lemon flavour for a sweet and delicious sunshine in a cake pan.

Lemon Cake:
2 cups all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. sea salt
1 cup sugar
1 cup plain Greek yogurt
1 stick unsalted butter room temperature
1 egg
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. lemon zest, freshly grated
1 cup water, for the Instant Pot

Glaze:
1 cup confectioners' sugar
3 Tbsp. lemon juice, freshly squeezed
1 tsp. lemon zest, freshly grated

Grease a 6 cup Bundt pan with nonstick cooking spray or butter.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, beat together granulated sugar, yogurt, butter, egg, lemon juice, and lemon zest with a hand mixer until smooth.

Add the dry ingredients (first bowl) to the wet ingredients (second bowl) and mix with a hand mixer until well combined.

Pour the batter into the prepared Bundt pan. Lay a paper towel over the top of the pan, then cover the paper towel and pan loosely with aluminum foil.

Pour water into your Instant Pot and place the trivet.

Put your pan onto the trivet and cook at HIGH pressure for 40 minutes.

When cooking time ends, wait for a natural pressure release.

Open the lid and wait for the cake to be completely cool before removing it from the pan.

Make the Glaze:
Whisk together the powdered sugar and lemon juice.

Drizzle the cake with the lemon glaze and decorate with lemon slices, if desired.