If you’ve ever wanted to enjoy a rich, buttery, and perfectly moist cake without heating up the oven or fussing over complex techniques, then this Instant Pot Pound Cake Recipe is an absolute game-changer. This delightful pound cake balances the classic flavors of vanilla and lemon with the creamy texture that only buttermilk can bring, all cooked effortlessly in your Instant Pot. Whether you’re hosting a gathering or craving a comforting dessert, this pound cake turns simple ingredients into a show-stopping treat in under two hours.
Ingredients You’ll Need
This Instant Pot Pound Cake Recipe calls for straightforward ingredients that combine to create a harmonious balance of flavor, texture, and color. Each item plays a vital role in ensuring your cake turns out rich and tender every time.
- Unsalted butter, 1 cup (room temp): Adds creamy richness and moisture to the cake’s tender crumb.
- Granulated sugar, 2 cups: Brings sweetness and helps create a light, airy texture when beaten with butter.
- Eggs, 4 (room temp): Provide structure and moisture, making the cake sturdy yet soft.
- Vanilla extract, 1 tsp: Enhances the overall flavor with a sweet, floral note.
- Lemon juice, 1 tsp: Adds a subtle brightness that cuts through the richness beautifully.
- All-purpose flour, 3 cups: The backbone of the cake, offering structure and chew.
- Baking soda, 1/2 tsp: Helps with leavening, keeping the cake light.
- Baking powder, 1/2 tsp: Works alongside baking soda to give a perfect rise.
- Salt, 3/4 tsp: Balances sweetness and enhances all the flavors.
- Buttermilk, 1 cup: Adds tang and tenderness, keeping the pound cake moist and fluffy.
How to Make Instant Pot Pound Cake Recipe
Step 1: Cream the Butter and Sugar
Begin by placing the room temperature butter and sugar in a stand mixer, adding the vanilla extract and lemon juice as well. Beat the mixture until it’s very light and fluffy—this aeration is crucial for a soft crumb and a melt-in-your-mouth texture.
Step 2: Incorporate the Eggs
Add the eggs into the bowl one at a time. Be sure to mix well after each addition to keep the batter emulsified and prevent any curdling. This gradual integration helps build a smooth, cohesive batter.
Step 3: Prepare the Dry Ingredients
In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting removes lumps and evenly distributes the leavening agents, which ensures a uniform rise.
Step 4: Combine Wet and Dry Ingredients
Now, slowly add the dry flour mixture and the buttermilk alternately to the butter-egg mixture. This gradual process helps maintain the batter’s smooth consistency and prevents overmixing, which could make the cake tough.
Step 5: Prepare the Cake for the Instant Pot
Grease a bundt pan well to prevent sticking, then pour your batter evenly into it. Cover the pan tightly with foil to protect the cake from excess moisture during cooking.
Step 6: Set Up the Instant Pot
Pour 2 cups of water into the Instant Pot insert and place a trivet inside. Carefully set your bundt pan on the trivet, ensuring it sits securely above the water. Close the lid and set the pressure valve to sealing.
Step 7: Cook the Pound Cake
Program your Instant Pot to cook on manual (high pressure) for 90 minutes. Once done, let the pressure release naturally—this slow depressurization protects the cake’s delicate structure.
Step 8: Cool and Unmold
After carefully removing the pan from the Instant Pot, allow the cake to cool completely before unmolding. This cooling time lets the cake firm up safely, preventing it from breaking apart.
How to Serve Instant Pot Pound Cake Recipe
Garnishes
This pound cake shines on its own but is elevated with simple garnishes. Fresh whipped cream and seasonal fruits like berries or sliced peaches add vibrant color, creamy texture, and a burst of freshness. A light dusting of powdered sugar also adds charm and subtle sweetness.
Side Dishes
Serve your Instant Pot Pound Cake Recipe alongside a scoop of vanilla ice cream or a drizzle of homemade caramel sauce. Pairing with a hot cup of coffee or tea makes for the perfect balance of comfort and indulgence, ideal for afternoon treats or after-dinner dessert.
Creative Ways to Present
Think beyond the traditional slice! Cut your pound cake into small cubes and layer them with fruit and whipped cream in individual parfait glasses for a stunning presentation. Or lightly toast slices for a subtle crunch before serving, adding an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap and store it at room temperature for up to three days. This method keeps the cake moist while maintaining its fresh-baked flavor.
Freezing
The Instant Pot Pound Cake Recipe freezes beautifully. Wrap the cooled cake or individual slices in foil and then place them in an airtight freezer bag. Freeze for up to three months and thaw overnight in the fridge before serving.
Reheating
To warm up slices, microwave for about 10-15 seconds or pop them into a toaster oven for a lightly crisped exterior. Reheating releases the cake’s buttery aroma and restores its soft texture, making it taste freshly baked.
FAQs
Can I use a different type of flour for this Instant Pot Pound Cake Recipe?
While all-purpose flour works best for the traditional structure and texture, you can substitute with cake flour for a softer crumb. Keep in mind, using whole wheat flour will change the texture and flavor, making it denser and nuttier.
Is it necessary to use buttermilk in this recipe?
Buttermilk not only adds a subtle tang but also reacts with baking soda to help the cake rise perfectly. You can substitute with milk mixed with a teaspoon of lemon juice or vinegar if needed, but buttermilk is preferred for the best results.
Can I add flavors or mix-ins to the Instant Pot Pound Cake?
Absolutely! Almond extract, citrus zest, or even mini chocolate chips can be gently folded into the batter for extra flavor. Just be careful not to exceed half a cup of mix-ins to maintain the cake’s perfect texture.
How do I know when the pound cake is done cooking in the Instant Pot?
The beauty of this recipe is the fixed 90-minute cook time ensures the cake is fully cooked through. After natural pressure release, insert a skewer in the center—if it comes out clean or with just a few moist crumbs, it’s ready.
Is it possible to make a smaller or larger cake with this Instant Pot recipe?
Yes, but you’ll want to adjust the cook time accordingly and use an appropriately sized pan that fits inside your Instant Pot. Smaller cakes may need less time, while larger ones might require more. Monitoring doneness with a skewer is key.
Final Thoughts
There’s something truly magical about this Instant Pot Pound Cake Recipe: it delivers the comforting taste of homemade pound cake with remarkably little effort and no oven required. I hope you enjoy making and sharing this recipe as much as I do. It’s a delicious way to celebrate simple ingredients and instant gratification in every bite!
Print
Instant Pot Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pound Cake is a rich, moist, and buttery dessert perfect for any occasion. Using the Instant Pot ensures a tender crumb and evenly cooked cake without the need for an oven, making it an easy and convenient treat. The traditional flavors of vanilla and lemon add a refreshing twist, complemented by a creamy buttermilk base.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 4 eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup buttermilk
Dry Ingredients
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
Instructions
- Prepare the Cream Mixture: In a stand mixer, combine the unsalted butter, granulated sugar, vanilla extract, and lemon juice. Beat the mixture until it becomes very light and fluffy, ensuring a smooth and airy texture that will give the cake a tender crumb.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure they are well blended into the batter, contributing to the cake’s structure and moisture.
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents and prevents lumps.
- Combine Mixtures: Slowly add the flour mixture and buttermilk alternately to the cream mixture, beginning and ending with the flour mixture. This alternating method helps maintain a smooth batter and prevents overmixing, which could lead to a dense cake.
- Prepare the Bundt Pan: Grease a bundt pan thoroughly to prevent sticking, then pour the prepared batter evenly into the pan.
- Cover the Pan: Cover the bundt pan with aluminum foil tightly to protect the cake from moisture during cooking in the Instant Pot.
- Set Up Instant Pot: Add 2 cups of water into the Instant Pot insert and place the trivet inside to elevate the pan above the water for steam cooking.
- Place the Pan in Instant Pot: Carefully position the covered bundt pan on the trivet, ensuring stability.
- Seal the Instant Pot: Close the pot lid securely and turn the pressure valve to the sealing position, preparing it for pressure cooking.
- Cook the Cake: Set the Instant Pot to manual (pressure cook) mode and cook for 90 minutes to ensure thorough baking.
- Natural Pressure Release: Allow the pressure to release naturally to let the cake finish cooking gently and prevent cracks.
- Remove and Cool: Open the Instant Pot, carefully remove the bundt pan using oven mitts, and let the cake cool completely before removing it from the pan to maintain its shape and texture.
- Garnish and Serve: Serve the pound cake garnished with whipped cream and fresh fruit for an elegant and delicious presentation.
Notes
- Room temperature ingredients help achieve a smooth batter and reduce mixing time.
- Sifting dry ingredients ensures the texture of the cake is light and prevents clumps.
- Covering the pan with foil prevents water from dripping onto the batter during pressure cooking.
- Natural pressure release is crucial to avoid abrupt temperature change that could cause the cake to collapse.
- The Instant Pot method gives a moist and tender cake without heating up your kitchen.
- You can substitute lemon juice with an equal amount of orange or almond extract for variation.
