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
Scale
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.
