Easy Instant Pot Lemon Mini Bundt Cake

A Moist and Delicious Instant Pot Cake Full of Lemony Goodness

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

lemon glazed lemon cake
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I am so excited to bring you this Instant Pot cake recipe. The first in my series of Mini Cakes created, especially for the Instant Pot. I spent several days perfecting cakes and testing out different flavors and the results were delicious!

Perfect Lemony Goodness

I’ve been wanting to make a cake in the Instant Pot using a boxed cake mix. I knew cakes could be successful in the Instant Pot since my Turtle Lava Cakes are to die for! I love baking, and I really wanted to start using my Instant Pot for a few more “baked goods”.

a mini cake made using my instant pot lemon cake recipe
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I wanted it to be easy and require minimal ingredients. Kind of like a mini sweet treat for when that craving hits (which seems to be often).

Since it’s summertime, I was determined to make my first mini cake a fresh summery flavor. So I put together a few ingredients and what I got was a deliciously moist, perfect Lemon Mini Cake!

a lemon cake made in the instant pot
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A  Mini Treat That’s Easy And Hits The Spot

My family raved about this Mini Lemon Cake! It’s got just the right amount of tangy and sweet. It is moist and fluffy, and you can easily eat the whole cake if you get distracted!

lemon cake served on white plate with lemons in the background
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Only 4 ingredients! That’s it. It doesn’t get any easier than that.

No need to use a mixer either, you can mix everything by hand, so you’ll have minimal cleanup! I know we all love that.

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Save this Lemon Mini Cake recipe for later!

showing the best instant pot lemon cake
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A Perfect Summer Treat

I spent a few days coming up with flavors for my mini cake series, which meant we got to eat a lot of cake! No one seemed to have a problem with it! I even took out mini slices to my neighbors and their kids one afternoon while they were all gathered outside playing.

an instant pot lemon cake served on a blue plate with a lemon to the side of the plate
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Everyone loved the cakes and they all had different opinions about which was their favorite. As for my family, the majority said lemon was tops! I know your family will love it too!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

These are the items you’ll need to prep and make this recipe:

  • For prepping the cake batter, I used one of these colorful prep bowls, these beautiful measuring spoons, and some measuring cups.
  • This recipe requires lemon juice for making the glaze. I don’t like hand squeezing lemons because 1. it can get messy, 2. after a few lemons my hands start to cramp, and 3. I’m only able to get half of the juice out of the lemon. I always use a lemon squeezer to make sure I can get every drop out of each lemon. Plus, it’s so much easier on my hands.
  • I always make sure to use a good cutting board when cutting lemon because the acid from the lemon juice always ends up staining my countertops. Definitely, want to avoid that.
  • To top off the cake, you can lightly zest a lemon. A good lemon zester is one of those kitchen utensils that you won’t use often but is essential to have around.
  • I set the cake pan on the trivet before lowering it into the pot. Once the cooking time had completed, I used my mini mitts to lift the trivet out of the hot pot.
Appliances & Cookware

I made this mini cake in my 8-quart Instant Pot using a small bundt pan that I picked up at Aldi – this one should work fine as well. I’ve also made it in a 6″ x 2″ cake pan. It’s not as pretty but gets the job done.

Serving Platters & Dishes

I served this cake on my pretty aqua plates.

Must-Have Instant Pot Accessories

Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.

Now it’s your turn to give this Mini Lemon Cake recipe a try!

If you are an Instant Pot beginner I have included a step-by-step below. There’s also some tips and tricks in the recipe card at the bottom of this post to help you make this mini cake even more delicious.

How to Make Lemon Cake in the Instant Pot

This is a super simple recipe – the cake itself only requires 4 ingredients.

best lemon cake i've made in the instant pot
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Gather your Ingredients

For the cake, you will only need 1 cup of Duncan Hines Signature Lemon Supreme Cake Mix, ½ a teaspoon of baking powder, one egg, and one cup of lemon pie filling. That’s it!

instant pot lemon cake ingredients includes a box of lemon supreme cake mix
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I used a lemon fruit filling that I picked up at my local Kroger grocery store – any lemon fruit filling will work. You can also make your own lemon curd, or use store-bought lemon curd.

lemon fruit filling that is used as one of the ingredient for these mini lemon cakes
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Preparing the Cake Batter

Just place the lemon fruit filling, and egg in a mixing bowl and mix by hand with a whisk until they a smooth.

Next, fold the cake mix and baking powder into the wet ingredients using a spatula. Be careful not to over mix – do not mix the batter until smooth. You want the batter to remain somewhat lumpy before pouring it into the cake pan. Avoid using a whisk and definitely, do not use a handheld mixer.

Add the Batter to the Cake Pan

Spray a small cake pan with cooking oil and then pour the batter into the pan.

spooning batter for lemon mini cakes into a bundt pan
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I used a small bundt pan that I found at Aldi. If you don’t have an Aldi nearby and are unable to find a similar bundt pan then this one should work.

using a bundt pan to make a lemon mini bundt cake in the instant pot
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I have also used a small 6″ x 2″ cake pan and it worked perfectly. The bundt pan makes a prettier cake though 🙂

cake batter in a cake pan for making mini cakes in the instant pot
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Wrap and Cook

Tightly wrap the cake pan with aluminum foil before placing it into the Instant Pot.

wrapping a bundt cake pan in foil to place in the instant pot
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Add two cups of water to the Instant Pot and then place the cake pan on the trivet and lower into the pot.

lowering a cake pan placed on the trivet into the instant pot
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I suggest that you always use a separate sealing ring when cooking cakes and desserts in your Instant Pot. You don’t want your sweet treats smelling and tasting like garlic or curry powder.

showing the liner inside the instant pot lid
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Set the Instant Pot to cook on ‘Manual’ or ‘Pressure Cook’, High Pressure for 40 minutes.

setting the cooking time for cooking cake in the instant pot
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Once the cooking time has completed, allow for a 15-minute natural pressure release.

allowing for a fifteen minute natural pressure release for instant pot cakes
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Once the NPR has completed, remove the cake from the pot and set it on a cooling rack to cool.

allowing the cake to cool on a cooling rack
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Making the Glaze

For the glaze, you will need to sift ½ a cup of confectioners sugar.

powdered sugar form making the glaze for a lemon mini cake made in the instant pot
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You’ll also need one tablespoon of freshly squeezed lemon juice.

cutting a lemon for the a mini cake made in the instant pot
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Add the lemon juice to the sugar and begin mixing. Continue mixing until the sugar fully dissolves into the lemon juice.

making a lemon glaze
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At first, it’s going to seem like the lemon juice is not enough but don’t worry. As you continue stirring, the sugar will be fully dissolved and create a nice glaze.

Add the Glaze to the Cake

While the cake is still sitting on the cooling rack, slowly pour the glaze over the cake until it is fully covered.

glazing a lemon mini cake over a wire rack
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glazing a lemon cake over a wire rack
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a mini cake made using my instant pot lemon cake recipe
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Serve and Enjoy

This lemon cake is so delicious! My kids told me that it was their favorite. I hope that it becomes one of your family’s favorites too.

a lemon cake with glaze drizzled on top
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a mini bundt cake with lemon glaze drizzled on top
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Let me know in the comments below if you try making this delicious Instant Pot Cake.

Instant Pot Lemon Mini Cake

Topped with a sweet lemony glaze.

Rating
5 from 1 vote
Servings
10 slices
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
5 minutes
Cook Time
40 minutes
Pressure Release
15 minute NPR
Total Time
1 hour
Recipe by: Valerie Cooper
This lemon cake is absolutely delightful and refreshing. It's like serving up a sweet slice of sunshine.
Cuisine: American
Course: Dessert
Category: Cakes
a mini bundt cake with lemon glaze drizzled on top
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Ingredients

for the Cake

  • 1 cup lemon fruit filling
  • 1 egg
  • 1 cup lemon cake mix I prefer Duncan Hines Signature Lemon Supreme Cake Mix
  • 1/2 tsp baking powder

for the Glaze

  • 1/2 cup confectioners powdered sugar sifted
  • 1 tbsp lemon juice

Directions

making the Lemon Cake

  • Add the lemon fruit filling and an egg to a mixing bowl and mix together thoroughly with a whisk.
  • Fold the cake mix and baking powder into the wet ingredients with a spatula. Make sure to use ONLY 1 CUP of cake mix and do not use a whisk or an electric mixer for this part. Be careful not to over mix. You want the batter to remain somewhat lumpy.
  • Spray a small 6" x 2" cake pan with the cooking spray and pour the cake batter into the pan.
  • Tightly cover the cake pan with aluminum foil.
  • Add 2 cups of water to the Instant Pot and place the cake pan in the Instant Pot using the trivet.
  • Set the Instant Pot on 'Manual' or 'Pressure Cook', High Pressure for 40 minutes.
  • Once the cook time has completed, allow for a 15 minute NPR (natural pressure release).
  • After the pressure has been released and the pin has dropped, open the pot and carefully remove the cake from the pot.
  • Remove the foil from the cake pan, then place the cake on a cooling rack and allow the cake to cool.
  • After the cake has cooled, pour the glaze over the top of the cake to fully cover.

making the Glaze

  • Sift the 1/2 cup of confectioners powdered sugar into a mixing bowl, add the lemon juice and mix until the sugar is fully dissolved.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1slice | Calories: 256kcal | Carbohydrates: 57g | Protein: 2g | Fat: 2g | Cholesterol: 20mg | Sodium: 448mg | Potassium: 55mg | Sugar: 35g | Vitamin A: 0.5% | Vitamin C: 0.7% | Calcium: 12.2% | Iron: 6.5%

Kitchen Tools

This is a list of the kitchen tools, utensils and appliances I used to make this recipe.

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Tips & Tricks

Here are a few tips and tricks to help you make this Instant Pot Lemon Mini Cake recipe your own.

Add lemon zest. I don’t usually go this extra step because the cake is super delicious as it is but if I’m having a get-together with friends, I’ll pull out the lemon zester to dress the cake up a bit.

Replace the glaze with frosting. What’s better than a glaze? Cream cheese frosting!

Experiment with flavors. This recipe calls for a lemon flavored cake mix and lemon pie filling, but be adventurous and try other flavors of cake mix and pie filling. As long as you use the same measurements, your cake will come out great.

Serving Suggestions

Here are a few ideas for serving your Instant Pot Lemon Mini Cake.

Add ice cream. This lemon cake goes great with a scoop of vanilla ice cream or raspberry sorbet.

Serve with tea. Lemon cake is a great reason to invite some friends over for an afternoon tea.

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  • Joanna says:

    Do you have a mini lemon cake recipe made from scratch? We can’t eat mixes b/c of some ingredients.

  • Dove says:

    Hi ! I was so excited for this cake and it came totally underdone . Followed the recipe to the t and the cake never risen . Wha could have gone wrong ?

    • Valerie Cooper says:

      Hi Dove! So sorry it didn’t rise for you. I’ve made this cake at least 5 times and it’s been perfect every time. 40 min cooking time plus 15 min natural release should be plenty of time for it to rise. Did you remember to add water to the pot? Did the pot even come to pressure? Was the cake mix brand new? Just a few thoughts.

  • Bonnie says:

    I tried to make this and although the taste was great, the texture was more like custard than cake. Where did I go wrong?

    • Valerie Cooper says:

      Hi Bonnie! The cake is moist but definitely not like custard. Was your cake mix new? Did you use the same kind of lemon filling I used? (Or similar) Did you measure everything out? What kind of pan did you use? Trying to figure out what could’ve happened. Let me know your thoughts on my questions.

      • Bonnie says:

        My mix had a best by date of 3/23/19. I used Lucky Leaf brand Premium Lemon Filling and Topping. I measured everything, and cooked as directed in a 6 inch Bundt pan. It was flat and custard like but my daughter can’t wait for me to make it again. lol Could I have mixed it too much? I will definitely give it another try. I’m just not sure what to do differently. BTW, altitude is not an issue either. Thanks for any suggestions.

        • Valerie Cooper says:

          After lots of tests, and a few friends making it, I’m thinking it is the overmixing. Did you use a hand mixer or do I by hand like I did mine? Please let me know! Thank you!!

          • Bonnie says:

            No, I mixed by hand and I made a second one where I was very careful not to overmix and the same thing happened. Digging in to the matter I discovered that the filling I was using did not have any fat content where as yours did. I drove to the next town and bought your brand to see if that is the issue. I will make it tomorrow and let you know how it turns out.

          • Valerie Cooper says:

            Hi Bonnie! I will be editing my recipe slightly to make sure the cake works for everyone. I will be adjusting the recipe to say this: mix the egg and the lemon filling first. Mix well by hand. Then just fold in the cup of cake mix and 1/2 tsp baking powder. This should fix the issue some people were having. Let me know how it goes!

          • Bonnie says:

            I made this again using the same filling as you and I got cake this time!!! It still didn’t rise quite as much as I would have liked but the texture was definitely cake and not custard. I will try adding the baking powder next time to see how that works. Thanks for all your help!

          • Valerie Cooper says:

            Yay!! So glad it worked! I edited the recipe and was very clear in the order and way everything should be mixed. It really does make a difference. Thanks so much for hanging in there!!

          • Colleen says:

            Same thing happened to me .
            Made the coconut one and it was great .
            Lemon ended up in the garbage

  • I made this cake on Saturday, and my family really enjoyed it! We loved how moist the cake was, and the glaze really added the perfect amount of sweetness. I can’t wait for you to post more flavors!

    • Valerie Cooper says:

      So glad you liked it!! I love the moistness too! I have lots of new flavors coming soon! Thanks for stopping by Alana!

  • Connie says:

    My cake was about 1 1/2” high, tasted like custard. I had to use Duncan Hines Lemon Creme Pie Filing. Not sure if that was it or not. Nothing like your picture. Glad I wasn’t giving it to company.

  • Dorothy says:

    I made this today using my own homemade lemon curd and it was delicious! I will definitely be making it again. So nice to have just a wee little cake for me and the hubby. Can’t wait to try the coconut and strawberry. How about a chocolate?

    • Valerie Cooper says:

      Hi Dorothy!! So happy you loved the cake! It is nice to have a tiny cake and not have a lot of leftovers I end up eating alone! Haha! I am working on the chocolate one! I’ve made it several times with different options of ingredients but I’m not satisfied yet! Thank you so much for stopping by!!

  • Annette says:

    I made two mini cakes at the same time. Mushy. Should I have added more time?

    • Valerie Cooper says:

      Hi Annette! Theoretically, you shouldn’t have to add more time, but I couldn’t be sure unless I tried it. Could it be that you overmixed it? That seems to make a huge difference in the cake’s consistency.

  • Denise says:

    Hi! I tried making this lemon bundt cake. First of all, I went to 5 stores in search of lemon filling and it was nowhere to be found! I did purchase the pan you suggested. I decided to try the recipe using the lemon cake mix(the one in your recipe ) along with a blueberry filling. I followe’d all the instructions but my cake came out only about an inch and half tall! It’s like a think pancake! It doesn’t taste bad but it’s pretty squishy like a moist bread pudding! What happened?

    • Denise says:

      I made a second try with this cake. Actually found the same lemon filling you used at Mariano’s. I bought new baking powder as well. It turned out much better, at least how it looks, haven’t tasted it yet. Still does not look as tall as yours tho. I did have a question, you said 15 min NPR and remove when pin dropped. My pin still hadn’t dropped after about 40 min so I manually released. Cake seems quite moist so I just turned the pan over right into a plate to cook and then I iced.

      • Valerie Cooper says:

        Hi Denise! Glad it turned out much better. So when a recipe says to NPR for a certain amount of time, that means you let it naturally release up till that amount of time, and at that point, you manually release the rest of the pressure. So in this case, you pressure cook for 40 minutes and then naturally release for 15, and right when it has been 15 minutes, you release the rest of the pressure manually. Hope this helps. Thanks for checking back in and letting me know about your second attempt.

    • Hi Denise! A few questions to try to see what happened. What type of blueberry filling did you use? Did you add the baking powder? It’s definitely a moist cake but it should be be only an inch and a half tall. Some people have had trouble because they overmixed, and a couple because of the fruit filling. I’ll be waiting to hear from you so we can see if we figure it out. Thanks!!

  • Susan says:

    I tried the lemon bundt recipe today, 40 mins cook, 15 npr, wrapped the bundt pan in foil, 2 cups water, trivet and it was an epic fail. The only thing I can figure is possibly the mixing portion did not go well enough or the lemon filling I used wasn’t the right one…lemon creme the label says, but it is pie filling, Duncan Hines… I’ll try it again, maybe different filling and see what happens.

    • Valerie Cooper says:

      Hi Susan! This recipe has proven to give some people trouble. I’ve never had trouble with it so it makes me crazy not knowing why it gives people trouble. Did you add the baking powder? What exactly did you end up with?

  • Sharon says:

    My hubby loves all things lemon do I made this today for his Valentine’s gift. It. Was. Great! So easy and sooooo good. Thank you !!

  • Cheryl says:

    Hi Valerie,
    I made this little cake today and it came out great. I used (Comstock) Duncan Hines Creme Lemon Pie Filling. I see that some others have had problems with it, but I made it exactly by the recipe with no problems. I did notice that when it first came out of the IP it did not feel solid, but as it cooled it firmed up. Love the icing!

    • Hi Cheryl! I’m so happy to hear it came out great! I love this little cake so much, for the life of me, I don’t know why people have had trouble. Wish everyone could enjoy how yummy it is!! Thanks for stopping by and commenting!

  • Melanie says:

    This recipe is so easy! I just wish you would add nutrition information to this.

    • Hi Melanie! As a matter of fact we are in the process of changing recipe cards and the new ones will include nutrition facts. It’s not a super quick process though but hopefully very soon it’ll be ready. Thanks for stopping by!

  • Linda H says:

    I made this the other day and the cake was really flat. It did not rise at all. What may have caused it?

    • Hi Linda! I’m sorry the cake didn’t turn out for you. This particular recipe has proven a bit finicky. Sometimes if the lemon curd used it too acidic, or if the batter is overmixed, the cake won’t rise. I’m trying to find a solution to make sure the cake works for everyone. Thanks for stopping by!

  • Jo Lynne Nugent says:

    As I was waiting for my cake to finish in the instant pot I realized that I had forgotten the baking powder. I was ready to throw in the towel, but I decided to wait it out and see what happened. Surprisingly it came out as cute as a button! Next time I will use the baking powder but I was not terribly disappointed in the results: it was about 2 1/2 “ tall and will be the perfect accompaniment to a scoop of vanilla ice cream for Mother’s Day dessert!

    • Hi Jo Lynne! I’m so glad the cake turned out for you! To be honest, I made it tons and tons of time without the baking powder and it was always perfect. So many had trouble with it, I decided to test out the baking powder, so I edited the recipe and it seemed to help those that had trouble. I hope you have a wonderful Mother’s Day! Enjoy your cake and ice cream!