Instant Pot Lemon Mini Cake
This lemon cake is absolutely delightful and refreshing. It's like serving up a sweet slice of sunshine.
Prep Time5 mins
Cook Time40 mins
Total Time1 hr
Servings: 10 slices
for the Cake
- 1 cup lemon fruit filling
- 1 egg
- 1 cup lemon cake mix I prefer Duncan Hines Signature Lemon Supreme Cake Mix
- ½ tsp baking powder
for the Glaze
- ½ cup confectioners powdered sugar sifted
- 1 tbsp lemon juice
make 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.
Serving: 1slice | Calories: 256kcal | Carbohydrates: 57g | Protein: 2g | Fat: 2g | Cholesterol: 20mg | Sodium: 448mg | Potassium: 55mg | Sugar: 35g | Vitamin A: 25IU | Vitamin C: 0.6mg | Calcium: 122mg | Iron: 1.2mg