Lemon Cake


  • ½ cup (100 g) butter
  • 1 cup (175 g) sugar
  • 2 eggs
  • Zest of 1 lemon
  • 1 ⅓ cups (175 g) flour
  • ½ cup (125 ml) milk mixed with the juice of 1 lemon
  • 1 tsp baking powder
  • A pinch of salt
  • 1 cup cold water
  • 1 cup confectioners’ sugar
  • 1 tbsp lemon juice
  • 1 tbsp milk
  • Whip the butter until creamy.
  • Add the sugar and continue whipping until the mixture turns pale.
  • Add the eggs one at a time and the lemon zest.
  • Sift the flour and add, alternating with the milk and lemon mixture and ending with flour.
  • Add the baking powder and a pinch of salt.
  • Put the mixture in a greased mold, having made sure that it fits in the pot. You can use the Instant Pot removable round bake pan for this.
  • Add 1 cup of water to the pot. Put the rack in and the pan on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, on pressure level High, and set time to 40 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Meanwhile, prepare the glaze by mixing the confectioner’s sugar with the lemon and milk.
  • Remove the pan from the pot, unmold and pour the glaze on top.
  • It can be served hot or wait until cooled.
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