Instant Pot® Lemon Yogurt Cake – – Instantly Delicious

I am so excited to share this success. I have been attempting some sort of cake-type dessert since I got my Instant Pot® with zero success.  With the exception of the occasional rice pudding or cheesecake, I don’t make dessert in my Instant Pot®. I have tried a few things and failed, so I mainly stick with more savory applications.  The idea of making a small, easy weeknight cake in the Instant Pot® sounds appealing. Almost everyone in my family has their birthday during the first 6 months of the year, mostly in March and April. We end up eating a lot of cake and it gets a little redundant and excessive. What if I could make each person a small little cake for their actual birthday and we can instead splurge on big cakes for friend and larger family parties. My kids might not agree to this, but I think it is a great idea. This little Lemon Yogurt Cake will be perfect for my almost 3 year old. Now that I have had success, I plan to try a couple of chocolate versions to make my boys happy.
I do not have a lot of space in my kitchen for unnecessary gadgets, so I used my 7 inch spring form pan to make this cake. I buttered and floured it, for an easy release. Do not go out and buy a special pan, if you only have a spring form. You can certainly use a7 inch cake pan or bundt pan. Some professional bakers might frown on my one bowl method, but this is not a fancy cake.  Save yourself some work and mix the batter in one bowl. Since this cake bakes in a moist environment, the texture will be a little denser than a fluffy oven-baked cake. Once cooled, drizzle the cake with lemon glaze for a lemony delicious treat.
Instant Pot Lemon Yogurt Cake
Serves 8


1 cup sugar
​1/2 cup butter, melted
2 eggs
​1/4 cup plain Greek yogurt (I use full-fat)
​1/4 cup lemon juice (about 2 lemons)
​1 – 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
​1 teaspoon vanilla extract
​1 1/2 teaspoons lemon zest (zest before juicing your lemons)

Lemon Glaze:
1 cup confectioners sugar
​2 tablespoons lemon juice (about 1/2 a lemon)


​1. Zest lemons and juice lemons.  Set aside. Butter and flour your 7 inch cake pan.

​​2. Melt butter and add to a large mixing bowl. Add sugar and whisk until well incorporated.  Add eggs, again whisking to incorporate.  Stir in reserved lemon juice and yogurt.

​3. Add flour, baking powder, and salt, gently mixing everything together.  Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan.

​4. Place 1 cup of water and trivet in the Instant Pot®. Prepare a foil sling***and lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to Manual – High Pressure for 28 minutes.  When finished, switch the valve to venting for a quick pressure release.  When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 5 minutes before removing from the pan to fully cool on a rack.

​5. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice.  Drizzle over cooled cake and serve.

***How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times.  This is going to be used to lift the cake in and out of the Instant Pot®. 



6/5/2017 11:00:01 am

I made this last night. It didn’t get fully cooked, still raw in the middle. Should I try covering it or cooking it longer? My son ate half of it within a few hours, he loved it so I do want to try it again.
Thanks, Alana


6/5/2017 06:50:47 pm

Hi Alana,

I am sorry it didn’t fully cook. I would try adding a couple of minutes. You can test with a toothpick, and add time that way, too. Instant Pot cakes tend to be more moist and dense, so keep that in mind. Glad your son liked it.


1/4/2018 07:05:36 pm

trying this now. Mine did not cook either. I put it back in the IP for another 10 minutes. Let’s see…. The batter tastes delicious so hoping it turns out great. Can’t wait!


1/4/2018 07:25:57 pm

added 10 extra minutes and it was not cooked 🙁 tasted good though


1/5/2018 08:56:25 am

Hi Celine,

I am not sure what happened. What model/size do you have? I am wondering if that is causing people some problems. Please let me know, so I can research/test the issue.


4/6/2018 08:36:51 pm

I went to 40 minutes and it came out tall and jiggly. Knife came out gooey.

Into the oven at 325 it goes. It sure smells wonderful. What did I do wrong? I’m at sea level.

1/26/2018 06:04:43 pm

I’m about to try this recipe in my 6qt. Afree seeing the comments I’m going to cut the measurements by a 1/4 and see if that works. I’ll let you know….


1/26/2018 11:35:40 pm

I made this for my husbands birthday today and It turned out very nice! I did cut all of the ingredients by 1/4 to adpat to my smaller corningware casserole dish I used in my 6 qt instant pot. I set the cooker for 28 min but the cake was not done so I cooked it for another 10 min and the toothpick came out clean when I tested it. We ate it a few hours later and we all really enjoyed it! Thank you


1/28/2018 10:20:33 am

Thanks for updating Lacey. I am going to take a closer look at this recipe and see if perhaps I need to adjust the cooking time.

Glad you liked the flavor.


2/5/2018 05:13:26 pm

I just retested this recipe and again it worked for me. I did specify Greek yogurt in my update. That should reduce the liquid enough for the cake to fully cook in 28 minutes. Also make sure to use a 7 inch pan. I have a 6 inch pan which I accidentally grabbed. Luckily, I noticed my mistake before I started cooking. Hope this helps those who are having trouble.



3/2/2018 04:21:25 pm

Could this be an altitude issue? I live near the mountains at a relatively high altitude and this does affect cooking times for me. (The higher the altitude the longer the cook time) Cheers & happy baking!


3/3/2018 08:21:43 am

I never thought about that. Perhaps? I am a flatlander, so I have no experience with altitude and adjustments.


3/25/2018 08:09:27 pm

Tried this using a 6-cup bundt pan and sprouted whole grain spelt flour (plus Fage Total yogurt). I did 32 minutes on high pressure, the remainder in accordance with your instructions.

It was just perfect. Moist crumb. The whole grain was not overpowering, and in fact offered a satisfying feel to a single piece, though we all had at least small seconds!

Thank you!

3/27/2018 12:15:11 pm

Hi Pamela,

Love to hear that you had success with a whole grain. Glad you enjoyed the cake. I might give it a try. I love using spelt flour.

6/15/2018 11:27:58 am

I want to make this cake but after reading all the comments I am hesitating. Do you cover the cake with foil before placing it in the instant pot? Just wondering as most cake recipes for the ip do this.


10/15/2018 09:51:01 pm

You can cover loosely with foil, if you’d like.


8/1/2018 10:07:46 pm

Thank you Julie for this great recipe! I made 3 cakes in less than a week, so I have a few thoughts… =)

~ SUBSTITUTE Lemon Extract for the Vanilla- you’ll be glad you did.
~While I used White Wheat Flour I baked in a 6 cup Bundt Pan cook like Julie’s recipe says, EXCEPT I cooked it for 32 minutes, like Pamela said.
~Is it done? It won’t “look done”, but test it with a toothpick. (Our altitude is 540’ish and it was perfectly done at 32minutes)
~ Covered or not? If you don’t loosely cover (with paper towel & foil), the cake is a little shorter, but not by much, and the bottom/top of the cake looks like a dumpling & is a little chewy. =)

Other thoughts are on my blog:


10/15/2018 09:50:26 pm

Thanks for your tips! Glad you liked the cake.


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