Instant Pot Lemon Poppy Seed Bundt Cake

This lemon poppy seed cake “bakes” in the Instant Pot and is topped with a refreshing lemon glaze, making it the perfect springtime dessert!

Slice of lemon poppy seed cake on a white plate

You’ll love this Instant Pot lemon poppy seed bundt cake–it is Spring in a dessert! Made with a doctored-up cake mix, it’s a cinch to make, too!

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Growing up, my most-requested birthday cake was a lemon cake.

I’m a chocolate fan through and through, but for some reason, when I had the chance to choose my birthday cake, I always requested my mom make a lemon cake with lemon frosting.

There’s just something about lemon desserts that is perfectly refreshing and reminiscent of springtime!

Since I’ve made several Instant Pot cake recipes, I wanted to adapt my lemon poppyseed bread recipe into a bundt cake! It worked beautifully!

Lemon poppy seed bundt cake on a white plate

Why You’ll Love this Lemon Poppy Seed Bundt Cake

For starters, this cake is made with a doctored-up cake mix, so it’s super easy and practically foolproof!

“Baking” a cake in the Instant Pot means you don’t have to keep an eye on it or worry about it getting too dry. You just set it and forget it!

Fresh lemon gives it a zippy flavor, and the glaze runs into the cracks and crevices, hardening into a punch of flavor on every piece of cake!

Zesting and juicing a lemon for making a lemon bundt cake

This cake is perfect for any time of year, but I think it’s especially suited for springtime. It would also make a lovely Easter dessert, or even an everyday “coffee cake” to enjoy with a cup of hot tea or coffee!

More Instant Pot Cake Recipes You’ll Love:

How to Make Lemon Poppy Seed Cake in the Instant Pot with a Cake Mix

Making a bundt cake in the Instant Pot is actually really simple, so you can enjoy this delicious dessert with barely any effort! It’s perfect for those of us who have limited time to spend in the kitchen!

slice of lemon poppy seed bundt cake on a white plate, in front of the whole cake

Ingredients You’ll Need for the Cake and Glaze:

  • Yellow cake mix
  • Vegetable oil
  • Water
  • Eggs
  • Fresh squeezed lemon juice
  • Lemon zest
  • Poppy seeds
  • Confectioner’s sugar

How to Make It:

(Full printable recipe is available below)

Prep the Pan. First, using cooking spray to grease a 6-cup bundt pan that fits in your Instant Pot. Pour 1 1/2 cups of water into the insert pot of your Instant Pot and put the trivet in place.

Mix the Batter. Next, you’ll beat together the cake mix, oil, water, eggs, lemon juice, and lemon zest. Fold in the poppyseeds and pour the batter into the prepared pan.

lemon poppy seed cake batter in a 6-cup bundt pan

Pressure Cook. Cover the bundt pan tightly with foil, then use a foil sling or silicone sling to lower the pan onto the trivet.

bundt pan covered with foil and resting on a foil sling

Cook at high pressure for 26 minutes. Allow a 10 minute natural release followed by a quick release of any remaining pressure. Remove the cake, cool slightly and invert onto a plate.

Prepare the Glaze. In a small bowl, whisk together lemon juice and confectioner’s sugar until smooth. Drizzle or brush over the top of the cake, allowing it to settle into crevices. The glaze will harden slightly as it cools.

More Lemon Treats You’ll Love:

lemon bundt cake on a white plate

Notes and Adaptations:

  • If you don’t have vegetable oil on hand, melted butter works well.
  • Feel free to omit the poppy seeds if you don’t have any! A plain lemon bundt cake is just as delicious!
  • I used an aluminum bundt pan. If you are using a dark nonstick bundt pan, you will likely need to increase the cook time by a few minutes.

Recommended Equipment:

lemon poppy seed bundt cake on a white plate, with half a lemon in the middle
Yield: 10 servings

Instant Pot Lemon Poppy Seed Bundt Cake

Instant Pot Lemon Poppy Seed Bundt Cake on a white plate

This Instant Pot lemon poppyseed cake practically screams "springtime!" With its zippy glaze and refreshing lemon scent, it's the perfect dessert or breakfast!

Prep Time 5 minutes
Cook Time 26 minutes
Additional Time 20 minutes
Total Time 51 minutes

Ingredients

  • For the Cake:
  • 1 3/4 cups yellow cake mix
  • 1/4 cup vegetable oil
  • 1/4 cup hot water
  • 2 eggs
  • 3 Tbsp fresh lemon juice
  • Zest of 2 lemons
  • 1 Tbsp poppyseeds
  • For the Glaze:
  • 4 tsp fresh lemon juice
  • 1/2 cup confectioner's sugar

Instructions

  1. With cooking spray, grease a 6-cup bundt pan that will fit in your Instant Pot. Pour 1 1/2 cups of water into the insert pot of the Instant Pot and set the trivet in place.
  2. In a mixing bowl with an electric mixer, beat together cake mix, oil, water, eggs, lemon juice, and lemon zest. Beat on low speed for 30 seconds, then increase speed to medium-high and beat for two more minutes.
  3. Fold in poppyseeds. Transfer batter to prepared pan.
  4. Cover pan tightly with foil and use a sling to lower onto the trivet.
  5. Close lid and set the vent to the sealed position. Select a cook time of 26 minutes at high pressure. When cook time is complete, allow a 10 minute natural release, followed by a quick release of remaining pressure.
  6. After pressure has released and the valve has dropped, carefully remove the lid. Use the sling to lift out the pan; remove foil. Allow to cool in the pan for a couple of minutes before inverting onto a serving plate.
  7. Prepare glaze by whisking together the lemon juice and confectioner's sugar until smooth. Drizzle or brush onto cake, allowing it to settle into the crevices. Glaze will harden as it cools.

Notes

  • If you don't have vegetable oil on hand, melted butter works well.
  • Feel free to omit the poppy seeds if you don't have any! A plain lemon bundt cake is just as delicious!
  • I used an aluminum bundt pan. If you are using a dark nonstick bundt pan, you will likely need to increase the cook time by a few minutes.
  • Nutrition Information:

    Yield:

    10

    Serving Size:

    1

    Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 168mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g

    Nutrition information is automatically calculated and is not guaranteed for accuracy.

    Want more delicious recipe ideas?

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    Instant Pot lemon poppy seed bundt cake on a white plate

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    3 Comments

    1. William Gibbons says:

      When you say ‘dark’ nonstick bundt, you mean the exterior colr? Mine is dark blue.

      1. Chrysti Benner says:

        Hi William! The outside color doesn’t necessarily matter, but the fact that yours is dark blue on the outside makes me think it is probably a coated/enameled aluminum pan (similar to mine). The dark nonstick bundt pans are usually a heavier/thicker metal as well as a dark gray metal interior. I hope that helps! 🙂 If you want to be safe, you can add a few minutes to the cook time–since it’s a moist cooking environment, it won’t dry out the cake. Enjoy!

    2. William Gibbons says:

      Thanks so much for your prompt rely, Chrysti!!!
      I did notice a lot of the lemon cake bundt instant pot cake recipes call for 35 minutes of pressure cooking, so I’ll probably do 30 and split the difference.
      And, yes my pan is the coated aluminum with a light interior and dark blue exterior.
      Really looking forward to trying out your recipe & will offer a comment afterwards.

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