Grandma's Instant Pot Pound Cake
Baked Goods, Desserts, Pressure Cooker
Ingredients
1 cup butter (at room temperature)
2 cups sugar
4 eggs
1 tsp vanilla
1 tsp lemon juice
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup butter milk (sub 1 tbsp white vinegar + milk to make 1 cup)
Directions
Cream butter and sugar with the vanilla and lemon in a bowl until very light.
Beat in the eggs one at time, mixing well after each egg.
In a different bowl sift together the flour, baking soda, baking powder, and salt.
Slowly mix the cream mixture and buttermilk into the dry ingredients. Alternate between cream mixture and buttermilk.
Pour the batter into a greased 6-7-inch spring form pan or push cheesecake pan. Cover with foil.
Instant Pot Baking
Add 2 cups of water to the Instant Pot and insert a trivet. Place the pan in the Instant Pot, then insert the wire trivet. If you do not have a trivet, you will want to use a foil sling to help lower and lift the pan.
Close the lid and turn the pressure valve. Cook on high pressure using manual for 90 minutes. Let the pressure release naturally. Remove the pound cake and let it rest for at least 10 minutes before removing it from the pan.
Oven Baked
Bake at 350° for 70 minutes.
Remove the pound cake and let it rest for at least 10 minutes before removing it from the pan.
Notes
I did not use a bundt pan so that is why this takes 90 minutes. The middle just needed more time. If you use a bundt pan you could try 60 minutes.
Do not store it in the fridge because the cake will get hard.
From my grandmother’s kitchen to my kitchen and now to yours, I hope you enjoy this recipe.