Yesterday was an exciting day for Growing Up Garlicky! It was our one year anniversary. So before I get started, I just wanted to thank everyone who’s been here supporting me! I wouldn’t be here if not for you guys 🙂 That being said, this recipe is also pretty exciting for me because this was the first ever baking recipe I’ve ever come up with. This blog has helped so much to spark my creativity and helped me to fine tune my own cooking skills! So, without further ado, here’s how I make this delicious glazed lemon raspberry bundt cake in my electric pressure cooker.
Special Tools Needed:
Before we get started, it’s important that you have all supplies necessary for the recipe. For this bundt cake, I used my Ninja Foodi pressure cooker, but you can also make this in your Instant Pot, or any other electric pressure cooker! Here you can find different models that will work for this recipe:
- Ninja Foodi 8 Qt Deluxe – This is the model that I have. I LOVE it. It’s probably my most used cooking appliance. It has a bunch of different functions including air frying, dehydrating for beef jerky, slow cooking, etc.
- Instant Pot Duo Crisp 8 Qt – This is the model that I purchased for my mom. In my opinion, it’s the pressure cooker that’s most similar to the ninja foodi.
- Instant Pot Duo Plus – This is a cheaper model that doesn’t have the air frying capabilities, but allows you to pressure cook, saute, slow cook, sterilize, etc.
If the model you have didn’t come with a metal trivet, you’ll also need one like this one with handles to help you lift the cake into and out of the pressure cooker. These are super cost effective and affordable and are definitely a must.
Lastly, you’ll also need a bundt pan for your lemon raspberry bundt cake! I used this 7 inch Instant Pot brand bundt pan, but there are other different design ones that are nice too. You mainly just want to make sure it’s only 7 inches so that it’s small enough to fit in the pressure cooker.
Glazing the Lemon Raspberry Cake:
While the glaze is technically optional, I definitely feel like it is necessary. It adds so much flavor to the cake and takes the presentation of the cake to the next level. For those of you trying to cut back on sugar though, I guuuuesss you can omit it. But why would you be eating a cake then? Hahaha!
The most important part of the glaze is making sure it’s thick enough, so even if it seems like it’s super hard to mix, you want it to be this consistency. First, this is so it doesn’t make your cake wet or soggy. Secondly, you don’t want it to all run off like water. Third, if it’s thicker, it’ll make the gorgeous drips on the side of the cake, without fully covering the cake. You want it to be about the consistency of syrup or honey before you drizzle it on.
Recipe:
Lemon Raspberry Bundt Cake in the Pressure Cooker
Equipment
- Electric Pressure Cooker (Instant Pot, Ninja Foodi, etc.)
- 7 inch Bundt Pan
- Wire Trivet
- Aluminum foil
- Paper Towels
- Wire cooling rack
Ingredients
Cake
- cooking spray
- 1 tbsp flour
- 1 box lemon cake mix (Do not follow box instructions!)
- 1 cup milk
- 1 cup melted butter
- 3 eggs
- 1 tsp flour
- 1/2 cup frozen raspberries
Lemon Glaze
- 1 1/2 cups powdered sugar
- zest of 1 lemon, divided
- juice of 1 lemon
- 1 tbsp butter, at room temperature
Instructions
Cake Instructions
- Spray a 6 cup (7 inch) bundt pan with cooking spray. Lightly flour with 1 tbsp flour, shaking out any excess flour into the trash.
- Mix cake mix, milk, melted butter, and eggs using a mixer for 1 minute on medium-low speed. Scrape the sides of the bowl to incorporate any remaining flour, and mix again on medium-low for 1 more minute. Do not overmix! Set aside.
- In a separate bowl, coat raspberries in 1 tsp flour, tossing any remaining flour in the trash. Fold raspberries gently into the cake batter.
- Pour cake batter into the prepared bundt pan. Smooth out the batter using a rubber spatula. Cover the cake with a double layer of paper towels, then cover tightly with aluminum foil.
- Pour 1 1/2 cups of water into the bottom of your pressure cooker. Place the bundt pan onto the wire rack trivet and lower it into the pressure cooker using the handles. Place the pressure cooking lid on top and set it to the sealing position.
- Set the pressure cooker to high pressure for 40 minutes. It will take about 15-20 minutes to get to full pressure.
- After the cake is done cooking, allow it to naturally release pressure for 5 minutes, and then quick release any remaining pressure. When all pressure has been released, carefully remove the trivet and bundt pan using pot holders. Remove the tin foil and paper towels and allow the cake to cool for 10 minutes in the pan.
- After 10 minutes, carefully turn the bundt pan over onto a wire cooling rack and allow the cake to fully cool, about an hour or two, before transferring to a serving platter for glazing. This is important. If the cake is still warm, the glaze will melt off and won't harden properly.
Glaze Instructions
- In a microwave safe bowl, combine sugar, all but 1/2 tsp lemon zest, and all lemon juice.
- Add butter and microwave 15 seconds or until melted.
- Whisk together until a smooth, thick glaze forms.
- Spoon drizzle the glaze over the top of the fully cooled cake, creating drips down the sides.
- Sprinkle remaining zest over the top of the glaze. Allow the glaze to harden, approximately 1 hour.
- Serve and enjoy!
This cake was one of the most moist, flavorful cakes that I’ve ever had. The lemon and raspberry flavors are the perfect pairing for a light, summery dessert, or heck, we had this for breakfast, haha! So yummy!
Please feel free to leave a review and let me know what you think! I would love your feedback. If you enjoy this recipe and want more, feel free to check out my recipes page or the recipes posted below. I would also love if you could share this recipe with your friends! If you want to hear more about what we’re up to every week, make sure you subscribe! Thanks guys for making this an awesome first year at Growing Up Garlicky. Here’s to the many more years to come! Have a great Friday!
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Oh this looks and sounds so amazing. I love that it is made in the pressure cooker. Lemon and raspberry is such a great combination!
Thanks so much! It’s definitely one of my favorite combos! Enjoy 😊
This looks amazing!! I love lemon
Thank you! Lemon is one of my faves too!
Can’t wait to try this with my son
We’re practicing for 4H. Yum!!!!
Ooh how fun! I hope you guys like it!