Instant Pot Almond Pound Cake

Instant Pot Almond Pound Cake is easy to make pound cake recipe using your pressure cooker. This is the perfect cake for any season. No oven required.

Who loves pound cake? We sure do. It is dense and spongy and perfect base for just about any topping. You have to try this super easy Instant Pot Almond Pound Cake.

Did you know that you can make desserts in your pressure cooker? I was shocked and totally excited to find that out. I mean, not having to spend a ton of time preheating my oven or heating up the whole house to bake a cake when it’s already hot outside is really nice.

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Pressure Cooker Almond Pound Cake

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I also really love that by using my Instant Pot for things like this cake, it leaves my oven available for things like the Thanksgiving turkey or Christmas ham. Thanks to my pressure cooker I can make both at the same time without having a double oven.

Here are my favorite Instant Pot Tools and Accessories!

1. Instant Pot
2. 5-Piece Accessory Set
3. 3-Piece Bundt Pan Bundle Set
4. Stackable Stainless Steal Insert Steamer Pans
5. Glass Lid and Sealing Rings

Here are some commonly asked questions

What size bundt pan should I use?

I really love this 7′ Inch Non-stick Springform Bundt Pan 2-In-1 because I can use it like a bundt or I can place the other piece in it and have a traditional springform pan when I want to make cheesecake. I always love things that save storage space in the kitchen and I don’t have to store 2 different pans.

How long does this cake really take to prepare?

With pressure cooking there will always be the prep time, time for the cooker to come to pressure, actual cook time, release time and cool time. These are things to keep in mind when preparing this cake.

While the actual cook time for this cake is 60 minutes, it will take about 10 minutes to prepare the cake. It will take about 10-15 minutes for the machine to come to pressure.

Once it has cooked for the full hour, you will need an additional 10 minutes for it to naturally release. The cake will also require about 20 minutes total cooling time. So while this cake isn’t a huge time saver, it does save on energy costs and keeps your oven free.

HOW DO YOU MAKE Instant Pot Almond Pound Cake?

1. Grease and flour a 7″ tube pan and set aside.
2. Cream butter and sugar together.
3. Add baking powder and salt.
4. Add eggs.
5. Mix in almond extract.
6. Slowly add flour.
7. Mix in sour cream.
8. Spread into prepared pan.
9. Add water to the pressure cooker.
10. Cover pan with foil and poke a hole in the open part of the tube.
11. Use a foil sling to place the pan into the pressure cooker.
12. Lock the lid and cook.
13. Naturally release then remove from the pressure cooker.
14. Cool in pan then on a wire rack before serving.

Almond Pound Cake Recipe

To make this recipe you will need…

• butter
• granulated sugar
• baking powder
• table salt
• eggs
• almond extract
• all-purpose flour
• sour cream

This really is the perfect pound cake recipe for any season!

More Pound Cake Recipes

If you love pound cake as we do – you don’t want to miss these other flavors here!

• Lemon Pound Cake
• Raspberry White Chocolate Pound Cake
• Blueberry Swirl Pound Cake
• Pumpkin Pound Cake

MAKING POUND CAKE IN AN INSTANT POT

Looking for more great Instant Pot Recipes?

Pressure Cooker Creamed Corn

Instant Pot Garlic Pork Tenderloin

Instant Pot Chicken Tortilla Soup

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Instant Pot Almond Pound Cake

Course Dessert

Servings: 12

Instant Pot Almond Pound Cake is easy to make pound cake recipe using your pressure cooker. This is the perfect cake for any season. No oven required.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients

  

1x2x3x

• 1 cup butter room temperature
• 1-1/3 cup granulated sugar
• 1 tsp baking powder
• 1 tsp table salt
• 4 large eggs
• 1 tbsp almond extract
• 2-1/4 cup all-purpose flour
• 1/2 cup sour cream
• 2 cups water

Instructions

• Grease and flour a 7″ tube pan and set aside.
• Cream butter and sugar together.
• Add baking powder and salt. Mix well.
• Add eggs. Beat well.
• Mix in almond extract.
• Slowly add flour, scraping down the bowl several times.
• Mix in sour cream.
• Spread into prepared pan and tap on the counter to settle any air pockets that may be present.
• Add water to the pressure cooker and place the trivet in the bottom of the insert.
• Cover pan tightly with foil and poke a hole in the open part of the tube.
• Use a foil sling to place the pan into the pressure cooker.
• Lock the lid and cook on manual for 60 minutes.
• Natural release then remove from the pressure cooker.
• Cool in pan 10 minutes then remove and cool on a wire rack another 10 minutes before serving with a scoop of ice cream or whipped cream and berries or chocolate sauce.

Notes

*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.

**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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