Instant Pot Lemon Ricotta Cake
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Bright, fluffy, and full of lemony goodness, this ricotta cake is spring in a ramekin—without dirtying a mountain of dishes. It’s soft like a sponge cake, creamy like a cheesecake, and yes… it’s all done in the Instant Pot.
Why You’ll Love It:
✔️ One bowl, no mixer needed
✔️ Soft, moist texture that doesn’t dry out
✔️ Perfect for brunch, dessert, or gifting
✔️ Feels fancy, but it’s beginner-friendly
💬 “This one’s for when you want to impress without the stress. You’ll feel like a kitchen pro—even if you’re still figuring out your Instant Pot.”
🍰 Recipe: Instant Pot Lemon Ricotta Cake
Yield: 4–6 small slices
Prep Time: 10 minutes
Cook Time: 35 minutes (plus cool time)
Total Time: About 1 hour
Instant Pot Lemon Ricotta Cake
Ingredients
- ¾ cup whole milk ricotta cheese
- ¼ cup sugar
- 1 large egg
- Zest of 1 lemon (or 1 tsp lemon extract)
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- Butter or spray for greasing pan
Instructions
- Grease a 6-inch springform pan or cake pan that fits in your Instant Pot. Line the bottom with parchment for extra safety.
- In a medium bowl, whisk together ricotta, sugar, egg, lemon zest, lemon juice, and vanilla until smooth.
- Sprinkle in flour, baking powder, and salt. Stir until just combined—don’t overmix.
- Pour batter into prepared pan. Cover tightly with foil.
- Add 1 cup of water to the Instant Pot and place pan on a trivet inside.
- Pressure cook on High for 35 minutes. Let pressure naturally release for 10 minutes, then quick release the rest.
- Let cake cool for 15–20 minutes before removing from pan. Chill in the fridge for a firmer texture, or enjoy slightly warm.
🔄 Substitutions & Variations
- No ricotta? Cottage cheese (blended smooth) works in a pinch.
- Want it sweeter? Dust with powdered sugar or add a spoonful of jam on top.
- No fresh lemons? Use 1 tsp lemon extract and bottled juice.
💡 Pro Tips & Lazy Hacks
- Line your pan so the cake pops out without sticking.
- One-bowl magic: Mix everything right in the bowl you melt the butter in—less cleanup!
- Serve it with: whipped cream, berries, or even lemon yogurt for an easy topping.
🧼 Clean-Up & Storage Tips
- Store leftovers in the fridge for 3–4 days.
- Reheats great in the microwave (15 seconds) or just serve chilled.
- Use foil sling in the Instant Pot to lift the cake out without spills.
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