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There is nothing like a Grandma’s love. My grandparents played a huge role in my life and shaping me into the person that I am. My grandma on Dad’s side of the family lived across from us back in the holler in West Virginia and she loved to cook and bake. Her pies were out of this world! She performed culinary magic in the kitchen, in my opinion. 

(My Grandma’s house which still stands today.) 

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Many years have passed since my sweet Grandma went home to be with Jesus and I miss her all the time. One of the things she left me was her Bible. Every now and then I look through it and there are notes about my dad’s military service, family births, pictures we gave her that she tucked away, announcements, Scripture notes, notes about my grandfather and how his death affected her, and much more. I sit down every once in a while and read over everything she wrote in her own handwriting. I can’t put into words how incredibly special it is to me. 

(My Grandparents) 

Not long ago, my mom was asking me for some information that was inside the Bible. As I was looking for the information she needed, a recipe slid out of the pages and onto my lap. I don’t recall finding that tucked away in her Bible in all the times I’ve read her notes. But I DO remember the recipe. I couldn’t believe it! It was such a God nod, and a usually I don’t talk much about my faith in my recipe posts, but it just reminded me that God cares about even the smallest things. I had been missing her, wishing we could talk, yearning for the wisdom she could impart and craving some of her recipes she cooked when I was a young girl. In fact, that same day I had talked to my cousin on the phone. She and I are very close as we are the only two granddaughters while the rest of the grandkids are all my boys. Anyway, we had been talking about Grandma and how she loved to cook and bake for us. Then this recipe just falls out. What a blessing!!! 

I stared at the recipe for what seemed like hours. All the memories of my grandma surged through my mind like a strong breeze. I could see her in the kitchen baking and canning. Back in those days, my grandma used the pressure cooker a lot! In fact, our family is known for doing a lot of canning!!! Grandma was an expert with canning, but rarely used the pressure cooker to just cook. The original pound cake recipe was for traditional cooking using the oven. As I sat looking at this recipe, I thought to myself, I bet this could be converted to an Instant Pot recipe!

This recipe is wonderful and I hope you enjoy it. The only thing that could possibly make this recipe any better is if my grandma was in the kitchen with me, telling me about her day, sharing old memories and giving me one more hug. 

Ingredients for Grandma’s Instant Pot Pound Cake

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

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Genuine Instant Pot Silicone Steam RackGenuine Instant Pot Silicone Steam RackKitchenAid KHM7210ER 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Empire RedKitchenAid KHM7210ER 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Empire Red

 

Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 InchFat Daddio’s Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch

 

 

Directions for Grandma’s Instant Pot Pound Cake

1) Cream the butter and sugar with the vanilla and lemon in a bowl until very light.


2) Beat in the eggs one at time, mixing well after each egg.

3) In a different bowl, sift together the flour, baking soda, baking powder, and salt. I love using my rainbow whisk. 


4) Slowly mix the cream mixture and buttermilk into the dry ingredients. Alternate between cream mixture and buttermilk.


5) Pour the batter into a greased 6 to 7 inch spring form pan or push cheesecake pan. Cover with foil. This is the Spring form pan that I use- 

Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 InchFat Daddio’s Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch

 

 


6) Add 2 cups water to Instant Pot insert and a trivet. Place the pan in the Instant Pot to rest on the trivet. I used my trivet with long handles, but if you do not have one you will want to use a foil sling to help lower and lift the pan. You can get the trivet below- 

Genuine Instant Pot Silicone Steam RackGenuine Instant Pot Silicone Steam Rack

 

 

 
7) 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.

Note: 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. 

NOTE: I would not store it in the fridge because then the cake will get hard. 

From my grandmother’s kitchen to my kitchen and now to yours, I hope you enjoy this recipe.

Want another variation of Instant Pot Pound Cake? This one looks delicious!

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Grandma’s Instant Pot Pound Cake Recipe


  • Author: Laura

Description



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

Instructions

1) Cream butter and sugar with the vanilla and lemon on a bowl until very light.
2) Beat in the eggs one at time, mixing well after each egg.
3) In a different bowl sift together the flour, baking soda, baking powder, and salt.
4) Slowly mix the cream mixture and buttermilk into the dry ingredients. Alternate between cream mixture and buttermilk.
5) Pour the batter into a greased 6-7-inch spring form pan or push cheesecake pan. Cover with foil.
6) Add 2 cups water to Instant Pot insert and a trivet. Place the pan in the Instant Pot to rest on the trivet. I used my trivet with long handles, but if you do not have one you will want to use a foil sling to help lower and lift the pan.
7) 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.

Notes

I would not store it in the fridge because then the cake will get hard. 


 

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