Instant Pot Almond Pound Cake. It is a perfect Spring dessert served with fresh berries and homemade whipped cream. It is dense, yet moist and has the most delicious almond flavor.

 Two slices of instant pot pressure cooker almond pound cake served with blueberries, strawberries, raspberries and whipped cream. -Skip To My Lou
Use your Instant Pot to create this Yummy Instant Pot Almond Pound Cake.

My friend Laura is at it again and has made a yummy Instant Pot Almond Pound Cake. I love that the Instant Pot not only makes dinner time a breeze with delicious main courses, and desserts too.

Related: How versatile. Be sure to check out some of our favorite Instant Pot Recipes.

Do you have an Instant Pot? Believe me, if you don’t you are missing out. I know you would fall in love with pressure cooking as I have!

Buttery Instant Pot Almond Pound Cake

Gather your Ingredients

  • Unsalted Butter
  • Sugar
  • Baking Powder
  • Salt
  • Eggs
  • Almond Emulsion
  • Flour
  • Sour Cream

Directions For Cooking The Almond Pound Cake

  1. Grease and flour a 7” tube pan and set aside.
  2. With a large stand mixer, cream butter, and sugar.
  3. Add baking powder and salt, and combine well.
  4. Add eggs, one at a time, beating well after each.
  5. Mix in Almond Emulsion (you can substitute Almond Extract if the emulsion is unavailable)
  6. Slowly add flour to the batter, scraping the bottom of the bowl on occasion.
  7. Mix in sour cream.
  8. Spread batter evenly into the tube pan, smoothing out the top and tapping the pan on the counter to settle
  9. Put 2 cups of water into the pressure cooker insert and place the trivet in the bottom of the insert.
  10. Cover the tube pan with aluminum foil, poking a hole with your finger in the area of the “tube” in the center. Seal the pan tightly.
  11. Lower the tube pan into the pressure cooker insert using a foil sling, and sitting pan on the trivet. Lock the lid and cook at high pressure for 60 minutes.
  12. Upon completion of cooking time, allow for a natural pressure release.
  13. Open the pressure cooker and remove the pan using a foil sling. Remove the foil from the top of the pan and set it on a wire rack to cool for 10 minutes. After 10 minutes run a thin knife around the edge of the pan to loosen the cake.
  14. Cool for an additional 10 minutes, then remove the cake from the pan and transfer it to a serving platter. Cool
Instant Pot Almond Pound Cake

Buttery Instant Pot Almond Pound Cake

Prep Time 25 minutes
Cook Time 1 hour

Equipment

  • 1 Instant Pot

Ingredients  

  • 1 c. Unsalted Butter softened to room temperature
  • 1 1/3 c. Sugar
  • 1 t. Baking Powder
  • 1 t Salt
  • 4 Eggs
  • 1 T Almond Emulsion
  • 2 ¼ c Flour
  • 1/2 c. Sour Cream

Instructions 

  • Grease and flour a 7” tube pan and set aside.
  • With a large stand mixer, cream butter and sugar.
  • Add baking powder and salt, and combine well.
  • Add eggs, one at a time, beating well after each.
  • Mix in Almond Emulsion (you can substitute Almond Extract if the emulsion is unavailable)
  • Slowly add flour to the batter, scraping the bottom of the bowl on occasion.
  • Mix in sour cream.
  • Spread batter evenly into the tube pan, smoothing out the top and tapping the pan on the counter to settle.
  • Put 2 cups of water into the pressure cooker insert and place the trivet in the bottom of the insert.
  • Cover the tube pan with aluminum foil, poking a hole with your finger in the area of the “tube” in the center. Seal the pan tightly.
  • Lower the tube pan into the pressure cooker insert using a foil sling, and sitting pan on the trivet. Lock the lid and cook at high pressure for 60 minutes.
  • Upon completion of cooking time, allow for a natural pressure release.
  • Open the pressure cooker and remove the pan using a foil sling. Remove the foil from the top of the pan and set it on a wire rack to cool for 10 minutes. After 10 minutes run a thin knife around the edge of the pan to loosen the cake.
  • Cool for an additional 10 minutes, then remove the cake from the pan and transfer it to a serving platter. Cool

Nutrition

Calories: 372kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 256mg | Potassium: 65mg | Fiber: 1g | Sugar: 27g | Vitamin A: 633IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
Servings: 12
Course: Dessert
Cuisine: American
Author: Cindy Hopper

Serve with ice cream, whipped cream, and fresh berries (or plain). Enjoy!

This Instant Pot Almond Pound Bake recipe would also be delicious with ice cream and a drizzle of chocolate or lemon curd and cream. So many options with this pound cake!

More Instant Pot Recipes

What did you think of cooking the almond pound cake in an instant pot? Let me know in the comments!

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About Cindy Hopper

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Comments

  1. Hi Judy, the cake is rather dense but I think you could cook it in a round pan. There is a chance the center might not get completely done. Almond extract (like you get at the grocer would be the same. Just don’t use the tiny LorAnn bottle of Almond oil unless you decrease the amount). I hope this helps. If you give it a go please leave a comment and let us know how it went.

  2. Hi,
    I’d like to make the almond pound cake. Can it be made in a round 7 inch cake pan? I don’t have a tube pan. Also is the almond emulsion the same as extract?

    Thanks,

    Judy

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