In a stand mixer add the butter, sugar, vanilla, lemon, and cream

until very light and fluffy.

Add in the eggs one at time, mixing well after each egg.

In a medium bowl sift together the flour, baking soda, baking powder, and salt.

Slowly add the buttermilk and flour mixture to the cream mixture.

Alternate between flour mixture and buttermilk.

Pour the batter into a greased bundt pan.

Cover with foil.

Add 2 cups water to Instant Pot insert and a trivet.

Place the pan in the Instant Pot to rest on the trivet.

Close the lid and turn the pressure valve.

Cook on manual for 90 minutes.

Let the pressure release naturally.

Remove the pound cake.

Allow to cool before removing from the pan.

Garnish with whip cream and fresh fruit.