In a stand mixer add softened butter, sugar, pure vanilla extract, lemon juice, and cream until very light and fluffy.

Add in the eggs one at a 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 cake pan. Cover with aluminum foil.

Next, add 2 cups water to Instant Pot insert and add a trivet.

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

Close the lid and turn the pressure valve.

Cook on manual for 90 minutes of cooking time.

Let the pressure release naturally, then carefully remove the pound cake. Allow to cool before removing from the pan.

Garnish with whipped cream and fresh fruit.