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You are here: Home » Food Preparation » Instant Pot Lemon Poppy Seed Bundt Cake

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Instant Pot Lemon Poppy Seed Bundt Cake

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Instant Pot Lemon Poppy Seed Bundt Cake | With the addition of lemon syrup, this cake is wonderfully fresh, slightly tangy, and so lemon-y. And because the recipe calls for a soaking stage beforehand, einkorn -- already more digestible than wheat! -- becomes even more tummy-friendly. | TraditionalCookingSchool.com

My mom and I share a common love…

Lemon Poppy Seed Bundt Cake!

I remember making it for her birthday a looooong time ago. With my husband’s birthday fast approaching, I figured it was time to dust off the old tradition and bring it back to life.

With the addition of lemon syrup, this cake is wonderfully fresh, slightly tangy, and so lemon-y. And because the recipe calls for a soaking stage beforehand, einkorn — already more digestible than wheat! — becomes even more tummy-friendly.

Instant Pot Lemon Poppy Seed Bundt Cake | With the addition of lemon syrup, this cake is wonderfully fresh, slightly tangy, and so lemon-y. And because the recipe calls for a soaking stage beforehand, einkorn -- already more digestible than wheat! -- becomes even more tummy-friendly. | TraditionalCookingSchool.com

I found this lovely glass bundt cake pan in which to bake my cake. I wanted something without a nonstick coating, and this fit the bill. It also fits in the 6-quart Instant Pot.

Try the keto-friendly version too:Keto Lemon Poppyseed Bundt Cake {grain-free, dairy-free, THM:S}.

5 from 1 vote
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Lemon Poppy Seed Bundt Cake {Instant Pot}

With the addition of lemon syrup, this Lemon Poppy Seed Bundt Cake is wonderfully fresh, slightly tangy, and so lemon-y!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Soaking and Release Time 8 hours 10 minutes
Total Time 9 hours 20 minutes
Servings 10 servings
Author Haniya Cherry

Ingredients

For the lemon poppy seed bundt cake:

  • 2 cups all-purpose einkorn flour
  • 3/4 tablespoon lemon juice
  • 1 1/2 cups full fat coconut milk or whole milk or dairy-free milk of choice
  • 4 tablespoons poppy seeds
  • 1/2 cup coconut oil barely melted
  • 1 1/4 cup sucanat or rapadura
  • 1/2 teaspoon sea salt scant
  • 2 organic or pastured eggs
  • 2 teaspoons baking powder
  • 3 teaspoons lemon peel

For the lemon syrup:

  • 1/3 cup lemon juice
  • 1/3 cup sucanat or rapadura

Instructions

  1. Add flour, lemon juice, milk, and poppy seeds to a large mixing bowl.
  2. Stir until combined.
  3. Cover with a tea towel or plate and let sit out at room temperature for 6 to 8 hours or overnight.
  4. Once soaking stage is over, add the rest of the cake ingredients.
  5. Stir until combined.
  6. Put 2 cups water and trivet in insert pot of pressure cooker.
  7. If using an electric pressure cooker, set to Saute function so water will heat up. Or with a stovetop cooker, put on burner over medium heat.
  8. Grease and flour bundt cake pan.
  9. Pour in cake mixture.
  10. Using a foil sling, carefully lower bundt pan into pressure cooker.
  11. Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
  12. If using an electric cooker, set to high for 50 minutes. Or if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 50 minutes.
  13. Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat. With a stove-top cooker, remove from heat.
  14. Let pressure cooker sit, undisturbed, for 10 minutes to naturally depressurize.
  15. Then quick release pressure.
  16. Remove bundt pan carefully using foil sling.
  17. Then remove trivet and pour out water from inside insert pot of pressure cooker.
  18. To make the syrup, combine lemon juice and sucanat in insert pot of pressure cooker.
  19. If using an electric pressure cooker, set to Saute function. Or with a stovetop cooker, put on burner over medium heat.
  20. Bring syrup to a boil and stir constantly for about 2 to 3 minutes, until completely bubbly.
  21. Remove from heat and let bubbles settle.
  22. Poke 6 to 9 small holes in the bottom of the cake.
  23. Then drizzle syrup over cake, still in bundt pan.
  24. Let cake cool completely before tipping onto a plate.
  25. If desired, reserve some syrup to drizzle over cake and garnish with fresh lemon zest just before serving. Enjoy!

Recipe Notes

  • I found this lovely glass bundt cake pan in which to bake my cake. I wanted something without a nonstick coating, and this fit the bill. It also fits in the 6-quart Instant Pot.

Will you make this Instant Pot Lemon Poppy Seed Bundt Cake? What is your favorite Instant Pot dessert?

Want more pressure cooker and Instant Pot recipes? Check out:

  • 80 Amazing, Easy, & Healthy Instant Pot Recipes {pressure cooker, too!}
  • 47 Instant Pot Holiday Recipes

This post was featured in 22 Real Food Instant Pot Desserts.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Desserts & Cookies Food Preparation Pressure Cooking Recipes Soaking

About Haniya Cherry

Haniya is Wardee’s oldest daughter, a Traditional Cooking School child through and through! She enjoys reading history, science and adventure memoirs and long classic novels; adventuring outside; learning about the chemistry of food; and trying new recipes. Sourdough, kefir, ginger beer, and apple chutney are her favorite ferments! She and her husband have two little boys, both born at home.

Reader Interactions

Comments

  1. cathy says

    February 9, 2017 at 2:01 am

    Hi. The poppy seed link isn’t going to the poppy seeds. It’s going to the California poppy dried herb. Here’s the seed link, I think anyway… 🙂

    https://www.mountainroseherbs.com/products/poppy-seed/profile

    Reply
  2. cathy says

    February 9, 2017 at 2:05 am

    Any idea how this would work out without the bundt pan? Like making it in a glass bowl or soufflée pan? 🙂

    Reply
    • Haniya Cherry says

      February 9, 2017 at 8:15 am

      Oops, thanks for noticing the link! It should go to the right place now. 🙂

      I have not tried the recipe with any other pan, but I would definitely give it a shot! A ceramic souffle pan might take longer to heat up in the pressure cooker, and so the cake might need some extra cooking time, but I’m guessing a glass bowl would probably be about the same as a bundt pan. Let me know if you try it!

      Reply
  3. Rebecca says

    March 16, 2017 at 3:28 pm

    Hi – I would like to try this. What is the cup size of your bundt pan for
    the 6 qt Instant Pot? I believe I have the 3 cup Bundt Pan that fits
    my 6 qt IP.

    Reply
    • Haniya Cherry says

      March 16, 2017 at 4:59 pm

      Hi Rebecca! My bundt pan holds about 5 cups to the top of the flutes. The batter, when baked, comes to a little above the flutes (you can see this in the pictures). If your bundt pan holds only 3 cups, then perhaps halving the recipe would work!

      Reply
      • Rebecca says

        March 16, 2017 at 10:13 pm

        Thanks for the reply. I think I would like to try the 3 cup – halving the recipe is not a problem. I’m wondering if the baking time would be the same. We just love the instant pot!

        Reply
        • Haniya Cherry says

          March 18, 2017 at 10:11 am

          I’m not honestly sure how it would affect the baking time, but since your bundt pan is smaller, perhaps try going down to 40 minutes or so (instead of 50) and keeping the 10 minute rest time. You might be able to get down to 30 minutes, but in my experience this cake needs more cooking time rather than less, so 40 minutes might be a better place to start.

          If your bundt pan is see-through like mine, I looked for a good crumb-y texture all the way through as a sign that it was done. It’ll solidify more as it cools but you should still be able to see some of that texture. The cake should also have started to peel back slightly from the sides of the pan.

          Reply
  4. Melanie Clayton says

    February 9, 2018 at 3:06 pm

    Hi Haniya 🙂 I’m looking at the recipe and have made it through the first step. I’m wondering if the 3/4 TBSP of Lemon Juice + 3 tsp Lemon Peel will give it enough Lemon Flavor?

    Reply
    • Maria says

      December 28, 2021 at 4:34 pm

      3 tsp of lemon peel is = to 1 Tbsp. 3/4 tsp of lemon juice isn’t going to give much lemon flavor but the 1 Tbsp of zest should offer some lemon flavor. If you like lemon add an extra tsp or two of zest

      Reply
  5. anonymous says

    February 17, 2018 at 4:30 pm

    It is a steamed cake.

    Blessings.

    Reply
  6. Cris says

    February 21, 2022 at 9:47 am

    Can almond flour substitute the one you have in the recipe?

    Reply
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