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.
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}.
Lemon Poppy Seed Bundt Cake {Instant Pot}
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
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Add flour, lemon juice, milk, and poppy seeds to a large mixing bowl.
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Stir until combined.
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Cover with a tea towel or plate and let sit out at room temperature for 6 to 8 hours or overnight.
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Once soaking stage is over, add the rest of the cake ingredients.
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Stir until combined.
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Put 2 cups water and trivet in insert pot of pressure cooker.
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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.
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Grease and flour bundt cake pan.
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Pour in cake mixture.
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Using a foil sling, carefully lower bundt pan into pressure cooker.
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Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
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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.
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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.
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Let pressure cooker sit, undisturbed, for 10 minutes to naturally depressurize.
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Then quick release pressure.
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Remove bundt pan carefully using foil sling.
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Then remove trivet and pour out water from inside insert pot of pressure cooker.
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To make the syrup, combine lemon juice and sucanat in insert pot of pressure cooker.
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If using an electric pressure cooker, set to Saute function. Or with a stovetop cooker, put on burner over medium heat.
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Bring syrup to a boil and stir constantly for about 2 to 3 minutes, until completely bubbly.
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Remove from heat and let bubbles settle.
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Poke 6 to 9 small holes in the bottom of the cake.
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Then drizzle syrup over cake, still in bundt pan.
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Let cake cool completely before tipping onto a plate.
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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.
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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
Any idea how this would work out without the bundt pan? Like making it in a glass bowl or soufflée pan? 🙂
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!
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.
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!
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!
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.
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?
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
It is a steamed cake.
Blessings.
Can almond flour substitute the one you have in the recipe?