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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
Author Haniya Cherry

Ingredients

For the lemon poppy seed bundt cake:

For the lemon syrup:

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!