Light and sweet pound cake inspired by Sally Lunn Bread.
Not too long ago I tried a slice of Sally Lunn Bread at a tea party. My slice was slathered in butter, because you only live once right? But, it was the most delicious piece of bread that I ever put in my mouth. I’m not a big fan of bread, but this one definitely took the cake.
I wanted to turn this bread recipe into a cake. When I took that first bite of bread it reminded me so much of a light pound cake. I knew that I had to try my hand at making at home. I set to work on making this recipe, and decided to bake it in my Instant Pot.
What is Sally Lunn Bread?
Sally Lunn bread is a bun or teacake similar to the sweet brioche breads of France. The first record of this bread being served was in 1780 in the spa town of Bath, England The bread is typically made with yeast, cream, eggs, and flour. Where the recipe actually came from seems to be mostly surrounded by a lot of myths.
How do you make Sally Lunn Bread Pound Cake?
I turned this bread recipe into a pound cake because I love the bread and thought it would make a great cake in my Instant Pot. It is believed that Sally Lunn Bread was served for breakfast very often along with butter. So, I thought it would be perfect to turn into a pound cake. I love a good pound cake slice with a cup of tea or coffee for breakfast in the mornings. You can never go wrong with cake for breakfast right?
Can I bake this in my oven instead of instant pot?
Yes you can bake this pound cake in your oven instead of your Instant Pot. However, it will take longer. You will need to bake your cake in the oven for at least an hour and fifteen minutes. After that time you can insert a toothpick to check for doneness. Your cake may need longer. I cooked this cake in the Instant Pot because I find that Instant Pot Cakes come out a little more moist. I also find that they are less likely to fall if I bake them in the Instant Pot.
What Ingredients do I need to make Sally Lunn Bread?
You will need unsalted butter, granulated sugar, eggs, vanilla extract, lemon juice, all purpose flour, baking soda, baking powder, salt, and buttermilk. If you do not have buttermilk you can make your own by taking one cup of milk and adding one tablespoon lemon juice or distilled white vinegar and allow that to sit for 5 to 10 minutes. Now you have buttermilk without having to buy it.
You may like these other cake recipes:
Cannoli Layered Cake
Old Fashioned Berry Cornbread Cake
Amazing Chocolate Strawberry Layered Cake
Reese’s Nutter Butter Cake
Sally Lunn Bread Inspired Cake
- Instant Pot/Pressure Cooker
- 1 cup unsalted butter at room temp
- 2 cups granulated sugar
- 4 eggs room temp
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup buttermilk
- 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.
Omg, this is by far the most amazing cake I have ever had! My family says it is restaurant quality!! Thank you so much!!