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Sally Lunn Bread Cake Slice

Sally Lunn Bread Inspired Cake

Light and sweet pound cake inspired by Sally Lunn Bread.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8 slices
Calories: 619kcal

Equipment

  • Instant Pot/Pressure Cooker

Ingredients

  • 1 cup unsalted butter at room temp
  • 2 cups granulated sugar
  • 4 eggs room temp
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup buttermilk

Instructions

  • 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.

Notes

You can bake this in the oven instead of the Instant Pot at 325 degrees.  However, you will need to add time. 

Nutrition

Serving: 1slice | Calories: 619kcal | Carbohydrates: 88g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 146mg | Sodium: 395mg | Potassium: 128mg | Fiber: 1g | Sugar: 52g | Vitamin A: 877IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg