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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


  • Instant Pot/Pressure Cooker


  • 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


  • 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.


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


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