Instant Pot Lemon Poppy Seed Bundt Cake | Traditional Cooking School

Ingredients

• 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
• 1/3 cup lemon juice
• 1/3 cup sucanat or rapadura