Raspberry Cake with Lemon Glaze
By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone
Print Recipe
Bursting with flavor from raspberries and lemon, this little cake just screams summer. The light, citrusy glaze complements the berry cake in delicious perfection. Small in size, this dessert is ideal when you want a little something sweet, but don’t want the leftovers of a bigger, traditional cake lingering in your home all week. Enjoy a slice with a morning cup of coffee or tea.
Votes: 2
Rating: 5
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
Cake
  • 2 large eggs
  • 3 tbsp whole milk
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 4 tbsp unsalted butter melted and cooled
  • 1 1/3 cups gluten-free all-purpose flour
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1/2 cup halved fresh raspberries
Lemon Glaze
  • 5 tbsp powdered sugar
  • 5 tsp fresh lemon juice
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
Cake
  • 2 large eggs
  • 3 tbsp whole milk
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 4 tbsp unsalted butter melted and cooled
  • 1 1/3 cups gluten-free all-purpose flour
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1/2 cup halved fresh raspberries
Lemon Glaze
  • 5 tbsp powdered sugar
  • 5 tsp fresh lemon juice
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Lightly grease a 7 inch springform pan with either oil or cooking spray.
  2. In a medium bowl, whisk together eggs, milk, lemon juice, lemon zest, and butter.
  3. In a large bowl, combine flour, baking powder, baking soda, sugar, salt, and raspberries.
  4. Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Using a fork, cream together mixture until combined. Do not overmix, as some lumps are fine.
  5. Transfer mixture to greased springform pan.
  6. Add 1 cup water to the Instant Pot® and insert steam rack. Place springform pan on top. Lock lid.
  7. Press the Manual or Pressure Cook button and adjust cook time to 30 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
  8. Unlock springform pan and let cool completely 30 minutes.
  9. Whisk together glaze ingredients until the consistency of corn syrup. If glaze is too thick, add more juice; if glaze is too runny, add more sugar. Gently pour glaze evenly over cooled cake. Slice and serve.
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