Raspberry Cake with Lemon Glaze


  • 2 large eggs
  • 3 tbsp whole milk
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 4 tbsp unsalted butter
  • 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
  • 5 tbsp powdered sugar
  • 5 tsp fresh lemon juice
  • Lightly grease a 7 inch springform pan with either oil or cooking spray.
  • In a medium bowl, whisk together eggs, milk, lemon juice, lemon zest, and butter.
  • In a large bowl, combine flour, baking powder, baking soda, sugar, salt, and raspberries.
  • 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.
  • Transfer mixture to greased springform pan.
  • Add 1 cup water to the Instant Pot® and insert steam rack. Place springform pan on top. Lock lid.
  • 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.
  • Unlock springform pan and let cool completely 30 minutes.
  • 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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