Raspberry Cake with Lemon Glaze

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Raspberry Cake with Lemon Glaze
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, baking soda, contributed, cook 30 min, dessert, eggs, fresh lemon juice, gluten free, gluten-free all-purpose flour, gluten-free baking powder, granulated sugar, halved fresh raspberries, lemon juice, lemon zest, medium, modern, powdered sugar, prep 10 min, pressure cook, salt, unsalted butter, whole milk

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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