Raspberry Cake with Lemon Glaze

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.

Cuisine

Modern

Course

Dessert

Difficulty

Medium

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

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, Michelle Fagone, modern, powdered sugar, prep 10 min, pressure cook, salt, unsalted butter, whole milk

Prep Time

10 min

Cook Time

30 min

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.