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.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 2large eggs
  • 3tbsp whole milk
  • 2tbsp lemon juice
  • 1tsp lemon zest
  • 4tbsp unsalted buttermelted and cooled
  • 1 1/3cups gluten-free all-purpose flour
  • 1 1/2tsp gluten-free baking powder
  • 1/2tsp baking soda
  • 1/2cup granulated sugar
  • 1/8tsp salt
  • 1/2cup halved fresh raspberries
Lemon Glaze
  • 5tbsp powdered sugar
  • 5tsp fresh lemon juice
  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.