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.

Raspberry Cake with Lemon Glaze with a slice cut to be served

Ingredients

CAKE:

2 large eggs

3 teaspoons whole milk

2 tablespoons lemon juice

1 teaspoon lemon zest

4 tablespoons unsalted butter melted and cooled

1-1/3 cups gluten-free all-purpose flour

1-1/2 teaspoons gluten-free baking powder

1/2 teaspoon baking soda

1/2 cup granulated sugar

1/8 teaspoon salt

1/2 cup halved fresh raspberries

 

LEMON GLAZE::

5 teaspoons powdered sugar

5 teaspoons fresh lemon juice

 

Directions

  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 over mix, 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.

 

Prep Time:  10 minutes

Cook Time:  30 minutes

Serves:  6

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

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