Raspberry Cake with Lemon Glaze
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, I Love My Instant Pot Gluten Free Diet by Michelle Fagone, lemon juice, lemon zest, medium, modern, powdered sugar, prep 10 min, pressure cook, salt, unsalted butter, whole milk
Ingreadient
- 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
Direction
- 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.
