Instant Pot Raspberry Cake with Lemon Glaze

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Mar 30, 2020


  • Egg icon
    2 (100g)
  • Whole milk icon
    Whole milk
    3 tbsp (49g)
  • Lemon zest icon
    Lemon zest
    1 tsp (4g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (27g)
  • Unsalted butter icon
    Unsalted butter
    4 tbsp (57g)
  • Gluten-free flour icon
    Gluten-free flour
    1.33 cups (160g)
  • Gluten-free baking powder icon
    Gluten-free baking powder
    1.5 tsp (7g)
  • Baking soda icon
    Baking soda
    about ½ tsp (2g)
  • Salt icon
    about ⅛ tsp (1g)
  • Granulated sugar icon
    Granulated sugar
    about ½ cup (102g)
  • Raspberries icon
    about ½ cup (79g)
  • Water icon
    1 cup (240ml)
  • Lemon juice icon
    Lemon juice
    5 tsp (22g)
  • Powdered sugar icon
    Powdered sugar
    5 tbsp (38g)


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Medium bowl
  • kCook icon Springform pan - 7"
  • kCook icon Small bowl

Step preview

  1. Grease a clean springform pan
  2. Add egg, whole milk, lemon zest, lemon juice and unsalted butter to a clean medium bowl
  3. Whisk together
  4. Add gluten-free flour, gluten-free baking powder, baking soda, salt, granulated sugar and raspberries to a clean large mixing bowl
  5. Stir until combined
  6. Transfer wet ingredients to dry ingredients
  7. Using a fork, cream together mixture until combined
  8. Transfer batter to springform pan
  9. Add water to the inner pot
  10. Place a clean rack in the inner pot
  11. Place springform pan on the rack
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, High, 30 min
  14. Quick release
  15. Unlock springform pan
  16. Let cool completely - 30 min
  17. Add lemon juice and powdered sugar to a clean small bowl
  18. Whisk together until the consistency of corn syrup
  19. Gently pour glaze evenly over cooled cake
  20. Slice and serve
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