Instant Pot Raspberry Cake with Lemon Glaze

For the full experience, make this recipe with the Drop Recipes app.

recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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 (about 100 g)
  • Whole milk icon
    Whole milk
    3 tbsp (about 49.5 g)
  • Lemon zest icon
    Lemon zest
    1 tsp (about 3.8 g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (about 27 g)
  • Unsalted butter icon
    Unsalted butter
    ¼ cup (about 57.6 g)
  • Gluten-free flour icon
    Gluten-free flour
    1 ¼ cups (about 159.6 g)
  • Gluten-free baking powder icon
    Gluten-free baking powder
    1 ½ tsp (about 7.5 g)
  • Baking soda icon
    Baking soda
    ½ tsp (about 2.33 g)
  • Salt icon
    ⅛ tsp (about 0.78 g)
  • Granulated sugar icon
    Granulated sugar
    ½ cup (about 102 g)
  • Raspberries icon
    ½ cup (about 79.2 g)
  • Water icon
    1 cup (about 240 g)
  • Lemon juice icon
    Lemon juice
    1 ⅝ tbsp (about 22.5 g)
  • Powdered sugar icon
    Powdered sugar
    ¼ cup (about 38.25 g)


  • 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. Release pressure -
  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
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.