Raspberry Glazed Key Lime Cake Recipe

Introduction

This Raspberry Glazed Key Lime Cake is a delightful blend of tart and sweet flavors, perfect for any occasion. The moist key lime cake is topped with a creamy raspberry glaze that adds a fresh, fruity finish.

Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 2-3 teaspoons key lime zest
• 1 teaspoon vanilla
• 2 tablespoons key lime juice
• 1 ¾ cup flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup sour cream
• 1 tablespoon softened butter (for glaze)
• ½ cup powdered sugar
• 1 tablespoon heavy cream
• 2 tablespoons finely chopped fresh raspberries

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
2. Step 2: In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs until fully incorporated. Stir in the key lime zest, vanilla, and key lime juice.
3. Step 3: In a small bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until fully blended. Then stir in the sour cream.
4. Step 4: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
5. Step 5: Remove the cake from the oven and let it cool completely on a wire rack.
6. Step 6: To make the glaze, whisk together the softened butter, powdered sugar, and heavy cream, adding a little extra cream if needed to reach a spreadable consistency.
7. Step 7: Stir in the chopped raspberries gently. Spread the glaze evenly over the cooled cake before serving.

Tips & Variations

• Use fresh key limes for the best flavor, but regular limes can be a substitute if necessary.
• For a more intense raspberry flavor, fold whole fresh raspberries into the batter before baking.
• If you prefer a thinner glaze, add a bit more heavy cream until it reaches your desired consistency.
• To make this cake dairy-free, substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture. The glaze may firm up in the fridge but will soften slightly when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime instead of key lime?

Yes, regular limes can be used if key limes are unavailable. The flavor will be slightly different but still delicious.

Can this cake be frozen?

Yes, the cake can be frozen without the glaze. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw completely before glazing and serving.

Raspberry Glazed Key Lime Cake Recipe

Print Recipe

★★★★★

4.9 from 445 reviews

This Raspberry Glazed Key Lime Cake is a delightful and tangy dessert combining the zesty brightness of key lime with the sweet freshness of raspberries. Moist and tender with a luscious, creamy glaze studded with fresh raspberries, it’s perfect for spring and summer gatherings or anytime you want a refreshing twist on a classic cake.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 2–3 teaspoons key lime zest
• 1 teaspoon vanilla extract
• 2 tablespoons key lime juice
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup sour cream

Glaze Ingredients

• 1 tablespoon softened butter
• ½ cup powdered sugar
• 1 tablespoon heavy cream (plus more if needed)
• 2 tablespoons finely chopped fresh raspberries

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with non-stick spray and set it aside to get ready for the batter.
2. Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step helps to incorporate air into the batter for a tender cake.
3. Add Eggs and Flavorings: Beat in the eggs one at a time until fully incorporated. Then stir in the key lime zest, vanilla extract, and key lime juice for that bright citrus flavor.
4. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures even distribution of leavening and salt throughout the cake.
5. Mix Dry and Wet Ingredients: Slowly add the dry ingredients into the wet ingredients in the mixer bowl, mixing until fully blended. Avoid over-mixing to keep the cake tender.
6. Incorporate Sour Cream: Gently stir in the sour cream, which helps keep the cake moist and adds a slight tang to complement the lime.
7. Bake the Cake: Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and transfer it onto a cooling rack. Allow it to cool completely before glazing.
9. Prepare the Raspberry Glaze: In a bowl, whisk together the softened butter, powdered sugar, and heavy cream. Add more cream if necessary to achieve a spreadable consistency.
10. Add Raspberries: Stir the finely chopped fresh raspberries into the glaze, mixing gently to keep their texture.
11. Glaze the Cake: Spread the raspberry glaze evenly over the cooled cake, allowing it to drip slightly down the sides for a beautiful finish.

Notes

• Use fresh key limes if available for the most authentic flavor; bottled key lime juice is a suitable substitute.
• The glaze consistency can be adjusted by adding more or less heavy cream depending on your preference.
• Allow the cake to cool completely before glazing to prevent the glaze from melting.
• Store the cake in the refrigerator due to the dairy content in the glaze; bring to room temperature before serving.
• This cake can be made a day ahead to let flavors meld together nicely.

Keywords: key lime cake, raspberry glaze, citrus cake, moist cake, summer dessert, loaf cake