Raspberry Glazed Key Lime Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate Sour Cream: Gently stir in the sour cream, which helps keep the cake moist and adds a slight tang to complement the lime.
- 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.
- Cool the Cake: Remove the cake from the oven and transfer it onto a cooling rack. Allow it to cool completely before glazing.
- 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.
- Add Raspberries: Stir the finely chopped fresh raspberries into the glaze, mixing gently to keep their texture.
- 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
