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Raspberry Glazed Key Lime Cake Recipe

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★★★★

4 from 90 reviews

A moist and tangy Raspberry Glazed Key Lime Cake that combines the zesty brightness of key lime with the sweet freshness of raspberries, topped with a smooth, creamy glaze. Perfect for a light dessert or a special occasion treat.

Ingredients

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Cake

  • 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

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

Instructions

  1. Prepare the baking pan: Preheat the oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with non-stick spray and set aside to ensure the cake does not stick.
  2. Cream butter and sugar: In a stand mixer bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process incorporates air for a tender cake texture.
  3. Add eggs and flavorings: Beat in the eggs one at a time until fully incorporated. Stir in the key lime zest, vanilla extract, and key lime juice to infuse the batter with citrus flavor.
  4. Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures even distribution of the leavening agents.
  5. Combine wet and dry mixes: Slowly add the dry ingredients to the wet ingredients, blending just until combined. Overmixing can result in a dense cake.
  6. Incorporate sour cream: Gently fold in the sour cream to add moisture and richness to the batter.
  7. Bake the cake: Pour the batter into the prepared loaf pan and bake for 50 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Cool the cake: Remove the cake from the oven and transfer it to a cooling rack. Allow it to cool completely before glazing.
  9. Prepare the raspberry glaze: In a small bowl, whisk together the softened butter, powdered sugar, and heavy cream, adding more cream if necessary to reach a spreadable consistency.
  10. Add raspberries and glaze the cake: Stir in the finely chopped fresh raspberries, then spread the glaze evenly over the cooled cake for a refreshing finish.

Notes

  • Using key lime zest and juice gives this cake its signature tangy flavor, but regular lime can be used as a substitute.
  • Make sure the cake is completely cool before applying the glaze to prevent melting or sliding.
  • The glaze consistency can be adjusted with additional heavy cream to your preferred thickness.
  • Fresh raspberries add a natural fruity sweetness and slight texture contrast to the glaze.
  • Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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

Find it online: https://foodiecara.com/raspberry-glazed-key-lime-cake-recipe/