Raspberry Glazed Key Lime Cake

I’ve always been a fan of desserts that offer a perfect balance of tart and sweet, and this Raspberry Glazed Key Lime Cake is no exception. It’s the kind of dessert that not only looks impressive but tastes absolutely divine. Whether you’re hosting a summer gathering, a special occasion, or simply want to treat yourself, this cake is sure to be a crowd-pleaser. The tangy kick of the key lime combined with the smooth, fruity raspberry glaze creates a delightful contrast that will leave everyone craving more.

The beauty of this cake lies in its simplicity. The moist key lime cake base is both light and zesty, while the raspberry glaze adds a vibrant burst of color and flavor. This cake is incredibly versatile—it can be served as a casual dessert or dressed up for a more formal event. It’s perfect for anyone who loves the refreshing, citrusy flavor of lime but with a twist of something special. The raspberry glaze ties everything together, giving it a beautiful finish that’s as delicious as it is visually appealing.

One of the best parts about making this cake is how easy it is to prepare. The ingredients come together quickly, and the result is a moist, flavorful cake that will impress anyone who tastes it. Whether you’re an experienced baker or a beginner, this recipe is foolproof. So, let’s dive into the process and create this show-stopping dessert that will have everyone asking for the recipe!

Ingredients:

For the Key Lime Cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 3 large eggs

• 1/2 cup sour cream

• 1/4 cup fresh key lime juice

• Zest of 2 key limes

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

For the Raspberry Glaze:

• 1 cup fresh raspberries (or frozen, thawed)

• 1/2 cup powdered sugar

• 1 tablespoon fresh key lime juice

• 1/2 teaspoon vanilla extract

How to Bake the Raspberry Glazed Key Lime Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial for a soft, tender cake texture.

4. Add the eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

5. Incorporate the wet ingredients: Add the sour cream, fresh key lime juice, key lime zest, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined.

6. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined, being careful not to overmix.

7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

   How Long to Bake and How to Store Leftovers

   The key to getting a perfectly baked cake is checking it at the right time. For this Raspberry Glazed Key Lime Cake, bake it for 30-35 minutes at 350°F (175°C). However, keep in mind that oven temperatures can vary, so it’s always a good idea to check your cake a few minutes before the suggested time. Insert a toothpick or cake tester into the center of the cake—if it comes out clean or with just a few crumbs, the cake is done. If you notice any wet batter on the toothpick, give it a few more minutes and check again. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling the cake before glazing is essential to avoid the glaze from melting too quickly.

   How to Store Leftovers

   If you happen to have any leftover cake (which might be rare!), store it in an airtight container to keep it fresh. It can be kept at room temperature for up to 2 days. If you need to store it for a longer period, refrigerating the cake is a better option. It will stay fresh for about 3-4 days when kept in the fridge. Just be sure to cover it well to prevent it from drying out. When ready to enjoy, you can eat it cold, or for a warm treat, pop it in the microwave for a few seconds to bring back its softness.

   Tips for Perfect Raspberry Glazed Key Lime Cake

   • Use fresh key limes: For the best flavor, always opt for fresh key limes instead of bottled lime juice. The zest from fresh limes adds a fragrant, tangy kick that really makes this cake stand out.

   • Don’t skip the cooling time: Make sure the cake is completely cooled before applying the raspberry glaze. This prevents the glaze from melting and running off the cake, ensuring that it stays in place and gives you a beautiful finish.

   • Glaze generously: The raspberry glaze is one of the stars of this recipe, so don’t be shy about drizzling it generously over the cooled cake. It adds a sweet-tart contrast to the cake’s flavors and makes each slice look even more appealing.

   • Add a touch of whipped cream: For an extra indulgence, serve the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy topping complements the tangy cake beautifully.

   With these tips, your Raspberry Glazed Key Lime Cake will turn out perfectly every time!

   Frequently Asked Questions

   1. Can I use regular limes instead of key limes for this cake?
      Yes, you can substitute regular limes for key limes. While key limes have a more intense flavor and are slightly more tart, regular limes will still give the cake a refreshing citrus taste. Just make sure to adjust the zest and juice quantities to your taste preference.

   2. Can I make this cake in advance?
      Absolutely! This cake can be baked up to 2 days in advance. Simply allow it to cool completely, then store it in an airtight container at room temperature. You can prepare the raspberry glaze ahead of time as well, and store it in the refrigerator. When ready to serve, drizzle the glaze over the cake just before serving to keep it fresh and vibrant.

   3. Can I freeze this cake?
      Yes, this cake freezes beautifully. After baking and cooling, wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe bag or container. It will stay fresh in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and add the glaze just before serving.

   4. How can I make the raspberry glaze thicker?
      If you prefer a thicker glaze, simply reduce the amount of lime juice or add more powdered sugar until you reach your desired consistency. Another option is to simmer the raspberries over low heat until they break down and thicken naturally, then strain the mixture before glazing the cake.

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      Raspberry Glazed Key Lime Cake

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      • Author: Lena Meeli
      • Total Time: 35 minutes
      • Yield: 8 servings 1x

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      Description

      This Raspberry Glazed Key Lime Cake is a delightful balance of tangy and sweet, making it a perfect dessert for any occasion. The key lime cake is tender and moist, with a zesty citrus flavor, while the raspberry glaze adds a vibrant touch. Whether you serve it as a light dessert or at a special event, it’s sure to be a crowd-pleaser!

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      Ingredients

      Scale 1x2x3x

      For the Key Lime Cake:

      • 2 cups all-purpose flour

      • 1 1/2 teaspoons baking powder

      • 1/2 teaspoon baking soda

      • 1/4 teaspoon salt

      • 1/2 cup unsalted butter, softened

      • 1 1/2 cups granulated sugar

      • 3 large eggs

      • 1/2 cup sour cream

      • 1/4 cup fresh key lime juice

      • Zest of 2 key limes

      • 1 teaspoon vanilla extract

      • 1/2 cup whole milk

      For the Raspberry Glaze:

      • 1 cup fresh raspberries (or frozen, thawed)

      • 1/2 cup powdered sugar

      • 1 tablespoon fresh key lime juice

      • 1/2 teaspoon vanilla extract

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      Instructions

      1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

      2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

      3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.

      4. Add the eggs one at a time, beating well after each addition.

      5. Stir in the sour cream, lime juice, lime zest, and vanilla extract.

      6. Gradually add the dry ingredients, alternating with the milk, and mix until just combined.

      7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.

      8. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

      9. To make the glaze, mash the raspberries and mix with powdered sugar, lime juice, and vanilla extract.

      10. Drizzle the raspberry glaze over the cooled cake and serve.

      Notes

      • Add chopped walnuts or almonds for extra crunch.

      • Store leftovers in an airtight container for up to 3 days.

      • For a stronger flavor, substitute feta cheese with blue cheese in a savory variation of this recipe.

      • Prep Time: 10 minutes
      • Cook Time: 25 minutes