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!
Ingredients
For the Key Lime Cake:
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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3 large eggs
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1/2 cup sour cream
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1/4 cup fresh key lime juice
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Zest of 2 key limes
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1 teaspoon vanilla extract
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1/2 cup whole milk
For the Raspberry Glaze:
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1 cup fresh raspberries (or frozen, thawed)
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1/2 cup powdered sugar
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1 tablespoon fresh key lime juice
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1/2 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, beat the butter and sugar together until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Stir in the sour cream, lime juice, lime zest, and vanilla extract.
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Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
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Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
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Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
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To make the glaze, mash the raspberries and mix with powdered sugar, lime juice, and vanilla extract.
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Drizzle the raspberry glaze over the cooled cake and serve.
Notes
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Add chopped walnuts or almonds for extra crunch.
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Store leftovers in an airtight container for up to 3 days.
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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