Description
This Raspberry Glazed Key Lime Cake is a delightful dessert combining the tangy zest and juice of key limes with a moist, buttery cake. The cake is topped with a sweet and creamy raspberry glaze, making it a perfect balance of tart and sweet flavors. Ideal for summer gatherings or any special occasion, this loaf-style cake offers fresh raspberry notes that complement the key lime essence beautifully.
Ingredients
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with non-stick spray to ensure the cake doesn’t stick, then set aside.
- 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. This will provide a tender crumb to the cake.
- Add Wet Ingredients: 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 cake with its signature citrus flavor.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, salt, and baking soda. Gradually add these dry ingredients to the wet mixture, mixing until fully blended but not overmixed to maintain cake tenderness.
- Incorporate Sour Cream: Gently stir in the sour cream, which adds moisture and richness to the cake batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely on a cooling rack before glazing.
- Make the Glaze: For the glaze, whisk together the softened butter, powdered sugar, and heavy cream in a bowl until smooth and spreadable. Add more cream if necessary to reach the right consistency.
- Add Raspberries: Stir in the finely chopped fresh raspberries into the glaze evenly.
- Glaze the Cake: Spread the raspberry glaze over the cooled cake, allowing it to set slightly before slicing and serving.
Notes
- Ensure the butter and eggs are at room temperature for the best texture.
- Fresh key limes are ideal for zest and juice, but bottled key lime juice can be used if fresh are not available.
- Cool the cake completely before glazing to prevent the glaze from melting.
- The glaze can be stored in the refrigerator and gently warmed before spreading if it becomes too firm.
- For a more intense raspberry flavor, add a few whole raspberries on top as garnish.
