Name: Raspberry Glazed Key Lime Cake
Prep time: 20 min
Cook time: PT-491909H54M56S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon key lime zest (or regular lime zest); ⅓ cup key lime juice; ½ cup sour cream or Greek yogurt; 1 teaspoon vanilla extract; A few drops green food coloring (optional); ½ cup fresh or frozen raspberries; 1 tablespoon lemon or lime juice (for glaze); 1–2 teaspoons water, as needed; 1 cup powdered sugar, sifted; Pinch of salt

I love how this Raspberry Glazed Key Lime Cake brings together bright citrus flavor and sweet-tart raspberry in one soft, tender slice. The cake is moist and fluffy with fresh key lime zest and juice, and I finish it with a vibrant raspberry glaze that gently drips down the sides for a beautiful presentation. It feels bakery-worthy, yet I can easily make it at home.

Why You’ll Love This Recipe

I love this recipe because the balance of tangy lime and sweet raspberry feels refreshing and not overly heavy. I get a soft, buttery crumb from the sour cream (or Greek yogurt), and the glaze adds a fruity pop that makes each slice stand out.

Also I appreciate how simple the process is. I mix the batter in just a few steps, bake it in a loaf or round pan, and top it with a quick stovetop glaze. It works beautifully for spring gatherings, summer desserts, or whenever I crave something bright and cheerful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tbsp key lime zest (or regular lime zest)

⅓ cup key lime juice

½ cup sour cream or Greek yogurt

1 tsp vanilla extract

a few drops green food coloring (optional)

For the raspberry glaze:

½ cup fresh or frozen raspberries

1 tbsp lemon or lime juice

1–2 tsp water, as needed

1 cup powdered sugar, sifted

pinch of salt

Directions

I preheat my oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan. I sometimes line it with parchment for easier removal.

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

In a large mixing bowl, I cream the softened butter and sugar until light and fluffy, about 2–3 minutes. I beat in the eggs one at a time, then mix in the lime zest, lime juice, sour cream, and vanilla extract until combined.

Then I gradually add the dry ingredients to the wet mixture and mix just until incorporated. I make sure not to overmix. If I want a brighter color, I add a few drops of green food coloring.

Next I pour the batter into the prepared pan and bake for 35–45 minutes for a loaf pan or 30–35 minutes for a round pan, until a toothpick inserted in the center comes out clean. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, I heat the raspberries and lemon or lime juice in a small saucepan over medium heat for about 5 minutes until soft and juicy. I mash them, then strain through a fine mesh sieve to remove the seeds.

In a bowl, I whisk the strained raspberry juice with powdered sugar and a pinch of salt until smooth. I add a little water if needed to reach a pourable consistency.

Once the cake is completely cool, I pour the raspberry glaze over the top and let it drip down the sides. I let it set for 10–15 minutes before slicing.

Servings and timing

Servings: 8–10 slices

Prep time: 20 minutes

Bake time: 30–45 minutes (depending on pan)

Cooling and glazing time: 30–45 minutes

Total time: About 1 hour 30 minutes

Variations

I sometimes swap the raspberries for strawberries or blackberries for a different berry twist. If I want a stronger citrus flavor, I add a little extra lime zest to the batter.

For a richer dessert, I double the glaze for a thicker coating. I also enjoy garnishing with fresh raspberries or thin lime slices for a more decorative finish.

If I want cupcakes instead of a cake, I divide the batter into lined muffin tins and reduce the baking time to about 18–22 minutes.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days. If I want it to last longer, I refrigerate it for up to 5 days.

Before serving from the refrigerator, I let it sit at room temperature for about 20–30 minutes so the texture softens. I do not recommend microwaving slices for too long, as the glaze can melt too much and become overly runny.

Related Recipes:

FAQs

Can I use regular lime instead of key lime?

Yes, I often use regular lime when key limes are not available. I still get a bright, tangy flavor that works beautifully in this cake.

Can I use bottled lime juice?

I can use bottled lime juice in a pinch, but I prefer fresh juice for the best flavor and aroma.

Can I make this cake ahead of time?

Yes, I like baking the cake a day in advance and glazing it the next day. I keep it well covered to maintain moisture.

How do I know when the cake is done?

I insert a toothpick into the center. If it comes out clean or with just a few crumbs, I know the cake is ready.

Can I freeze this cake?

I freeze the unglazed cake tightly wrapped for up to 2 months. I thaw it at room temperature and add the fresh glaze before serving.

Conclusion

I enjoy making this Raspberry Glazed Key Lime Cake whenever I want a dessert that feels fresh, vibrant, and impressive without being complicated. The soft lime-infused cake paired with the fruity raspberry glaze creates a beautiful contrast in both flavor and color. Each slice feels like a little celebration of citrus and berries, and I always look forward to sharing it.

📖 Recipe: