Description
A moist and tender key lime cake infused with fresh zest and juice, topped with a vibrant sweet-tart raspberry glaze that gently drips down the sides for a bright, bakery-style finish.
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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or 8-inch round cake pan. Line with parchment if desired.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time. Mix in lime zest, lime juice, sour cream, and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients and mix just until incorporated. Do not overmix. Add green food coloring if desired.
- Pour batter into prepared pan. Bake 35–45 minutes for loaf pan or 30–35 minutes for round pan, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, heat raspberries and lemon or lime juice in a small saucepan over medium heat for about 5 minutes until soft. Mash and strain through a fine mesh sieve to remove seeds.
- Whisk strained raspberry juice with powdered sugar and a pinch of salt until smooth. Add water as needed for a pourable consistency.
- Once cake is fully cooled, pour glaze over the top and allow it to drip down the sides. Let set 10–15 minutes before slicing.
Notes
Regular limes can be used if key limes are unavailable.
Fresh lime juice provides the best flavor, but bottled can be used in a pinch.
For a thicker glaze, double the glaze ingredients.
Store at room temperature for up to 2 days or refrigerate up to 5 days.
Freeze the unglazed cake tightly wrapped for up to 2 months and glaze after thawing.
- Prep Time: 20 minutes
- Cook Time: 30–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
