Raspberry Glazed Key Lime Cake Recipe
If there’s one dessert that shouts pure joy from the rooftops, it’s a Raspberry Glazed Key Lime Cake. Imagine the lush tartness of key limes mingling with the bright, fruity zing of raspberries, all nestled in a soft, tender loaf with a glossy pink glaze. This is not your run-of-the-mill citrus cake—this recipe is that happy pop of color on your table and a delicious treat that bridges spring’s zestiest flavors with the summer fruit you crave. Whether you need a crowd-pleasing brunch centerpiece, a teatime treat, or a dazzling finish to a casual dinner party, this cake wins hearts (and taste buds) every single time.
Ingredients You’ll Need
It’s amazing how simple ingredients can transform into something utterly memorable. Every item here plays a specific role—bringing tang, sweetness, rich crumb, and that irresistible raspberry color up top. Let’s see how each piece of the puzzle fits together for this unbeatable Raspberry Glazed Key Lime Cake.
- All-purpose flour: The foundation for a tender, moist cake that holds up beautifully with the glaze.
- Baking powder: Essential for the perfect rise—so your loaf isn’t dense but delightfully airy.
- Baking soda: Teams up with the lime juice for extra lift and lightness.
- Salt: Just a pinch to balance and heighten all the bright flavors.
- Unsalted butter (softened): Adds richness and that classic cake texture—remember to let it come to room temp for easy creaming!
- Granulated sugar: Sweetens the batter and helps create a soft crumb.
- Large eggs: Bring structure and moisture, binding the cake perfectly.
- Key lime juice: The star ingredient for that fresh, tart zing—try to use real key limes if you can!
- Key lime zest: Intensifies the lime aroma in every bite (zest before juicing for best results).
- Sour cream: Secret weapon for a super-moist, plush cake that stays fresh for days.
- Vanilla extract: Adds warmth and rounds out all those citrus notes.
- Fresh raspberries: Pureed and strained, these give the glaze a gorgeous color and fruity burst.
- Powdered sugar: Forms the silky-smooth base of the glaze—no lumps, please!
- Water: Just a few drops to thin the glaze to drizzling perfection, if you need it.
How to Make Raspberry Glazed Key Lime Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C) and get your loaf pan ready! Grease a 9×5-inch loaf pan with butter or nonstick spray, and lightly dust with flour (or line with parchment for easy unmolding). This ensures your Raspberry Glazed Key Lime Cake pops right out, looking flawless.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This little step makes sure all the leaveners and salt are evenly distributed throughout the cake, preventing any surprise salty or bitter bites down the road.
Step 3: Cream Butter and Sugar
In a larger bowl, beat the softened butter and sugar together until it looks light and fluffy—think pale and creamy. This is the secret to a tender crumb, so don’t rush! Spend a few minutes letting air whip in for that perfect cake texture.
Step 4: Combine Wet Ingredients
Add eggs to the butter-sugar mixture, one at a time, beating well after each. Stir in the key lime juice, zest, sour cream, and vanilla extract. The batter will smell like a citrus grove at this point—amazing!
Step 5: Bring It All Together
Slowly add the dry mix to your wet ingredients, stirring gently until just combined. You want to avoid overmixing so your Raspberry Glazed Key Lime Cake stays soft and moist. If you’d like extra raspberry flavor, swirl in a few mashed berries right now for a hidden fruity surprise.
Step 6: Bake
Pour the batter into your prepared pan and smooth out the top. Bake for 45 to 50 minutes, or until a toothpick poked in the center comes out clean. Let your kitchen fill with the scent of lime and vanilla—pure heaven!
Step 7: Cool
After baking, let the cake cool in its pan for about 10 minutes. Then gently lift it onto a wire rack to cool completely. You want the cake cool before glazing so the topping sets up just right.
Step 8: Make the Raspberry Glaze
Mash the fresh raspberries and push them through a fine mesh sieve to catch all the seeds (smooth glaze is key!). In a small bowl, whisk together the strained raspberry juice, key lime juice, and powdered sugar until smooth. Add a tiny splash of water if you need to reach that ideal drizzling texture.
Step 9: Glaze and Decorate
Once the cake is totally cool, drizzle the raspberry glaze luxuriously over the top. Watch it set into a shimmery pink finish! Let it stand for a few minutes before slicing into thick, colorful slices that show off your Raspberry Glazed Key Lime Cake in all its glory.
How to Serve Raspberry Glazed Key Lime Cake
Garnishes
A little flourish goes a long way! Top each slice with a few extra fresh raspberries, thin curls of lime zest, or even a light dusting of powdered sugar right before serving. The pop of red and green makes each piece look utterly irresistible and brings all those fruit flavors forward.
Side Dishes
This cake loves company! Serve it alongside a cold scoop of vanilla bean ice cream or a swirl of freshly whipped cream. For a brunch spread, a fruit salad with berries and citrus ties in beautifully with the cake’s flavors. Coffee, tea, or a sweet sparkling wine can also make this dessert hour shine even brighter.
Creative Ways to Present
Go playful: slice and layer with more whipped cream and berries for a sundae-inspired cake parfait. For parties, bake mini loaves or even cupcakes using the same batter and drizzle with the raspberry glaze for adorable, grab-and-go treats. A dramatic presentation is easy with a long platter and edible flowers scattered around your Raspberry Glazed Key Lime Cake centerpiece.
Make Ahead and Storage
Storing Leftovers
This cake is just as delicious the next day! Store your Raspberry Glazed Key Lime Cake tightly wrapped at room temperature for up to two days. If your kitchen is warmer or more humid, pop it in the fridge to keep that glaze looking picture-perfect. Just be sure it’s covered to keep it from drying out.
Freezing
If you want to save some for later, go ahead and freeze the cake (minus the glaze). Wrap cooled slices or the whole loaf tightly in plastic wrap plus a layer of foil. It’ll keep beautifully in the freezer for up to 2 months. Defrost in the fridge overnight, then glaze before serving for that fresh, just-baked finish.
Reheating
Cake is best served at room temperature, but if you prefer it just a bit warm, zap a slice for 10 seconds in the microwave. If it’s already glazed, cover gently with a paper towel to keep things tidy. Warmed up, the cake’s citrusy aroma will fill your kitchen all over again!
FAQs
Can I use regular lime juice instead of key lime?
Absolutely! While key limes have a distinctive floral tang, regular limes will still give you a deliciously zesty cake. If you can get your hands on key limes, though, it’s worth the extra effort for that authentic flavor.
What if I don’t have fresh raspberries for the glaze?
Frozen raspberries work wonderfully—just thaw and drain them before mashing and straining. The glaze may turn out slightly thinner, so adjust the powdered sugar as needed for your perfect drizzling consistency.
Can I make Raspberry Glazed Key Lime Cake gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour, and make sure your baking powder and baking soda are gluten-free. The cake stays moist and flavorful with the same simple tweaks.
How long will the cake stay fresh?
Stored properly, Raspberry Glazed Key Lime Cake stays fresh and moist for up to three days at room temperature, or five days if kept in the refrigerator. The glaze helps lock in the moisture, so even on day two or three, it tastes just as dreamy.
Can I double the recipe for a larger crowd?
For a party or gathering, you can absolutely double the recipe and bake it in two loaf pans, or try a bundt pan for a dramatic look. Watch your bake time if changing pan sizes, and check with a toothpick for doneness near the end of baking.
Final Thoughts
There’s just something magical about baking and sharing a Raspberry Glazed Key Lime Cake. Simple ingredients, a burst of tart and sweet, and a glaze that’s as beautiful as it is delicious—what’s not to love? Give it a go, and let this cake become your new go-to for any occasion when you want smiles all around.
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Raspberry Glazed Key Lime Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy key lime and sweet raspberry with this Raspberry Glazed Key Lime Cake. A moist and flavorful cake topped with a vibrant raspberry glaze, perfect for any occasion.
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup key lime juice
- 1 tablespoon key lime zest
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Raspberry Glaze:
- 1/2 cup fresh raspberries
- 1 tablespoon key lime juice
- 1 cup powdered sugar
- 1–2 teaspoons water (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Prepare the batter: Combine dry ingredients; cream butter and sugar, add eggs, lime juice, zest, sour cream, and vanilla. Mix in dry ingredients, pour into pan.
- Bake: Bake for 45–50 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the glaze: Mash raspberries, sieve, mix with lime juice and powdered sugar. Drizzle over cooled cake.
Notes
- For extra raspberry flavor, swirl mashed raspberries into the batter.
- The cake can be made a day ahead and stored covered at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
