Raspberry Glazed Key Lime Cake

This Raspberry Glazed Key Lime Cake is a perfect balance of tangy and sweet flavors. The key lime zest and juice add a subtle citrusy kick, while the fresh raspberry glaze provides a fruity sweetness that complements the moist pound cake beautifully. This refreshing dessert is ideal for spring and summer gatherings or anytime you’re craving a bright and flavorful treat.

Why You’ll Love This Recipe

• Moist and flavorful – The sour cream keeps the cake soft and tender.
• Perfect balance of tangy and sweet – Key lime adds a citrusy punch, while the raspberry glaze brings a fruity sweetness.
• Easy to make – Simple ingredients and a straightforward process.
• Great for any occasion – Ideal for brunch, afternoon tea, or as a refreshing dessert.
• Beautiful presentation – The pink raspberry glaze makes this cake a showstopper.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the 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 cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup sour cream

For the Raspberry Glaze

• 1 tablespoon softened butter
• ½ cup powdered sugar
• 1 tablespoon heavy cream (add more if needed)
• 2 tablespoons finely chopped fresh raspberries

Directions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray and set aside.
2. Cream the butter and sugar in a stand mixer until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in key lime zest, vanilla extract, and key lime juice.
5. In a separate bowl, whisk together flour, salt, and baking soda.
6. Gradually add dry ingredients to the wet mixture, mixing until fully blended.
7. Stir in sour cream until the batter is smooth.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely on a wire rack before adding the glaze.

Make the Raspberry Glaze

11. In a small bowl, whisk together butter, powdered sugar, and heavy cream until smooth.
12. Stir in finely chopped raspberries and mix until fully combined. Add more cream if needed for a pourable consistency.
13. Drizzle the glaze over the cooled cake and let it set before slicing.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Calories: Approximately 262 per serving

Variations

• Berry mix: Use a combination of raspberries and strawberries for a mixed berry glaze.
• Lemon twist: Substitute key lime with lemon juice and zest for a lemon-raspberry flavor.
• Nutty crunch: Add chopped pecans or almonds for extra texture.
• Gluten-free option: Use a 1:1 gluten-free flour substitute.
• Dairy-free version: Use dairy-free butter, coconut cream, and plant-based sour cream.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw before serving.
• Reheat: Enjoy at room temperature or warm slightly in the microwave for 10-15 seconds.

FAQs

Can I use regular lime instead of key lime?

Yes! Regular lime juice and zest work well as a substitute.

Can I make this cake ahead of time?

Yes! Bake the cake a day in advance and add the glaze just before serving.

How do I keep my cake moist?

The sour cream helps retain moisture, but storing it properly in an airtight container also prevents drying out.

Can I use frozen raspberries for the glaze?

Yes, but thaw and drain them before using to avoid excess liquid.

What can I serve with this cake?

It pairs well with vanilla ice cream, whipped cream, or fresh fruit.

Can I double the recipe for a larger cake?

Yes, double the ingredients and bake in a 9×13-inch pan for about 60 minutes.

How do I know when my cake is done?

A toothpick inserted into the center should come out clean with no wet batter.

Can I make cupcakes instead?

Yes! Bake in a muffin tin at 350°F for 18-22 minutes.

What’s the best way to apply the glaze?

Pour it slowly over the cooled cake, using a spoon to spread it evenly.

Can I make this cake without eggs?

Yes! Replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water).

Conclusion

This Raspberry Glazed Key Lime Cake is a refreshing and elegant dessert with a perfect balance of tart citrus and sweet berries. Moist, fluffy, and topped with a vibrant glaze, it’s a show-stopping treat that’s easy to make. Try this recipe today and enjoy a slice of fruity, tangy perfection!

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