Description
This Raspberry Glazed Key Lime Cake is a soft and moist pound cake with a hint of zesty key lime flavor, perfectly balanced by a sweet and tangy raspberry glaze. Made with sour cream for extra richness, this cake is a delightful dessert for spring and summer gatherings!
Ingredients
Units
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For the Cake:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2–3 tsp key lime zest
- 1 tsp vanilla extract
- 2 tbsp key lime juice
- 1 3/4 cups flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup sour cream
For the Raspberry Glaze:
- 1 tbsp softened butter
- 1/2 cup powdered sugar
- 1 tbsp heavy cream (add more if needed)
- 2 tbsp fresh raspberries, finely chopped
Instructions
1. Prepare the Oven & Pan
- Preheat the oven to 350°F (175°C).
- Spray a 9×5-inch loaf pan with non-stick spray and set aside.
2. Make the Cake Batter
- In a stand mixer, cream butter and sugar until light and fluffy.
- Beat in the eggs, then add key lime zest, vanilla, and key lime juice.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Slowly mix the dry ingredients into the wet ingredients.
- Stir in the sour cream until the batter is fully combined.
3. Bake the Cake
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack.
4. Make the Raspberry Glaze
- In a small bowl, whisk together butter, powdered sugar, and heavy cream (add more cream if needed for desired consistency).
- Stir in the chopped raspberries.
- Spread the glaze over the cooled cake and let it set before slicing.
Notes
- For a more intense key lime flavor, add an extra teaspoon of zest.
- If fresh raspberries are unavailable, use raspberry jam instead.
- Store leftovers in an airtight container for up to 3 days.
