Tart, sweet, vibrant, and topped with a glossy jewel-toned glaze, this Raspberry Glazed Key Lime Cake is sunshine on a plate. The cake’s crumb is tender and plush from tangy sour cream and butter, zesty with key lime, and balanced by a drizzle of fresh raspberry glaze that adds both color and zing. Whether you’re celebrating a special occasion or just craving a taste of the tropics, this show-stopping dessert delivers a refreshing twist that will make anyone swoon. It’s the kind of cake that always brings compliments and happy requests for seconds!
Ingredients You’ll Need
The magic of Raspberry Glazed Key Lime Cake lies in the thoughtful balance of simple, quality ingredients. Each one, from the creamy butter to the zesty key lime, brings its own special note—creating a cake that’s moist, flavorful, and visually irresistible.
- All-purpose flour: Provides structure for a cake that’s beautifully tender but not crumbly.
- Baking powder & baking soda: The secret to a perfect rise and delicate texture.
- Salt: Just a touch amplifies all the citrus flavors and keeps the cake from tasting flat.
- Unsalted butter: Softened butter ensures a creamy, consistently rich crumb.
- Granulated sugar: Adds sweetness and helps create that classic buttery, golden crust.
- Large eggs: Bring structure, moisture, and richness to the final bake.
- Key lime juice: The signature citrus star! Use bottled if fresh is hard to find, but fresh juice really sings.
- Key lime zest: Packs even more intense lime aroma and flavor—don’t skip this!
- Vanilla extract: Grounds the tartness and adds warm, balancing notes.
- Whole milk: Keeps the crumb plush and prevents dryness.
- Sour cream: Infuses even more moisture and tang for that crave-worthy tender bite.
- Fresh raspberries: Give the glaze its punchy, fruity brightness and gorgeous ruby color.
- Lemon juice: Sharpens the raspberry flavor in the glaze and makes it pop.
- Powdered sugar: Helps the glaze set perfectly and adds just the right sweetness.
- Milk (for the glaze): Adjusts the glaze to dreamy, drizzle-able consistency.
How to Make Raspberry Glazed Key Lime Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and giving your chosen pan—whether a beautiful bundt or a classic loaf—the full greasing and flouring treatment. This extra love ensures your Raspberry Glazed Key Lime Cake pops out clean and picture-perfect every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This simple step means you’ll get even distribution, leading to a cake with a lovely, consistent crumb and rise.
Step 3: Cream the Butter and Sugar
Grab your largest bowl and beat together the softened butter and granulated sugar until the mixture is light and fluffy—this could take 3–4 minutes. It’s worth the effort! This step traps air in the batter, making the cake extra soft once baked.
Step 4: Add Eggs and Key Lime Flavors
Add the eggs one at a time, beating gently after each addition. Stir in the key lime juice, key lime zest, and vanilla extract. At this point, the batter should already smell amazingly fresh and citrusy—a little preview of what’s to come.
Step 5: Mix Wet Ingredients
In a separate bowl, whisk together the whole milk and sour cream. This duo, with its creamy, tangy character, gives your Raspberry Glazed Key Lime Cake its signature texture and balances the tart notes of lime.
Step 6: Combine and Finish the Batter
Now, with the wet and dry mixtures ready, alternate adding the flour mixture to your creamed butter base in three parts, switching off with the milk/sour cream mixture, and finishing with the flour. Mix until just combined—overmixing will make the cake tough.
Step 7: Bake to Perfection
Pour your batter into the prepared pan, smoothing the top. Bake for 50–60 minutes, checking with a toothpick at the 50-minute mark. When it comes out clean (a few crumbs are fine), you’re golden. Let the cake cool in the pan for 10 minutes, then flip onto a wire rack to finish cooling completely.
Step 8: Make the Raspberry Glaze
While the cake cools, mash fresh raspberries and push them through a fine strainer to remove the seeds. Stir the vibrant juice with lemon juice and powdered sugar, adding milk as needed until the glaze is glossy and pourable. This glaze is the finishing touch that makes the Raspberry Glazed Key Lime Cake totally irresistible.
Step 9: Glaze and Serve
Once the cake has cooled, drizzle the raspberry glaze generously over the top, letting it cascade down the sides. Allow the glaze to set for a few minutes before slicing and serving—if you can wait that long!
How to Serve Raspberry Glazed Key Lime Cake
Garnishes
For an extra touch of beauty (and zing), garnish each slice with a light dusting of lime zest, a few whole raspberries, or delicate curls of lime peel. These little toppers hint at the flavor inside and make the presentation pop.
Side Dishes
Pair this vibrant cake with a dollop of lightly sweetened whipped cream or a scoop of creamy vanilla ice cream to balance the tartness. For a brunch spread, fresh berries or a citrus fruit salad round things out deliciously.
Creative Ways to Present
Turn your Raspberry Glazed Key Lime Cake into a centerpiece by serving it on a cake stand and scattering edible flowers or extra raspberries around the base. Or, cut the cake into cubes and layer with whipped cream and berries in parfait glasses for elegant mini trifles.
Make Ahead and Storage
Storing Leftovers
Store any remaining cake in an airtight container at room temperature for up to three days. The glaze helps keep it moist, but if your kitchen is warm, consider refrigerating to keep everything just right.
Freezing
To freeze, wrap leftover slices tightly in plastic wrap and foil before storing in a freezer-safe bag. You can freeze the Raspberry Glazed Key Lime Cake (minus the glaze for best results) for up to two months—just thaw and then glaze before serving again.
Reheating
If you prefer your cake slightly warm, microwave individual slices for 10–15 seconds. Take care not to overheat; just enough to refresh the crumb and intensify those citrusy, buttery flavors.
FAQs
Can I use bottled key lime juice instead of fresh?
Absolutely! While fresh key lime juice gives the most aromatic, bright flavor, a good quality bottled version is a worthy substitute and keeps the Raspberry Glazed Key Lime Cake convenient anytime.
What if I don’t have a bundt pan?
No problem! A regular 9×5-inch loaf pan works beautifully. Just keep an eye on the baking time and test for doneness as ovens and pan sizes may cause slight differences.
Can I make this cake with regular limes?
Yes, you can use Persian limes if key limes aren’t in season. The flavor will be a touch less floral and tart, but the Raspberry Glazed Key Lime Cake will still be absolutely delicious.
Can I prepare the glaze in advance?
You bet. The raspberry glaze can be made up to a day ahead—just cover and refrigerate. Give it a good stir and bring it to room temperature before drizzling over the cooled cake.
What’s the best way to strain raspberry seeds?
For a smooth, vibrant glaze, press the mashed raspberries through a fine mesh strainer using the back of a spoon. This leaves you with pure raspberry juice and zero gritty seeds in your raspberry glaze.
Final Thoughts
If you’re craving a treat that’s as bright and joyful as a sunny afternoon, Raspberry Glazed Key Lime Cake is an absolute must-bake. Don’t be surprised if it becomes your new go-to for impressing friends and family—one bite and you’ll understand why this cake holds a special spot on dessert tables everywhere!
Print
Raspberry Glazed Key Lime Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect balance of tangy key lime and sweet raspberry with this moist and flavorful Raspberry Glazed Key Lime Cake. The zesty key lime cake is complemented by a vibrant raspberry glaze, making it a delightful dessert for any occasion.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- â…“ cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- ½ cup sour cream
Raspberry Glaze:
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 1–2 tablespoons milk (as needed)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Cream butter and sugar until fluffy.
- Add Eggs and Flavors: Mix in eggs, key lime juice, zest, and vanilla.
- Combine Wet and Dry: Alternate adding dry ingredients and milk mixture to butter mix.
- Bake: Pour batter into pan and bake for 50–60 minutes.
- Prepare Glaze: Strain raspberries, mix with lemon juice and sugar, adjust consistency with milk.
- Glaze Cake: Drizzle glaze over cooled cake.
Notes
- For a stronger lime flavor, increase zest to 2 tablespoons.
- You can use bottled key lime juice if fresh is not available.
- Glaze can be made with thawed, strained frozen raspberries.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
