Name: Raspberry Glazed Key Lime Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ½ cup sour cream or Greek yogurt; Zest and juice of 2 key limes; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries, thawed; 1–1¼ cups powdered sugar, sifted; 1 Tbsp lime juice; Optional: pink food coloring for deeper hue

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A bright and refreshing cake featuring tangy key lime flavor and a sweet, vibrant raspberry glaze—perfect for celebrations, brunches, or anytime you crave a citrusy, fruity delight.

Why You’ll Love This Recipe

Zesty key lime cake balanced with a sweet-tart raspberry finish
Moist, tender crumb made vibrant with citrus notes
Beautiful pink glaze adds color and flavor
Great for spring, summer, or any festive occasion

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the key lime cake:

1¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup sour cream or Greek yogurt
Zest and juice of 2 key limes
1 tsp vanilla extract

For the raspberry glaze:

1 cup fresh or frozen raspberries, thawed
1–1¼ cups powdered sugar, sifted
1 Tbsp lime juice
Optional: pink food coloring for deeper hue

Directions

Preheat oven to 350 °F. Grease and flour a 9‑inch round or bundt pan.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter & sugar: Beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, lime zest, lime juice, and vanilla.
Combine batter: Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
Bake: Pour batter into the prepared pan. Bake 25–30 minutes (round) or 30–35 minutes (bundt), until a toothpick comes out clean.
Cool: Let cake rest in pan for 10 minutes, then turn onto a wire rack and cool completely.
Make glaze: Puree raspberries and strain out seeds (if desired). Whisk raspberry puree with powdered sugar and lime juice until smooth. Adjust thickness with more sugar or lime juice.
Glaze the cake: Place cooled cake on a serving plate. Drizzle or pour glaze evenly over the top, allowing it to drip down the sides.
Serve: Let glaze set slightly, slice, and enjoy!

Servings and timing

Servings: 10–12 slices
Prep time: 15 minutes
Bake time: 25–35 minutes
Cool & glaze time: ~20 minutes
Total time: ~1 hour 10 minutes

Variations

Berry mix: Combine raspberries with strawberries or blueberries in the glaze
Coconut twist: Sprinkle toasted coconut over the glaze before it sets
Gluten-free: Substitute with a 1:1 gluten-free flour blend
Lemon-lime version: Use a mix of lemon and lime juice and zest
Cream cheese drizzle: Mix cream cheese with powdered sugar and top the glaze

Storage/Reheating

Store cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For best texture, bring slices to room temperature before serving. Reheat gently by warming briefly in a low oven (300 °F) if desired.

Raspberry Glazed Key Lime Cake

FAQs

Can I use regular limes instead of key limes?

Yes—use regular lime zest and juice; the flavor will be slightly less tart but still vibrant.

Can I make the cake gluten-free?

Absolutely—swap in a cup-for-cup gluten-free flour blend and bake as directed.

Can I use store-bought raspberry jam instead of fresh berries?

You can—thin 3 Tbsp jam with a bit of water or lime juice until drizzle-able and use instead of glaze.

How do I prevent the glaze from sliding off?

Ensure the cake is completely cool before glazing; chill briefly before pouring if needed.

Can I bake in a loaf pan instead?

Yes—bake at 350 °F for about 40–45 minutes or until a toothpick comes out clean.

Can I make mini bundt cakes?

Yes—use mini bundt pans and reduce bake time to ~20 minutes, checking doneness early.

Is this cake dairy-free?

You can substitute plant-based yogurt and vegan butter to make it dairy-free.

Can I make the glaze ahead?

Make the glaze and store it in the fridge for up to 2 days; bring to room temperature and thin if needed before using.

How do I store leftover cake?

Keep in an airtight container in the fridge; bring to room temperature before serving for best texture.

What toppings pair well?

Add fresh raspberries, lime slices, mint leaves, or toasted coconut for garnish.

Conclusion

This Raspberry Glazed Key Lime Cake combines bright citrus flavor with sweet-tart berry glaze for a stunning, delicious dessert. With its moist crumb and eye-catching pink topping, it’s perfect for any gathering or moment you want a fresh and festive treat. Enjoy every vibrant slice!