Description

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.

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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Instructions

Preheat oven to 350 °F. Grease and flour a 9-inch round or bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, 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 extract.
Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes (round) or 30–35 minutes (bundt), or until a toothpick inserted comes out clean.
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Puree raspberries and strain to remove seeds (optional). Whisk with powdered sugar and lime juice until smooth. Adjust thickness as needed.
Once cake is completely cool, drizzle glaze evenly over the top, allowing it to drip down the sides.
Let the glaze set slightly before slicing and serving.

Notes

Combine raspberries with strawberries or blueberries for a mixed berry glaze.

Sprinkle toasted coconut over the glaze for a tropical touch.

Use a 1:1 gluten-free flour blend for a gluten-free version.

Replace lime with a mix of lemon and lime juice for variation.

Add a cream cheese drizzle over or under the raspberry glaze for added richness.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg