Raspberry Glazed Key Lime Cake

This tangy-sweet raspberry glazed key lime cake brings together the zesty brightness of key limes with the luscious sweetness of fresh raspberries. The pound cake texture provides the perfect canvas for these bold flavors to shine.

I first created this cake for a summer garden party and it disappeared faster than any other dessert on the table. The vibrant pink glaze always captures attention before the first bite even happens.

Ingredients

• Butter: Softened to room temperature ensures proper creaming with sugar for the ideal cake texture
• Sugar: Provides sweetness and helps create that tender crumb structure
• Fresh key lime zest and juice: Deliver authentic citrus flavor impossible to achieve with bottled juice
• Sour cream: Adds moisture and richness that keeps the cake from drying out
• Fresh raspberries: In the glaze offer natural color and flavor without artificial ingredients
• Heavy cream: Creates the perfect glaze consistency that sets beautifully on the cake

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 350 degrees and thoroughly coat a 9x5 inch loaf pan with non-stick spray making sure to get into all corners. A properly prepared pan ensures easy removal after baking.

Create The Base:

In your stand mixer bowl combine softened butter and sugar beating for 3-4 minutes until the mixture becomes notably lighter in both color and texture. This extensive creaming process incorporates air which is crucial for a tender cake.

Add Wet Ingredients:

Beat in eggs one at a time allowing each to fully incorporate before adding the next. This prevents the batter from separating and ensures even distribution. Stir in key lime zest vanilla and juice which will temporarily make the batter look slightly curdled this is normal.

Mix Dry Ingredients:

In a separate bowl whisk together flour salt and baking soda ensuring even distribution of the leavening agents. Slowly add this mixture to your wet ingredients with the mixer on low speed stopping to scrape down the sides of the bowl frequently.

Finish The Batter:

Fold in the sour cream with a gentle hand using a spatula rather than the mixer to maintain the air bubbles you created during the creaming process. The batter should look smooth and have a medium thickness.

Bake To Perfection:

Pour the batter into your prepared pan smoothing the top with a spatula. Bake for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean without wet batter clinging to it.

Create The Glaze:

Once the cake has completely cooled whisk together softened butter powdered sugar and heavy cream until smooth adding additional cream a few drops at a time if needed for spreadable consistency. Gently fold in the finely chopped fresh raspberries which will release their color and flavor into the glaze.

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The key lime zest is truly the secret hero of this recipe. I discovered through much trial and error that taking the time to zest fresh key limes rather than regular limes makes an extraordinary difference in the final flavor profile. My family can always tell when I take this extra step.

Storage Solutions

This cake maintains its moisture remarkably well when stored properly. After the glaze has set cover it loosely with plastic wrap or store in an airtight container at room temperature for up to three days. If you need longer storage freeze individual slices wrapped tightly in plastic wrap then aluminum foil. Thaw slices at room temperature for about an hour before serving.

Make It Your Own

This versatile recipe welcomes adaptations based on what you have available. Regular limes work well as a substitute for key limes though the flavor will be slightly less sweet and nuanced. For the glaze strawberries or blackberries can replace raspberries with equally delicious results. If you prefer a dairy-free version coconut cream can substitute for both the sour cream and heavy cream providing a tropical twist to the flavor profile.

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Serving Suggestions

While delicious on its own this cake reaches new heights when served with complementary accompaniments. Try a dollop of lightly sweetened whipped cream a scoop of vanilla bean ice cream or a side of fresh berries. For brunch pairings serve with a citrus salad and hot coffee. The bright flavors also pair wonderfully with champagne for special celebrations.

Frequently Asked Questions

→ How do I prevent the cake from sticking to the pan?

Make sure to thoroughly grease the pan with non-stick spray or butter and dust it lightly with flour before pouring in the batter.

→ Can I use regular lime instead of key lime?

Yes, you can substitute regular lime zest and juice if key limes are unavailable. The flavor will be slightly different but still delicious.

→ How do I know when the cake is done?

The cake is ready when the top is golden brown, and a toothpick inserted into the center comes out clean.

→ Can I prepare the glaze ahead of time?

The glaze is best prepared fresh, as it maintains the vibrant color and consistency. However, you can mix the ingredients and refrigerate them, then whisk again before using.

→ What other berries can I use for the glaze?

You can experiment with strawberries, blueberries, or blackberries for the glaze. Adjust the sweetness based on the fruit's tartness.