Raspberry Glazed Key Lime Cake (Print Version)
# Ingredients:
01 -
½ cup butter, softened
02 -
1 cup sugar
03 -
2 eggs
04 -
2-3 teaspoons key lime zest
05 -
1 teaspoon vanilla
06 -
2 tablespoons key lime juice
07 -
1 ¾ cups flour
08 -
½ teaspoon salt
09 -
¼ teaspoon baking soda
10 -
½ cup sour cream
11 -
1 tablespoon softened butter (for glaze)
12 -
½ cup powdered sugar (for glaze)
13 -
1 tablespoon heavy cream (for glaze)
14 -
2 tablespoons finely chopped fresh raspberries (for glaze)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
02 -
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs until incorporated. Stir in key lime zest, vanilla, and key lime juice.
03 -
In a small bowl, mix together the flour, salt, and baking soda. Slowly add the dry ingredients to the wet mixture until fully blended. Stir in the sour cream.
04 -
Pour the batter into the prepared pan. Bake for 50 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
05 -
Remove the cake from the oven and allow it to cool completely on a cooling rack.
06 -
In a small bowl, whisk together the butter, powdered sugar, and heavy cream. Adjust with additional cream if needed. Stir in the finely chopped raspberries.
07 -
Spread the prepared raspberry glaze evenly over the cooled cake.