Key Lime Cake with Raspberry Glaze
A moist and tangy cake topped with vibrant raspberry glaze, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 tablespoon key lime juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberries (for glaze)
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by key lime juice and vanilla extract.
- Incorporate the flour, baking powder, and salt, alternately with the sour cream, beginning and ending with flour.
- Pour the batter into the prepared cake pan.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the raspberry glaze by mashing raspberries and mixing in the powdered sugar until smooth.
- Glaze the cooled cake with the raspberry mixture.
- Slice and serve with whipped cream or fresh raspberries.
Notes
If you have leftover cake, it freezes well. Wrap it in plastic wrap and store in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Key Lime Cake, Raspberry Glaze, Dessert, Baking, Tropical Dessert