Description
Raspberry Glaze Lime Cake is a delightful dessert that brings together the tartness of fresh lime with the sweetness of raspberry glaze. This moist and tender cake is bursting with citrus flavor and topped with a vibrant raspberry glaze that adds a pop of color and an irresistible fruity finish. Perfect for spring and summer gatherings or any time you want a light yet flavorful treat, this cake is sure to impress with its stunning presentation and refreshing taste.
Ingredients
Scale
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 limes (about 2 tablespoons)
- ⅓ cup fresh lime juice (about 2–3 limes)
- ½ cup buttermilk
For the Raspberry Glaze:
- 1 cup fresh or frozen raspberries
- 1 cup powdered sugar
- 1 tablespoon lime juice
- 1–2 tablespoons water (as needed for consistency)
Ingredient Highlights
- Lime Zest and Juice: The lime zest provides concentrated citrus flavor, while the juice adds brightness and moisture to the cake.
- Buttermilk: Buttermilk keeps the cake soft and tender while adding a subtle tang that enhances the lime flavor.
- Raspberries: Fresh or frozen raspberries give the glaze a natural fruity flavor and vibrant color.
- Powdered Sugar: This ensures the glaze is smooth and perfectly sweet.
Instructions
Prepare the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Add Lime Zest and Juice: Stir in the lime zest and lime juice, blending them into the mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients, alternating with the buttermilk, mixing just until combined. Be careful not to overmix.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Raspberry Glaze:
- Make the Raspberry Puree: In a small saucepan, cook the raspberries over medium heat until they break down and release their juices, about 5 minutes. Strain the mixture through a fine sieve to remove seeds.
- Mix the Glaze: In a bowl, whisk the powdered sugar with the raspberry puree and lime juice until smooth. Add water as needed to reach a drizzling consistency.
Assemble the Cake:
- Glaze the Cake: Once the cake is completely cool, pour the raspberry glaze over the top, letting it drip down the sides for a rustic look.
- Garnish (Optional): Garnish with fresh lime slices or extra raspberries for decoration.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 220-250 kcal
- Fat: 8g
- Carbohydrates: 36g
- Protein: 4g