Raspberry Key Lime Cake Glaze

Raspberry Glazed Key Lime Cake brings together the tartness of key lime and the sweetness of raspberry in one memorable pound cake. The cake itself is tender with a bright citrus note while the shiny fruit glaze takes each bite over the top. This has become my go to bake when I want something both familiar and unexpected for friends and family.

I first tried this recipe for a spring brunch and everyone insisted on taking home leftovers. It is now one of my favorite ways to celebrate citrus season.

Ingredients

• Butter softened: ensures a rich and moist crumb Use real butter not margarine for best taste
• Sugar: gives the cake its sweetness and caramelizes for a golden crust Choose fine granulated for easy creaming
• Eggs: bind the cake and give light structure Always use fresh for best rise
• Key lime zest and juice: bring tang Key limes pack more punch than regular limes look for bright smooth skinned limes
• Vanilla: adds warmth and depth A splash goes a long way
• Flour: forms the base Always gently spoon and level for precise measuring
• Salt: boosts the sweet and tangy flavors Opt for fine sea salt if you have it
• Baking soda: gives lift to keep the cake tender Make sure it is fresh and not expired
• Sour cream: guarantees softness and slight tang Use full fat for a luscious crumb
• Powdered sugar: helps the glaze set smoothly Choose one without added cornstarch for the best finish
• Heavy cream: helps create a pourable and shiny glaze
• Fresh raspberries: add a touch of vivid color and sweet tart flavor Pick out berries that are deep red and fragrance forward

Step-by-Step Instructions

Prepare the Pan:

Spray a nine by five inch loaf pan thoroughly with non stick spray and set aside This prevents sticking for easy release

Cream Butter and Sugar:

In the bowl of a stand mixer cream together butter and sugar on medium speed for at least four minutes until the mixture is pale and fluffy This step is crucial for an airy cake

Add Eggs and Flavorings:

Beat in the eggs one at a time making sure each is fully incorporated before adding the next Stir in the lime zest vanilla and fresh lime juice blending well for an evenly flavored batter

Combine Dry Ingredients:

In a separate small bowl whisk together the flour salt and baking soda to distribute the leavening and salt evenly

Mix Batter:

Slowly add the dry ingredients into your wet mixture mixing on low just until fully blended This gentle mixing keeps the cake tender

Add Sour Cream:

Using a spatula gently fold in the sour cream until there are no visible streaks This keeps the crumb extra moist

Bake the Cake:

Pour the cake batter evenly into the prepared pan Smooth the top Bake in a preheated three hundred fifty degree oven for about fifty minutes or until the top is golden and a toothpick comes out clean from the center

Cool the Cake:

Remove from oven and allow the cake to cool completely in the pan placed on a wire rack This prevents crumbling when glazing

Make Raspberry Glaze:

In a small bowl whisk together the softened butter powdered sugar and heavy cream until smooth If the glaze seems too thick add a tiny bit more cream Stir in the chopped raspberries until evenly distributed

Glaze and Serve:

Once the cake is completely cool gently spread the raspberry glaze over the top using a small offset spatula letting some drip down the sides

Save

Key lime zest is my favorite element here The aroma is so invigorating when I grate it fresh and it instantly reminds me of summers spent making citrus desserts with my grandmother This cake is always a nostalgic treat for me

Storage Tips

Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for two days For longer storage place in the refrigerator where it will keep for up to five days Bring to room temperature before eating for the best texture If you want to freeze individual slices wrap them well and they will keep for up to two months

Ingredient Substitutions

If you cannot find key limes regular Persian limes will work just use a bit more juice and zest If you are out of sour cream plain Greek yogurt is a fantastic swap For the glaze strawberries can replace raspberries for a different burst of color and flavor

Serving Suggestions

Serve this cake on its own with coffee or tea For a dessert plate garnish slices with extra fresh berries and a dollop of lightly whipped cream It also pairs beautifully with a bit of lime zest sprinkled right before serving for extra brightness

Cultural and Historical Context

Pound cake is a beloved staple in American baking traditions known for its fine crumb and rich flavor Key limes come from the Florida Keys and are known for their intense tart profile The combination of key lime with vibrant berry glaze brings together Southern baking sensibilities with tropical citrus flair for something special and crowd pleasing

Recipe Questions

→ Can I use regular limes instead of key limes?

Yes, regular limes provide a similar citrus flavor. Key limes are more aromatic and slightly sweeter, but either works well.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready to be taken out of the oven.

→ Can the glaze be made ahead of time?

The glaze can be prepared ahead and stored in the refrigerator. Stir before spreading to ensure a smooth texture.

→ Is it possible to use frozen raspberries for the glaze?

Frozen raspberries can be used, but thaw them first and drain excess liquid for the best consistency and flavor.

→ How should leftovers be stored?

Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can the butter be substituted with oil?

Oil can be used for a slightly different texture, though butter provides a richer flavor in the pound cake base.