Raspberry Glazed Key Lime Cake (Print-Friendly Version)
Zesty pound cake meets a sweet raspberry glaze for a bright, tender citrus dessert.
# List of Ingredients:
→ Cake Base
01 -
115 g unsalted butter, softened
02 -
200 g granulated sugar
03 -
2 large eggs
04 -
2–3 teaspoons finely grated key lime zest
05 -
1 teaspoon pure vanilla extract
06 -
2 tablespoons freshly squeezed key lime juice
07 -
220 g plain flour
08 -
0.5 teaspoon fine sea salt
09 -
0.25 teaspoon baking soda
10 -
120 g sour cream
→ Raspberry Glaze
11 -
14 g unsalted butter, softened
12 -
60 g icing sugar
13 -
15 ml heavy cream
14 -
2 tablespoons finely chopped fresh raspberries
# How to Prepare:
01 -
Preheat oven to 175°C. Coat a 23 x 13 cm loaf pan with non-stick spray and set aside.
02 -
Using a stand mixer, beat softened butter and granulated sugar together until pale and fluffy. Add eggs individually, beating after each addition. Mix in key lime zest, vanilla extract, and lime juice until integrated.
03 -
In a separate bowl, blend flour, salt, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
04 -
Fold in sour cream to create a smooth batter.
05 -
Transfer batter into prepared pan. Bake for 50 minutes, or until golden and a toothpick inserted in the centre emerges clean.
06 -
Remove cake from the oven. Let cool in pan briefly, then transfer to a wire rack to cool completely.
07 -
In a bowl, whisk together softened butter, icing sugar, and heavy cream until smooth. Adjust consistency by adding more cream if needed. Stir in finely chopped raspberries.
08 -
Spread raspberry glaze over the cooled cake. Slice and serve.
# Additional Information:
01 -
Ensure the cake is fully cooled before glazing to prevent the glaze from melting.