Raspberry Key Lime Cake Recipe

The Raspberry Key Lime Cake is a sunshine-filled dessert that brings together the best of both worlds: the punchy tartness of key limes and the sweet-tart juiciness of fresh raspberries, all wrapped up in a tender, buttery loaf cake. The cake is moist, flavorful, and lifted by a gorgeous pink raspberry glaze that drips invitingly down the sides. Whether you’re serving this at a summer brunch, as an afternoon treat, or for a festive celebration, you’ll love how the lively citrus and berry flavors meld together perfectly in every slice.

Ingredients You’ll Need

Let’s keep it simple! Each ingredient in the Raspberry Key Lime Cake is there for a reason: to build flavor, amplify texture, and add beautiful color. Gather these essentials for a loaf that’s sure to steal the show.

• All-purpose flour: The sturdy backbone of our cake, giving it structure without making it dense.
• Baking powder: Ensures the loaf rises to a soft, fluffy height.
• Baking soda: Reacts with the citrus to add extra lift and enhance tenderness.
• Salt: Just a pinch wakes up all the other flavors, adding depth.
• Key lime zest: Packs a powerful fragrance and bright citrus punch.
• Granulated sugar: For just the right amount of sweetness that balances the tart lime.
• Unsalted butter, softened: Adds richness and a velvety crumb to the loaf.
• Large eggs: Binds everything together and lends wonderful moistness.
• Sour cream or Greek yogurt: This is your ticket to a super-moist, tender cake.
• Key lime juice (fresh or bottled): For that unmistakably zesty, tangy flavor in every bite.
• Vanilla extract: Adds warmth and rounds out the other flavors.
• Fresh raspberries: For the glaze and garnish; their tang and vivid color are pure joy.
• Powdered sugar: Creates a glossy, pourable glaze that hugs the cake.

How to Make Raspberry Key Lime Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. Line the bottom with parchment for easy removal—trust me, this little step saves headaches later. A well-prepped pan ensures your Raspberry Key Lime Cake comes out cleanly and beautifully browned.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick whisk blends the leaveners evenly, so the crumb of your cake is fluffy and never patchy.

Step 3: Cream Butter, Sugar, and Lime Zest

In a large mixing bowl, beat the softened butter, granulated sugar, and key lime zest until light and fluffy. Creaming incorporates air and melds the aromatic oils from the zest into every bit of sugar, infusing your cake with citrus from the inside out.

Step 4: Add Eggs, Sour Cream, Lime Juice, and Vanilla

Beat in the eggs, one at a time, then mix in the sour cream (or Greek yogurt), key lime juice, and vanilla extract. This combination brings moisture, tang, and a touch of creaminess—key for the Raspberry Key Lime Cake’s melt-in-your-mouth texture.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture into the wet ingredients, stirring just until smooth. Don’t overmix—stop as soon as you see no more flour streaks. This gentle hand keeps your loaf tender and cakey.

Step 6: Bake to Golden Perfection

Pour your batter into the prepped loaf pan, smoothing the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and just pulling away from the sides. Let it cool in the pan for 10 minutes before turning out onto a wire rack.

Step 7: Make the Raspberry Glaze

While the cake cools, mash ½ cup of fresh raspberries into a chunky pulp. Stir them into powdered sugar, adding 1 tablespoon of key lime juice to start—add a touch more if you need a thinner glaze. The result is a vibrant, tangy glaze that’s dotted with bursts of berry.

Step 8: Glaze and Garnish

Once your Raspberry Key Lime Cake is completely cool, drizzle the raspberry glaze lavishly over the top, letting it drip down the sides. For a truly show-stopping finish, dot the glaze with extra fresh raspberries.

How to Serve Raspberry Key Lime Cake

Garnishes

For maximum visual impact, sprinkle extra fresh raspberries over the glazed cake, along with curls of fragrant key lime zest. A dusting of powdered sugar or delicate edible flowers can also make your Raspberry Key Lime Cake feel ultra-special for guests.

Side Dishes

Pair slices of Raspberry Key Lime Cake with a dollop of lightly sweetened whipped cream or a generous scoop of vanilla ice cream. A cluster of more fresh berries or a fruity salad brightens the experience while keeping everything light and zippy.

Creative Ways to Present

Try cutting your cake into generous cubes and building a gorgeous trifle with layers of whipped cream and more raspberries. Or, slice the loaf and arrange on a platter with lime wedges and mint sprigs for a cheerful, party-ready look. For special occasions, bake mini loaves and wrap them for delicious, homemade gifts!

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Key Lime Cake tightly wrapped or in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate the cake; just bring it back to room temperature before serving for the best texture and flavor.

Freezing

This cake freezes surprisingly well! For best results, wait until the cake is completely cooled but before glazing. Wrap the loaf (or slices) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and finish with fresh glaze and berries when ready to serve.

Reheating

If you prefer your Raspberry Key Lime Cake slightly warm, gently reheat individual slices in the microwave for about 10 seconds. Take care not to overdo it, as the glaze will melt quickly; a short burst is all you need to revive that freshly-baked aroma.

FAQs

Can I use regular limes instead of key limes?

Absolutely! Regular limes work beautifully if key limes aren’t available. The flavor will still be deliciously tart and vibrant, though key limes have a slightly more floral edge.

Can I make this Raspberry Key Lime Cake gluten-free?

Yes, you can substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure to check that all other ingredients are gluten-free, and avoid over-mixing so the cake stays light.

What if I don’t have sour cream or Greek yogurt?

You can substitute plain yogurt, crème fraîche, or even buttermilk—these alternatives will still add the necessary tang and moisture to your loaf.

How do I know when the cake is done baking?

Check with a toothpick or skewer inserted into the center of the loaf. If it comes out clean (or with a few moist crumbs, but no wet batter), your Raspberry Key Lime Cake is perfectly baked!

Can I make cupcakes or a round cake with this recipe?

Definitely! This batter works well for cupcakes (adjust bake time to 18–20 minutes) or an 8-inch round cake. Just make sure the layers are not too thick and check for doneness early.

Final Thoughts

If you love bold, fresh flavors and desserts that make people smile, you’re going to adore this Raspberry Key Lime Cake. Every slice is a celebration of sunshine and berries. Trust me—once you try it, this showstopper will become a go-to favorite for any occasion!

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