Raspberry Glazed Key Lime Cake

There’s a kind of magic in the way citrus and berries come together—bright, tangy, and sweet. The Raspberry Glazed Key Lime Cake is a perfect expression of that magic, and in my home, it has become a symbol of the changing seasons, especially spring turning into summer.

I first encountered this cake on a balmy April afternoon at my aunt’s garden party. The air was fragrant with lilac, laughter, and freshly cut grass. At the center of the dessert table sat this loaf cake: modest in appearance but unforgettable in flavor. Each slice revealed a buttery crumb tinged with zesty lime and crowned with a jewel-toned raspberry glaze that shimmered like a stained-glass window. That day, it wasn’t just a cake—it was the memory of a celebration baked into every bite.

Inspired by the nostalgic simplicity of pound cake and elevated by the tang of key lime and the brightness of fresh raspberries, this dessert has grown into a family favorite. My mother now makes it for bridal showers, I bake it for Sunday brunches, and it has even become a birthday request more than once.

Whether you’re honoring a family tradition or starting your own, this Raspberry Glazed Key Lime Cake will quickly earn a permanent place in your recipe box.

Why You’ll Love This Recip

• Tropical meets tart: The citrusy zip of key lime pairs beautifully with sweet raspberries for a refreshing twist.
• Soft, dense crumb: The sour cream ensures a rich, moist texture you can’t get enough of.
• Simple ingredients: Everything is easy to find in your pantry or fridge—no fancy shopping required.
• Perfect for occasions: Great for showers, picnics, brunch, or just a sweet moment with tea.

INGREDIENTS YOU’LL NEED

For the Key Lime Cake:

• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2–3 teaspoons key lime zest
• 1 teaspoon vanilla extract
• 2 tablespoons key lime juice
• 1¾ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup sour cream

For the Raspberry Glaze:

• 1 tablespoon butter, softened
• ½ cup powdered sugar
• 1 tablespoon heavy cream (more if needed)
• 2 tablespoons finely chopped fresh raspberries

How to Make Raspberry Glazed Key Lime Cake

Making this raspberry glazed key lime cake is just as soothing as eating it. This is the kind of recipe that invites you to slow down and enjoy the process—mixing by hand, savoring the zest, watching the glaze pour.

Step-by-Step Instructions

1. Preheat and prep
   Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment if you like an easy lift.
2. Cream the butter and sugar
   Using a mixer or a sturdy wooden spoon, cream together the softened butter and sugar until pale and fluffy. This is where the texture magic begins.
3. Add the eggs and flavor
   Beat in the eggs one at a time, mixing well. Add in the key lime zest, juice, and vanilla extract. The citrus fragrance will start to bloom here.
4. Whisk and combine dry ingredients
   In a separate bowl, whisk flour, salt, and baking soda. Slowly add this dry mix to the butter mixture, stirring gently.
5. Fold in the sour cream
   Stir in the sour cream until fully incorporated. This thick, luscious batter is your final sign you’re doing it right.

1. Bake to golden perfection
   Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted comes out clean and the top is golden.
2. Cool completely
   Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. This cooling time prevents the glaze from slipping right off.
3. Prepare the raspberry glaze
   Whisk together the softened butter, powdered sugar, and heavy cream until smooth. Stir in the finely chopped raspberries for that signature pink hue.
4. Glaze and serve
   Once the cake is fully cooled, drizzle the raspberry glaze over the top. Let it set slightly before slicing.

Helpful Tips

• Fresh raspberries work best for a vibrant glaze—avoid frozen ones if you can.
• Room temperature ingredients ensure a smooth batter and an even bake.
• Zest before juicing your limes—it’s easier and more efficient.
• Sift your powdered sugar for a silky glaze without lumps.
• Decorate with lime zest or thin lime slices on top for a picture-perfect finish.

Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approx. 10–12 slices)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Don’t overmix once you add the flour—just stir until combined to avoid a tough cake.
• Glaze thickens as it sits, so use it right after mixing.
• This cake tastes even better the next day as the lime flavor deepens.

Nutritional Information (per slice)

• Calories: 280
• Fat: 14g
• Carbs: 35g
• Sugars: 20g
• Protein: 4g
• Cholesterol: 70mg
• Sodium: 180mg

Frequently Asked Questions

Can I use regular limes instead of key limes?
Yes, regular limes work, though key limes have a more floral and tart profile that makes the cake extra special.

Can I make it ahead?
Definitely. Bake the cake a day ahead and glaze it before serving. The flavors intensify beautifully overnight.

Can this cake be frozen?
Yes. Freeze without the glaze for up to 3 months. Thaw overnight in the fridge and glaze before serving.

Storage Instructions

• Room Temp: Store in an airtight container for 2–3 days.
• Refrigerator: Lasts up to 7 days in a covered container.
• Freezer: Wrap the unglazed loaf tightly and freeze up to 3 months.

Related Recipes

If you liked this Raspberry Glazed Key Lime Cake, you’ll definitely enjoy these other tangy-sweet creations:

• Cinnamon Roll Muffins: A Sweet and Easy Breakfast Treat
• Bourbon Peach Streusel Cheesecake
• Chai Cake

Conclusion

The Raspberry Glazed Key Lime Cake is more than just a pretty dessert—it’s a slice of summer, a taste of sunshine, and a memory waiting to happen. With its refreshing citrus base and vibrant raspberry glaze, it’s a cake you’ll return to again and again. Whether served with tea on the porch or at a celebration with friends, this cake brings warmth and joy to every occasion.

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