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Raspberry Glazed Key Lime Cake

This Raspberry Glazed Key Lime Cake is a refreshing twist on classic citrus desserts. With a soft, moist crumb infused with key lime zest and juice, and topped with a vibrant raspberry glaze, it’s perfect for spring brunches or summer gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • 2 tbsp neutral oil e.g., canola or vegetable
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tbsp key lime zest
  • ¼ cup key lime juice
  • ½ cup Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • For the Raspberry Glaze:
  • ½ cup fresh or frozen raspberries
  • 1 tbsp key lime juice
  • ¾ cup powdered sugar more as needed

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together butter, oil, and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in lime zest, juice, yogurt, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  6. Pour batter into the prepared pan. Bake for 38–42 minutes or until a toothpick inserted comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use bottled key lime juice if fresh is unavailable.
Add extra powdered sugar if you prefer a thicker glaze.
Store in the fridge for up to 4 days in an airtight container.