Description
A zesty and refreshing Key Lime Cake topped with a luscious raspberry glaze, perfect for any occasion.
Ingredients
Scale
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup key lime juice
- 1 cup raspberries (for glaze)
- 1 cup powdered sugar
- 1 tablespoon key lime juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract and key lime juice.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl, then gradually add to wet ingredients.
- Fold in the sour cream gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Mash raspberries in a bowl, add powdered sugar and key lime juice, and mix until smooth.
- Drizzle the raspberry glaze over the cooled cake and serve.
Notes
For an even zestier cake, add a teaspoon of lime zest to the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg