Description
This Raspberry Glazed Key Lime Cake is a delightful, tangy twist on a classic yellow cake, infused with fresh key lime juice and topped with a sweet, vibrant raspberry glaze. Perfectly moist and bursting with fresh citrus and berry flavors, this dessert is ideal for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 box yellow cake mix
- 1/2 cup lime juice
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup sour cream
Glaze Ingredients
- 1/4 cup raspberries
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the cake doesn’t stick.
- Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, fresh lime juice, vegetable oil, eggs, and sour cream. Stir thoroughly until the batter is smooth and all ingredients are well incorporated.
- Bake the Cake: Pour the prepared batter into the greased cake pan and place it in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Make Raspberry Glaze: While the cake bakes, blend the fresh raspberries with powdered sugar in a blender or food processor until you achieve a smooth, pourable glaze.
- Cool and Glaze: After removing the cake from the oven, allow it to cool completely. Once cooled, pour the homemade raspberry glaze evenly over the top, letting it cascade gently down the sides for a beautiful finish.
- Serve: Slice the cake into servings and enjoy the perfect balance of tart lime and sweet raspberry flavors.
Notes
- Use fresh lime juice for the best authentic key lime flavor.
- Make sure the cake is completely cooled before adding the glaze to prevent it from melting and running off.
- The glaze can be strained if you prefer a smoother texture without seeds.
- Store leftover cake covered in the refrigerator for up to 3 days.
- You can substitute raspberries with strawberries or blueberries for a different fruit glaze.
