Description
A delightful Raspberry Glazed Key Lime Cake combines the tangy zest of key lime with the sweet and fresh flavor of raspberries. This easy-to-make cake uses a simple yellow cake mix enhanced with lime juice and sour cream for moisture, baked to perfection, and topped with a smooth raspberry glaze for a refreshing finish.
Ingredients
Scale
Cake Ingredients
- 1 box yellow cake mix
- 1/2 cup lime juice
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup sour cream
Glaze Ingredients
- 1/4 cup fresh 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 thoroughly to prevent sticking.
- Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, lime juice, vegetable oil, eggs, and sour cream. Stir the mixture until it is smooth and all ingredients are fully incorporated.
- Bake the Cake: Pour the batter evenly into the greased cake pan and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Make Raspberry Glaze: While the cake bakes, blend the fresh raspberries with powdered sugar until smooth to create a vibrant, sweet glaze.
- Cool and Glaze: Allow the cake to cool completely on a wire rack, then pour the raspberry glaze over the top, letting it drip enticingly down the sides of the cake.
- Serve: Slice the cake into 8 servings and enjoy the perfect balance of tart and sweet flavors.
Notes
- For a more intense lime flavor, use fresh key lime juice if available.
- Make sure the cake is completely cooled before glazing to prevent the glaze from melting off.
- You can substitute fresh raspberries with frozen, just thaw and drain excess moisture before blending.
- To make the glaze thicker, reduce the amount of lime juice or increase powdered sugar slightly.
