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Deliciously moist key lime cake topped with creamy lime frosting

Key Lime Cake

A vibrant and tender Key Lime Cake that brings a refreshing zing to your dessert table, perfect for summer gatherings or a cozy night in.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup sour cream
  • 1/2 cup unsalted butter, softened You can splurge on a high-quality butter for better flavor.
  • 1 cup granulated sugar
  • 3 large eggs Add one at a time, mixing well after each.
  • 1 tablespoon lime zest Regular limes work just fine.
  • 1/4 cup fresh lime juice
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the Glaze
  • 1 cup raspberries To pureé for the glaze.
  • 1 cup powdered sugar
  • 1 tablespoon lime juice Use to mix with the raspberries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in sour cream, lime zest, and lime juice.
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool.
Glazing
  1. For the glaze, purée raspberries and strain to remove seeds.
  2. Mix with powdered sugar and lime juice until smooth.
  3. Drizzle the raspberry glaze over the cooled cake before serving.

Notes

Let the cake cool more than you think. Patience = less crumb trauma. Feel free to substitute raspberries with strawberries or blueberries, or even skip the glaze for a minimalist version.