Description
A refreshing and tangy dessert combining raspberries and key lime for a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup key lime juice
- 1 tbsp key lime zest
- 1 cup fresh raspberries
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix in buttermilk, key lime juice, and zest.
- Gently fold in dry ingredients until just combined.
- Pour batter into the pan. Scatter raspberries on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before glazing with powdered sugar mixed with key lime juice.
Notes
- Use fresh key limes for best flavor.
- Dust raspberries with flour to prevent sinking.
- Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: raspberry key lime cake, key lime dessert, raspberry cake, tangy cake, summer dessert