Description
A refreshing and tangy cake that combines the flavors of raspberry and key lime.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- zest of 2 key limes
- ½ cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons key lime juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the buttermilk and key lime zest.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the raspberries.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool before frosting.
- To make the frosting, mix powdered sugar with key lime juice until smooth, then spread over the cooled cake.
Notes
- Use fresh raspberries for best flavor.
- Store the cake in the refrigerator for up to 3 days.
- This cake can be served with whipped cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Raspberry Key Lime Cake, cake, dessert, key lime, raspberry