Description
A bright and refreshing dessert balancing zesty citrus with sweet, floral notes of fresh berries. This moist and tender loaf is infused with fresh key lime juice and zest, finished with a vibrant, naturally pink glaze made from real crushed raspberries.
Ingredients
The Key Lime Loaf
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar, 1/2 cup softened butter
- 1/2 cup sour cream, 2 large eggs
- 2–3 tsp key lime zest, 2 tbsp fresh juice
- 1 tsp vanilla, 0.5 tsp salt, 0.25 tsp baking soda
The Raspberry Glaze
- 1/2 cup powdered sugar
- 1 tbsp softened butter, 1 tbsp heavy cream
- 2 tbsp fresh raspberries, finely chopped
Instructions
Prep: Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
Cream: Beat butter and sugar until fluffy. Add eggs one at a time, then zest, vanilla, and lime juice.
Combine: Whisk dry ingredients and gradually add to wet. Stir in sour cream by hand until smooth.
Bake: Bake for 50 mins until a toothpick comes out clean. Cool completely on a wire rack.
Glaze: Whisk butter, sugar, and cream until smooth. Fold in chopped raspberries and spread over the cold cake.
Notes
Key Lime Intensity: Key limes are more acidic than standard limes; if substituting, add an extra tsp of juice.
The Sour Cream Secret: High fat and acidity break down gluten for a melt-in-your-mouth texture.
Temperature Control: Applying glaze to a warm cake will cause the butter and sugar to melt into a thin syrup.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert / Cake
- Method: Creaming / Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 Slice
- Calories: 295
- Sugar: 26
- Sodium: 215
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0.4
- Carbohydrates: 41
- Fiber: 1
- Protein: 4
- Cholesterol: 70
Keywords: key lime loaf cake, raspberry glazed lime cake, sour cream lime cake, spring brunch recipes, citrus loaf dessert, fresh raspberry glaze, easy tea party cakes