Raspberry-Lime Rickey Cake Recipe

Introduction

This Raspberry-Lime Rickey Cake is a delightful blend of tangy lime and sweet raspberries, perfect for any occasion. It combines a moist, buttery base with a zesty glaze and a fresh raspberry topping for a refreshing twist on classic cake.

Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 2 cups (397g) granulated sugar
• 1 1/4 teaspoons table salt
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 3 cups (360g) unbleached all-purpose flour
• 1 cup (227g) milk, at room temperature
• Zest of 2 limes (1 to 2 tablespoons, lightly packed) or 1/2 teaspoon lime oil
• 1/3 cup (74g) freshly squeezed lime juice
• 2/3 cup (131g) superfine sugar (such as Baker’s Special Sugar)
• 3 1/2 to 4 cups (340g) raspberries, frozen or fresh
• 1 tablespoon (11g) pie filling enhancer (optional, for thickening)
• 2 tablespoons (25g) granulated sugar, to taste
• 1/8 teaspoon lime oil
• 1/2 cup (99g) coarse sparkling sugar

Instructions

1. Step 1: Preheat your oven to 350°F and lightly grease a 9″ x 13″ baking pan.
2. Step 2: In a large bowl, beat the butter, granulated sugar, and salt together until smooth and creamy.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate.
4. Step 4: Stir in the baking powder. Then add the flour and milk alternately, starting and ending with the flour. Mix until the batter is smooth. Fold in the lime zest or lime oil.
5. Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
6. Step 6: Bake for 25 to 33 minutes, or until the top begins to brown and a cake tester inserted into the center comes out clean.
7. Step 7: While the cake bakes, make the glaze by stirring together the lime juice and superfine sugar. Set this aside.
8. Step 8: When the cake is done, remove it from the oven and place it on a cooling rack. Use a skewer or toothpick to poke holes all over the top—about halfway through the cake, not all the way to the pan.
9. Step 9: Stir the glaze, then brush it generously over the hot cake. Let it soak in for about 5 minutes, then apply more glaze, repeating until all is absorbed.
10. Step 10: If using the sugar topping, combine the coarse sparkling sugar with lime oil by shaking them together in a jar. Sprinkle this mixture evenly over the glazed cake, gently pressing it down with your fingers.
11. Step 11: Allow the cake to cool completely before slicing to ensure clean cuts.
12. Step 12: To prepare the raspberry topping, mix the fully thawed raspberries with the pie filling enhancer (if using) and sugar to taste until combined.
13. Step 13: Serve each square of cake with a spoonful of raspberry sauce on the side for a fresh, fruity finish.

Tips & Variations

• Use fresh lime zest for more vibrant flavor, or substitute with pure lime extract if fresh limes aren’t available.
• Frozen raspberries work well when fully thawed—just be sure to drain excess liquid if needed to avoid a soggy topping.
• For a dairy-free version, substitute the butter and milk with plant-based alternatives.
• Add a few drops of vanilla extract to the batter for a subtle depth of flavor.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Keep the raspberry topping separate and add just before serving to maintain freshness. Reheat individual slices gently in the microwave for about 10 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work perfectly. Simply skip the thawing step and adjust the sugar in the topping to your taste.

What if I don’t have pie filling enhancer?

You can omit the pie filling enhancer; the raspberry topping will be a bit looser but still delicious. Alternatively, a small amount of cornstarch can help thicken the sauce.

Raspberry-Lime Rickey Cake Recipe

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★★★★★

4.8 from 97 reviews

This Raspberry-Lime Rickey Cake is a bright and refreshing dessert featuring a moist, buttery cake infused with lime zest and juice, topped with a tangy raspberry glaze and optional sparkling sugar crust. The combination of tart lime and sweet raspberries makes this cake a perfect treat for spring and summer gatherings or anytime you crave a citrusy, fruity dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 2 cups (397g) granulated sugar
• 1 1/4 teaspoons table salt
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk, at room temperature
• Zest of 2 limes (1 to 2 tablespoons, lightly packed) or 1/2 teaspoon lime oil

Glaze

• 1/3 cup (74g) lime juice, freshly squeezed
• 2/3 cup (131g) superfine sugar (Baker’s Special Sugar preferred)

Optional Toppings

• 1/2 cup (99g) coarse sparkling sugar
• 1/8 teaspoon lime oil

Raspberry Sauce

• 3 1/2 to 4 cups (340g) raspberries, frozen are fine, completely thawed
• 1 tablespoon (11g) King Arthur Pie Filling Enhancer (optional)
• 2 tablespoons (25g) granulated sugar, to taste

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F. Lightly grease a 9″ x 13″ baking pan to prevent sticking.
2. Cream butter, sugar, and salt: In a large bowl, beat together the softened butter, granulated sugar, and salt until the mixture is smooth and creamy.
3. Add eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
4. Add dry and wet ingredients: Mix in the baking powder, then alternate adding the flour and milk to the batter, starting and ending with the flour. Stir in the lime zest or lime oil for flavor.
5. Pour batter and bake: Spoon the batter into the prepared pan and smooth the surface with a spatula. Bake for 25 to 33 minutes, or until the top begins to brown and a cake tester inserted in the center comes out clean.
6. Make the glaze: While the cake is baking, stir together the lime juice and superfine sugar until the sugar dissolves. Set the glaze aside.
7. Poke holes and apply glaze: Remove the cake from the oven and place it on a rack. Use a skewer or toothpick to poke holes all over the cake top, about halfway into the cake—not all the way through.
8. Brush glaze onto cake: Stir the glaze to combine again, then generously brush it onto the hot cake. Let the glaze soak in for about 5 minutes, and brush on more glaze repeatedly until all is absorbed.
9. Apply sugar topping (optional): If using, mix the coarse sparkling sugar with lime oil in a jar until combined, then sprinkle the mixture evenly over the glazed cake, gently pressing it with your fingers.
10. Cool cake: Allow the cake to cool completely before slicing to let the glaze set properly.
11. Prepare raspberry sauce: Stir together the thawed raspberries with pie filling enhancer (if using) and sugar to your taste, mixing well to create a sauce.
12. Serve: Cut the cake into squares and serve each piece with a dollop of the raspberry sauce on the side for a delightful contrast of flavors.

Notes

• For a more intense lime flavor, you can use lime oil instead of or in addition to fresh zest.
• Pie filling enhancer is optional but helps thicken the raspberry sauce for better texture.
• Superfine sugar is preferred in the glaze as it dissolves more easily.
• Coarse sparkling sugar provides a lovely crunchy topping but can be omitted if unavailable.
• If using frozen raspberries, ensure they are completely thawed before making the sauce.
• Use a toothpick or skewer carefully to avoid poking holes all the way through the cake layer.

Keywords: Raspberry Lime Cake, Lime Cake, Raspberry Dessert, Citrus Cake, Summer Cake, Fruity Cake, Glazed Cake