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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/raspberry-lime-rickey-cake-recipe/