Description
A zesty and moist yellow cake infused with tangy key lime and topped with a sweet and vibrant raspberry glaze, perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 box yellow cake mix
- 1/2 cup lime juice
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup sour cream
Glaze Ingredients
- 1/4 cup raspberries
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to ensure the cake does not stick.
- Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, lime juice, vegetable oil, eggs, and sour cream. Stir everything together until the batter is smooth and fully blended.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Make Raspberry Glaze: While the cake is baking, place the raspberries and powdered sugar in a blender or food processor. Blend until smooth to create a vibrant, sweet glaze.
- Cool and Glaze: Once the cake has fully cooled, pour the raspberry glaze evenly over the top, letting it drip down the sides for a beautiful finish.
- Serve: Slice the cake and enjoy this deliciously tangy and sweet dessert.
Notes
- Ensure the cake is completely cool before glazing to prevent the glaze from melting too much.
- You can substitute fresh lime juice with bottled key lime juice if fresh limes are unavailable.
- For a thicker glaze, reduce raspberry juice or add more powdered sugar accordingly.
- Use fresh or frozen raspberries for the glaze; thaw frozen raspberries before blending.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
