Raspberry-Lime Rickey Cake Recipe

Introduction

This Raspberry-Lime Rickey Cake is a bright and tangy dessert perfect for celebrations or a special treat. Combining zesty lime with fresh raspberries creates a moist, flavorful cake that’s both refreshing and sweet.

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) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk, at room temperature
• Zest of 2 limes (1 to 2 tablespoons), or 1/2 teaspoon lime oil
• 1/3 cup (74g) lime juice, freshly squeezed
• 2/3 cup (131g) superfine sugar (Baker’s Special Sugar recommended)
• 3 1/2 to 4 cups (340g) raspberries, frozen are fine
• 1 tablespoon (11g) King Arthur Pie Filling Enhancer (optional)
• 2 tablespoons (25g) granulated sugar, to taste
• 1/8 teaspoon lime oil
• 1/2 cup (99g) coarse sparkling sugar

Instructions

1. Step 1: Preheat the oven to 350°F and lightly grease a 9″ x 13″ pan.
2. Step 2: Beat together the butter, granulated sugar, and salt until smooth and creamy.
3. Step 3: Add the eggs one at a time, beating well after each addition.
4. Step 4: Stir in the baking powder, then alternate adding the flour and milk, starting and ending with the flour. Mix until smooth. Fold in the lime zest or lime oil.
5. Step 5: Pour the batter into the prepared pan and smooth the top with a spatula.
6. Step 6: Bake for 25 to 33 minutes, until the top starts to brown and a cake tester inserted in the center comes out clean.
7. Step 7: While baking, mix lime juice and superfine sugar to make the glaze. Set aside.
8. Step 8: Remove the cake from the oven and place on a rack. Use a skewer or toothpick to poke holes all over the top, about halfway deep.
9. Step 9: Stir the glaze and generously brush it over the hot cake. Let it soak for 5 minutes, then brush on the remaining glaze until used up.
10. Step 10: For the topping, mix coarse sparkling sugar with lime oil in a jar until combined. Sprinkle over the glazed cake and gently press in.
11. Step 11: Let the cake cool completely before slicing.
12. Step 12: To make the raspberry topping, stir thawed raspberries with pie filling enhancer (if using) and sugar to taste.
13. Step 13: Serve cake slices with a dollop of raspberry sauce on the side.

Tips & Variations

• Use fresh lime zest for the best flavor, but lime oil is a great substitute if fresh limes aren’t available.
• Frozen raspberries work well for the topping and add convenience year-round.
• Sprinkling coarse sugar on top adds a beautiful sparkle and delightful crunch.
• For a dairy-free version, substitute milk with a plant-based alternative and use a non-dairy butter.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Keep the raspberry topping separate and add just before serving. Reheat slices gently in the microwave if desired, but serving at room temperature is best to retain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in the cake batter?

It’s best to use fresh raspberries or add frozen raspberries as a topping. Adding frozen fruit directly to the batter can affect the cake’s texture and moisture.

What is pie filling enhancer and can I omit it?

Pie filling enhancer helps thicken the raspberry sauce and prevent it from being too runny. You can omit it if you prefer a looser topping, but the sauce may be more liquid.

Raspberry-Lime Rickey Cake Recipe

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★★★★★

4.6 from 289 reviews

This Raspberry-Lime Rickey Cake combines a moist lime-flavored butter cake with a tangy lime glaze and a fresh raspberry topping, creating a delightful balance of sweet and tart flavors. Perfect for gatherings or a summery dessert, this cake features luscious lime zest and juice, with an optional crunchy sparkling sugar topping to add texture and sparkle.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 to 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 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) sugar, superfine preferred (such as Baker’s Special Sugar)

Raspberry Topping

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

Topping Sugar (Optional)

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 13″ baking pan to prevent sticking.
2. Mix Butter, Sugar, and Salt: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and salt until the mixture is smooth and creamy. This ensures a light texture in the cake.
3. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate and create an emulsion.
4. Add Baking Powder, Flour, and Milk: Stir in the baking powder. Then alternately add the flour and milk, starting and ending with the flour. Mix just until smooth, being careful not to overmix to maintain a tender crumb. Finally, fold in the lime zest or lime oil to infuse the cake with citrus flavor.
5. Fill Pan and Bake: Spoon the batter into the prepared pan and smooth the top with a spatula for even baking. Bake for 25 to 33 minutes, or until the cake is golden brown on top and a cake tester inserted into the center comes out clean.
6. Prepare Lime Glaze: While the cake bakes, stir together the freshly squeezed lime juice and superfine sugar until the sugar dissolves. Set the glaze aside.
7. Apply Glaze to Hot Cake: Remove the baked cake from the oven and place it on a cooling rack. Use a skewer or toothpick to poke holes all over the cake’s surface, going about halfway down. Stir the glaze again to ensure it is combined, then immediately generously brush the hot cake with the glaze, allowing it to soak in. After about 5 minutes, apply another layer of glaze and continue until all glaze is used.
8. Add Optional Sugar Topping: For added sparkle and crunch, mix the coarse sparkling sugar with lime oil in a jar by shaking until well combined. Sprinkle this mixture evenly over the glazed cake, gently pressing it in with your fingers for adherence.
9. Cool the Cake: Allow the cake to cool completely in the pan before slicing to let the glaze set and flavors meld.
10. Make Raspberry Topping: In a bowl, stir together completely thawed raspberries with the optional pie filling enhancer and granulated sugar to taste, creating a slightly thickened raspberry sauce for serving.
11. Serve: Cut the cooled cake into squares and serve each piece with a generous dollop of the raspberry topping on the side.

Notes

• Room temperature ingredients (butter, eggs, milk) ensure better mixing and texture.
• Pie filling enhancer is optional but helps thicken the raspberry topping if desired.
• Using superfine sugar in the glaze helps it dissolve quickly for a smooth coating.
• Frozen raspberries can be used; just thaw completely before preparing the topping.
• The sparkling sugar topping is optional but adds a lovely texture and festive appearance.
• Ensure not to poke the cake holes all the way through the bottom to maintain the structural integrity.
• Allow the cake to cool completely before slicing so the glaze sets properly and the cake slices cleanly.

Keywords: Raspberry Lime Cake, Lime Rickey Cake, Summer Dessert, Butter Cake, Citrus Cake, Raspberry Topping