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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.

Ingredients

Scale

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

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