Introduction

This Raspberry-Lime Rickey Cake offers a delightful balance of tangy lime and sweet raspberries, perfect for any occasion. Tender and moist, it’s brightened with a zesty glaze and fresh raspberry topping that makes every bite refreshing and delicious.

Raspberry-Lime Rickey Cake Recipe - Recipe Image

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, lightly packed, or 1/2 teaspoon lime oil
1/3 cup (74g) lime juice, freshly squeezed
2/3 cup (131g) sugar, superfine preferred; Baker’s Special Sugar is a good choice
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
1/8 teaspoon lime oil
1/2 cup (99g) coarse sparkling sugar

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
Step 2: Beat together the butter, sugar, and salt until smooth.
Step 3: Add the eggs one at a time, beating well after each addition.
Step 4: Add the baking powder, then alternately add the flour and milk, starting and ending with the flour. Mix until smooth. Stir in the lime zest or lime oil.
Step 5: Spoon the batter into the prepared pan, smoothing the top with a spatula.
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.
Step 7: While the cake bakes, make the glaze by stirring together the lime juice and sugar. Set aside.
Step 8: Remove the cake from the oven and set on a rack. Use a skewer or toothpick to poke holes all over the top, about halfway down but not through to the bottom.
Step 9: Stir the glaze and immediately brush it generously over the hot cake. Let it soak in for 5 minutes, then brush on more glaze until all is used.
Step 10: For the sugar topping, shake coarse sparkling sugar in a jar with lime oil until combined. Sprinkle this over the glazed cake and gently press it in with your fingers.
Step 11: Allow the cake to cool completely before slicing.
Step 12: To make the raspberry topping, stir together completely thawed raspberries with pie filling enhancer (if using) and sugar to taste.
Step 13: Serve cake squares with a dollop of raspberry sauce on the side.

Tips & Variations

Use fresh lime zest instead of lime oil for a more natural citrus flavor.
Frozen raspberries work well; just be sure to thaw completely before making the topping.
If you prefer a less sweet glaze, reduce the sugar in the lime glaze mixture slightly.
For extra texture, try folding some chopped nuts into the batter before baking.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The raspberry topping is best stored separately and added just before serving to keep it fresh. If you need to reheat, gently warm individual slices in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lime juice instead of fresh?

Fresh lime juice is preferred for its bright flavor, but bottled lime juice can be used if necessary. Just use a high-quality brand and adjust sweetness as needed.

Is it necessary to poke holes in the cake before glazing?

Yes, poking holes allows the glaze to soak deeply into the cake, making it moist and flavorful throughout rather than just on the surface.

Raspberry-Lime Rickey Cake Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

The Raspberry-Lime Rickey Cake is a delightful, moist cake featuring a zesty lime flavor combined with a sweet raspberry topping. This easy-to-make dessert highlights a tender butter cake soaked with a tangy lime glaze, crowned with fresh raspberries for a refreshing finish perfect for any occasion.

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

Ingredients

Scale

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) 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 Ingredients

1/3 cup (74g) lime juice, freshly squeezed
2/3 cup (131g) sugar, superfine preferred; Baker’s Special Sugar is a good choice

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

Sugar Topping (Optional)

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F and lightly grease a 9″ x 13″ baking pan to ensure the cake doesn’t stick.
Mix Butter, Sugar, and Salt: Beat the room temperature butter, granulated sugar, and salt together until the mixture is smooth and creamy, creating a good base for the cake batter.
Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after each addition to maintain a smooth batter texture.
Add Dry Ingredients and Milk: Sprinkle in the baking powder, then alternate adding the flour and milk starting and ending with flour. Mix just until smooth. Finally, stir in lime zest or lime oil for fresh citrus flavor.
Fill the Pan and Bake: Spoon the batter evenly into the prepared pan and smooth the surface with a spatula. Bake for 25 to 33 minutes until the top begins to brown and a cake tester comes out clean.
Prepare the Lime Glaze: While the cake bakes, mix the fresh lime juice with superfine sugar until dissolved. Set this glaze aside.
Poke Cake and Apply Glaze: Once the cake is baked, place it on a cooling rack and use a skewer or toothpick to poke holes halfway into the cake. Stir the glaze again and brush generously onto the hot cake so it soaks in. Let it absorb for 5 minutes, then apply additional glaze until all is used.
Add Sugar Topping (Optional): If desired, combine the coarse sparkling sugar with lime oil by shaking together in a jar, then sprinkle this over the glazed cake, gently pressing it in to adhere.
Cool Cake: Allow the cake to cool completely before slicing to ensure clean cuts and set glaze.
Prepare Raspberry Topping: Mix fully thawed raspberries with the pie filling enhancer (if using) and sugar to taste, stirring until well combined to make a flavorful topping.
Serve: Cut the cake into squares and serve each piece with a dollop of the raspberry topping on the side for a fresh, fruity complement.

Notes

Using room temperature ingredients helps create a smoother batter and better texture.
Superfine sugar in the glaze dissolves more easily, creating a nicer soak for the cake.
Pie Filling Enhancer is optional but helps thicken the raspberry topping for better consistency.
Frozen raspberries can be used but should be completely thawed before making the topping.
The lime zest or lime oil can be adjusted according to taste preferences for citrus intensity.
This cake is best served at room temperature or slightly chilled.

Keywords: raspberry cake, lime cake, fruit cake, dessert, baked dessert, berry topping, citrus glaze