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Raspberry-Lime Rickey Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after each addition to maintain a smooth batter texture.
  4. 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.
  5. 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.
  6. Prepare the Lime Glaze: While the cake bakes, mix the fresh lime juice with superfine sugar until dissolved. Set this glaze aside.
  7. 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.
  8. 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.
  9. Cool Cake: Allow the cake to cool completely before slicing to ensure clean cuts and set glaze.
  10. 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.
  11. 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

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