When I'm going through the trouble of cooking for my family and friends, I want the results to be better-than-average. With this Raspberry Lime Cake, that meant fresh raspberries and superior butter.
Let’s talk about butter, because it is a pretty key component in this simple, but oh-so-satisfying cake. Ingredients matter.
When I’m going through the trouble of cooking for my family and friends, I want the results to be better-than-average. With this Raspberry Lime Cake, that meant fresh raspberries and superior butter. One block of rich, yellow, Irish or European butter is enough for this cake, and spending just a few dollars extra makes a huge difference.
Studded with seasonal berries and topped with fresh whipped cream, this is a perfect summer cake. Consider swapping the raspberry lime for blueberry lemon if you prefer.
To be honest, I made this cake in one of those flimsy, disposable aluminum pans and it worked out just fine. In fact, my mother-in-law called it a four star cake. (Four out of four, she further clarified.) Enjoy!
Raspberry Lime Cake
1 8-ounce bar unsalted Irish butter, at room temperature
3 ounces cream cheese, at room temperature
2 limes, zest and juice
3/4 teaspoon salt
1 1/2 cups sugar
1 3/4 cup all-purpose flour
1 teaspoon baking powder
5 large eggs
3 teaspoons vanilla extract
1 teaspoon almond extract
12 ounces fresh raspberries
1/4 cup confectioners sugar, divided
1 pint heavy cream
- Preheat your oven to 325 degrees.
- Use one tablespoon of butter to grease a 10″x 10″ baking pan.
- Place the remaining butter in a large mixing bowl, along with the cream cheese and lime zest. Use a hand mixer on a high speed to beat the butter, cream cheese, and lime zest until light and fluffy.
- Meanwhile, measure the dry ingredients. Place the salt, sugar, flour, and baking powder in a smaller bowl. Whisk well. Add the dry ingredients to the butter mixture. Mix to combine.
- Mix in 2 teaspoons vanilla extract and all of the almond extract.
- Crack the eggs into a bowl. Add them one at a time to the cake batter, scraping down the sides of the bowl between each addition.
- Pour the raspberries into the batter and combine very gently.
- Finally, pour the batter into the prepared pan. Place the pan in the middle of the oven and bake for about 60 -70 minuets, or until a toothpick inserted into the middle of the cake comes out clean. If the top starts to get too brown, tent with aluminum foil.
- While the cake is baking, make the glaze. In a small bowl, whisk together half of the confectioners sugar (1/8) cup, with the juice of two limes.
- When the cake comes out of the oven, allow it to cool for ten minutes. Then pierce it with a fork a few dozen times. Use a pastry brush to apply the sweet lime glaze to the cake.
- Just before serving, make the whipped cream. Combine the heavy cream, remaining 1/8 cup confectioners sugar, and 1 teaspoon vanilla extract to a mixing bowl. Use a hand mixer on a high speed to whip the cream until soft peaks appear in the cream.
Serve the cake with a healthy spoonful of whipped cream. This cake should yield twelve to sixteen slices.
