Ingredients
- All-purpose Flour: 3 cups
- Granulated Sugar: 2 cups
- Unsalted Butter: 1 cup (2 sticks), softened
- Large Eggs: 4
- Key Lime Juice: 1/2 cup, freshly squeezed
- Key Lime Zest: 2 tablespoons
- Fresh Raspberries: 1 cup
- Whole Milk: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Step 2: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Stir in the Key Lime juice and zest. Gradually add the flour, alternating with the milk, mixing on low speed until the batter is just combined and smooth; do not overmix.
- Step 3: Gently fold the fresh raspberries into the batter using a rubber spatula. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. While cooling, prepare a simple glaze by whisking together 1 cup powdered sugar with 2 tablespoons of Key Lime juice.
- Step 5: Once the cake layers are completely cooled, place one layer on a serving plate. If desired, spread a thin layer of raspberry jam between the two cakes before stacking the second layer on top. Drizzle the prepared Key Lime glaze over the finished cake.
Notes
- Keep leftover cake covered in an airtight container; while it is fine at cool room temperature for up to 3 days, refrigerating will firm up the citrus crumb nicely.
- If the cake has been refrigerated, allow slices to sit at room temperature for 30 minutes before serving, as the citrus flavor brightens considerably when not chilled.
- Elevate the experience by serving each slice alongside a generous dollop of freshly whipped cream or a small scoop of high-quality vanilla bean ice cream.
- To prevent the fresh raspberries from sinking to the bottom during baking, lightly toss them with 1 teaspoon of all-purpose flour before gently folding them into the finished batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American