Tuesday, July 6, 2010

Raspberry Lime Snack Cake

DSC03591You guys have probably seen the blueberry version of this that went around a couple of weeks ago.  If you haven’t check out Monica’s. It nudged me into the kitchen.


With all the beautiful berries that can be found right now I definitely recommend trying this cake.   It’s very good, especially if you don’t bake it in a dark colored pan and forget to adjust the oven temperature 25 degrees.  I managed to “save” it by making a powdered sugar lime glaze.  :)

Raspberry Lime Cake, adapted from Southern Cakes

  • 1  2/3 cups all purpose flour
  • 1   1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, softened
  • 3/4 cup plus 2 tbsp sugar (reserve a TBSP) 
  • 1 egg, room temp
  • 1/3 cup milk, room temp
  • 1 cup fresh or frozen raspberries (do not thaw)*
  • the zest of 1 lime**

Heat the oven to 375F and generously grease a 9 inch square or round pan.  (I used a round 9” springform pan.)

Combine the flour, baking powder, and salt in a small bowl and stir with a fork to mix well. In a medium bowl, rub the lime zest into the sugar. Then add in softened butter and beat with a mixer at high speed until well combined.  Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl, until the mixture is light and smooth.

Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Gently stir in the raspberries.***

Scrape the batter into the prepared pan and spread into corners The batter will be thick.  I wet my fingertips and gently spread the batter towards the edges of the pan as best I could.  Sprinkle reserved sugar over the top and bake at 375F for 25 minutes or until the cake is golden, springs back when touched gently in the center, and is pulling away from the sides of the pan.

Serve a square of cake right from the pan, warm or at room temperature. If its round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes and then turn it out to cool, top side up.


*I used fresh raspberries and set them in the freezer on a sheet pan while I waited for the butter, egg, and milk to come to room temperature and prepped everything else. 

**Whenever zest is needed for a recipe I always rub it into the sugar and allow it to sit while everything comes to room temp.

***Next time I will try pressing the berries into the batter after I have spread it into the pan. 

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