Raspberry-Lime Rickey Cake Recipe

Introduction

This Raspberry-Lime Rickey Cake is a bright and refreshing dessert perfect for any occasion. Combining zesty lime with sweet raspberries, it offers a delightful balance of flavors in a moist, tender cake. The glaze and raspberry topping add an extra burst of citrus sweetness that will impress your guests.

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

1. Step 1: Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
2. Step 2: Beat together the butter, sugar, and salt until smooth.
3. Step 3: Add the eggs one at a time, beating well after each addition.
4. Step 4: Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the lime zest or lime oil.
5. Step 5: Spoon the batter into the prepared pan, smoothing the top with a spatula.
6. Step 6: Bake the cake for 25 to 33 minutes, or until the top is starting to brown and a cake tester inserted into the center comes out clean.
7. Step 7: While the cake is baking, make the glaze by stirring together the lime juice and sugar. Set it aside.
8. Step 8: Remove the cake from the oven and set it on a rack. Use a skewer or toothpick to poke the top all over, about halfway down but not through to the bottom.
9. Step 9: Stir the glaze again, then immediately brush it generously onto the hot cake. Let it sink in for about 5 minutes, then brush on more glaze. Continue until all the glaze is used.
10. Step 10: If using the sugar topping, shake the coarse sparkling sugar in a jar with the lime oil until well combined. Sprinkle this sugar atop the glazed cake, gently pressing it in with your fingers.
11. Step 11: Allow the cake to cool completely before slicing.
12. Step 12: To make the raspberry topping, stir together completely thawed raspberries with the pie filling enhancer (if using) and sugar to taste.
13. Step 13: Serve squares of cake with a dollop of raspberry sauce on the side.

Tips & Variations

• Use fresh lime zest for the best citrus flavor or substitute lime oil carefully if zest is unavailable.
• Frozen raspberries work well in this recipe; just thaw completely before preparing the topping.
• For a dairy-free version, substitute the milk with your favorite plant-based milk and use a dairy-free butter alternative.
• If you prefer a less tart glaze, reduce the lime juice slightly and increase the sugar to balance.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep the raspberry topping separate until serving to preserve freshness. Reheat individual slices gently in the microwave for about 15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work beautifully in the topping. Just ensure they are ripe and sweet for the best flavor.

What is the purpose of the pie filling enhancer?

The pie filling enhancer helps thicken the raspberry topping, giving it a better consistency to serve alongside the cake. It is optional and can be omitted if you prefer a looser sauce.