Ingredients
Scale
- ½ cup softened butter
- 1 cup sugar
- 2 eggs
- 2–3 teaspoons key lime zest
- 1 teaspoon vanilla extract
- 2 tablespoons key lime juice
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup sour cream
- 1 tablespoon softened butter
- ½ cup powdered sugar
- 1 tablespoon heavy cream
- 2 tablespoons chopped fresh raspberries
Instructions
- Preheat your oven to 350°F and prepare a 9 x 5-inch loaf pan with non-stick spray.
- In a stand mixer, cream the softened butter and sugar until fluffy. Add eggs, key lime zest, vanilla extract, and key lime juice; mix well.
- In a separate bowl, combine flour, salt, and baking soda. Gradually blend this into the wet mixture. Fold in sour cream until combined.
- Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- Cool completely on a rack before glazing.
- For the glaze, whisk together butter, powdered sugar, and heavy cream until smooth. Stir in raspberries and spread over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg