I have this thing (obsession) about berries and citrus, sometimes I just can’t have one without the other. I started out with a perfectly delicious recipe for raspberry buttermilk cake, but the citrus thing just kept creeping in so I added a bit of lime zest to the cake. And before I knew it I was in the midst of powdered sugar and lime juice stirring up a glaze. I love the sweet and tart combination that really makes this cake rock. Incidentally, this will be my last post for a few weeks as my gorgeous husband is taking me away for a long needed vacation. I’m looking forward to a few weeks just to relax, put my feet in the sand and enjoy someone else’s cooking. You all be safe and have a happy September!
1/2 cup Butter, room temperature
1 cup Sugar
Zest of 1 Lime
1 teaspoon Vanilla
2 cups Flour, divided
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup Buttermilk
1 dry pint Raspberries
1 cup Powdered Sugar, sifted
Zest of 1 Lime
2 1/2 tablespoons Lime Juice
Preheat oven to 350 degrees. Prepare 9 inch round or square baking pan by coating pan with a pat of butter.
Cream the butter, sugar and lime zest. Beat until light and fluffy. Add the egg and vanilla and mix until well combined. Combine 1 3/4 cup flour along with the baking powder and salt. Begin adding a bit of the flour mix, alternating with the buttermilk, beating after each addition.
Toss the raspberries with 1/4 cup of flour. Gently fold into the cake batter and spread into the prepared baking pan. If desired, sprinkle a little sugar over top of the batter.
Bake for 45 minutes for until toothpick tested. Let cake cool for 20 – 30 minutes.
Make glaze by whisking powdered sugar, lime zest and juice together in a medium bowl. Spoon over cooled cake.
Makes 8 servings