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!


For this cake you’ll need a mix of flour, baking powder and salt plus some sugar, vanilla, buttermilk, an egg, raspberries and lime zest.


Set up a mixing bowl with the butter and sugar.


Beat the butter and sugar together with the help of a hand or stand mixer.  Once it’s light and fluffy, add the lime zest.


Mix together so that you have little flecks of zest throughout.


Next comes an egg and a splash of vanilla.


Once you’ve mixed in the egg and vanilla, add in about half of the flour mixture alternating with half of the buttermilk. Continue alternating between the two until you have incorporated it all.


The batter is starting to come together, here’s the last of the buttermilk.


Time for the raspberries.


Take 1/4 cup of flour and sprinkle over the raspberries.


Gently toss the raspberries in the flour to coat.


Fold the raspberries into the batter and pour into a buttered 9 inch cake pan.  I sprinkled a bit of sugar over top to get a glazed effect when baked.  Place into a 350 degree oven for 45 minutes.


Test with a toothpick for doneness then set the cake out to cool.


While the cake is cooling I sifted a cup of powdered sugar into a bowl and added the zest of 1 lime.


I added 2 1/2 tablespoons of lime juice which in this case amounted to 1 lime.   Start whisking it in with the powdered sugar and lime zest.


In just minutes you have a citrusy lime glaze to pour over the cake.


Pour as much or as little as you want.


This goes perfect with a morning cup of coffee or tea!


Raspberry Lime Glazed Cake

1/2 cup Butter, room temperature
1 cup Sugar
Zest of 1 Lime
1 Egg
1 teaspoon Vanilla
2 cups Flour, divided
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup Buttermilk
1 dry pint Raspberries

Lime Glaze

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