Raspberry Lime Cake

Raspberry Lime Cake

My favorite part of the day is to make a gorgeous sweet treat! Sharing something beautiful and homemade is the nicest gesture I can think of. This homemade raspberry cake is soft, moist and full of raspberry flavor! It’s exactly what you’re looking for in a raspberry lime cake, with the perfect zing from lime zest and juice. The flavor of lime and raspberry compliment each other so much that the combination alone really does all the work. This cake is loaded with so many raspberry that every bite is filled with sweet and juicy raspberries and fresh lime flavors. It’s not too sweet and not too tangy, but just right. The layers of the cake are paired with a cream cheese frosting for that extra something! I really loved it as a naked cake because the cake itself is so tasty it really doesn’t need a lot of frosting. This cake is ideal for evening tea or brunch. But I could seriously enjoy this cake any time of day. if you try this recipe then don't forget to tag us on instagram @itssoyum_ and let me know how it turned out in the comments below, i love hearing from you.

Tips

 l Iove fresh raspberries with this recipe but you can use frozen ones. If you are using frozen berries, thaw them completely and dry off and toss with corn flour. Do not add lime juice to raspberries
 Ingredients should be at room temperature before using. Take them out of the fridge 30 minutes prior warm them up more quickly.
For your recipe I recommend to use unsalted butter.
if you don’t have sour cream you can always substitute with greek yoghurt.

Ingredients for the cake

• 2 large Eggs
• 1 cup granulated sugar
• 1 cup plain yoghurt or sour cream
• tsp vanilla essence
• 1/4 tsp salt
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp lime zest
• 1/2 tsp lime juice
• 1 tbsp corn flour
• 500 gram fresh raspberries or Frozen Raspberry

For frosting

• 170 gram cream cheese
• 85 gram butter
• 1/2 tsp vanilla essence 
• 1/4 tsp lime juice
• 1 1/2 cup powder sugar
• Raspberries and lime slices for garnish (optional)

Instructions for the Cake

1. Preheat oven to 350F. In a round baking pan spray vegetables oil.

2. In a mixing bowl using an electric hand mixer in a high speed beat eggs and sugar until light in color and thick.

3. Add yoghurt, oil, vanilla, salt and whisk on low speed until well combined.

4. Whisk together flour and baking powder then add to batter 1/3 at a time (DO NOT OVERMIX). Finally, add Tbsp lime juice and lime zest.

5. Rinse raspberries and drain well. In medium bowl, toss raspberries and corn flour stirring until well combined and no dry white corn flour remains.

6. Pour half of batter into prepared springform pan and spread evenly. Top with half of the raspberries. Spread with remaining batter then sprinkle the rest of the raspberries evenly over the top, pushing them slightly into the batter into prepared pans.

7. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling grid 10 minutes. Remove from pans, cool completely on grid.

Instructions for frosting

1. in a mixing bowl using an electric mixer whip butter until pale and fluffy.

2. Add cream cheese and mix it until fluffy and add powdered sugar, Add vanilla and lemon extract beat until smooth and fluffy.