Food | Sweets

raspberry lime cake

I scream, you scream, we all scream for cake! Can we make that a thing? Cake is one of those desserts usually reserved for special celebrations like birthdays, weddings, etc, but I want to bring back those times where cake was a sweet that was whipped up on a random Tuesday afternoon in case of guests stopping by.

Speaking of, can we make guests stopping by a thing again too? I love nothing more than friends and loved ones popping into the loft to say hello. Obviously when that happens I’ll serve them this cake.

This cake. It’s full of sweet raspberries meets tangy lime, and has the perfect texture thanks to the creamy greek yogurt. I’d make it a summer season staple if I were you.

So make this raspberry lime cake on a random afternoon just for the heck of it, and then invite your friends and neighbors over for some deliciousness, just because.

Raspberry Lime Cake

3 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/3 cup greek yogurt
3/4 cup almond or coconut milk
14 tbsp unsalted butter, at room temp
Zest of 5 (medium-sized) limes
2 cups sugar
1 tsp vanilla extract
4 large eggs, at room temp
1 cup fresh raspberries, plus a few more for garnish

Preheat oven to 350° F and spray a bundt pan with nonstick spray, then set aside.
In a large mixing bowl, stir together your flour, baking soda, salt, and cinnamon.
In a different bowl, stir together your yogurt and milk, then set aside for later use.
In a mixer, mix the sugar and lime zest together. Then beat in the butter, vanilla, and eggs, one at a time.
Once the batter is completely mixed, slowly add in the dry mixture until well incorporated. Then add the yogurt and milk mixture, and mix.
Pour 2/3 of the batter into your prepared pan and add your raspberries. Top with the remaining batter.
Bake for 60 minutes, or until set and golden.
Let your cake rest for about 10 minutes before transferring to a cooling rack.
Serve with glaze*, additional fresh raspberries, and lime zest.

*For the glaze: mix a tablespoon of butter and 2 cups powdered sugar together. Then slowly add almond milk, 1 tablespoon at a time until your desired glaze consistency is reached.

Photos by the ever lovely Amanda Gallant



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