Raspberry Lime Rickey Cake

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Hands-on time:
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Yield: about 2 dozen servings

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Ever heard of a lime rickey? NO?! Then you've missed one of summer's most refreshing drinks. At its simplest, it's a mixture of carbonated water (seltzer), lime juice, and simple syrup (sugar). In elevated form, it includes alcohol; the mojito is its kissing cousin. And if you're talking strictly ice cream fountain fare, the lime rickey is often enhanced with other flavored syrups — most often raspberry, if you live in New England. This lime cake, with its raspberry topping, is a tribute to the drink made famous by New England's Friendly's and Brigham's ice cream chains.

Raspberry Lime Rickey Cake

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen servings
Published: 06/05/2010



  • 1 cup unsalted butter, softened or room temperature
  • 2 cups sugar
  • 1 1/4 teaspoons salt
  • 4 large eggs
  • 2 teaspoons baking powder
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • finely grated rind of 2 limes; 1 to 2 tablespoons, lightly packed, OR 1/2 teaspoon lime oil


  • 1/3 cup freshly squeezed lime juice
  • 2/3 cup sugar, superfine preferred; Baker's Special Sugar is a good choice here

Raspberry sauce

  • 3 1/2 to 4 cups raspberries; frozen are fine
  • 1 tablespoon Pie Filling Enhancer, optional for thickening
  • 2 tablespoons sugar, to taste

Sugar topping, optional

  • 1/8 teaspoon lime oil

Tips from our bakers

  • Want to dress this cake up for St. Patrick's Day? Add green gel paste food color to the batter until it's as green as you like, then bake.


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1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

2) Beat together the butter, sugar, and salt till smooth.

3) Add the eggs one at a time, beating well after each addition.

4) Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lime rind or lime oil.

5) Spoon the batter into the prepared pan, smoothing the top with a spatula.

6) Bake the cake for 25 to 33 minutes, or until the top is starting to brown and a cake tester inserted into the center comes out clean.

7) While the cake is baking, make the glaze by stirring together the lime juice and sugar. Set it aside.

8) Remove the cake from the oven, and set it on a rack. Use a skewer or toothpick to poke the top all over. Don't poke all the way to the bottom of the pan; just about halfway down.

9) Stir the glaze to combine, and immediately brush it onto the hot cake; be generous. Let it sink in for about 5 minutes, then brush on more glaze, continuing until all the glaze is used up.

10) If you're using the optional sugar topping, shake the coarse sugar in a jar with the lime oil, till well combined. Sprinkle the sugar atop the glazed cake, gently pressing it in with your fingers.

11) Allow the cake to cool completely before slicing.

12) To make the raspberry topping, stir together completely thawed raspberries with pie filling enhancer (if you're using it), and sugar to taste.

13) Serve squares of cake with a dollop of raspberry sauce on the side.

Yield: about 2 dozen servings.


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  • star rating 03/15/2015
  • StrictTime from DFWTX
  • It was very flavorful, although a little dry, even with the glaze soaked in (not sure how that happened. The glaze kind of sat on top). I suppose I should have put in a LOT more holes. Or not baked it so long--which leads me to: The problem I had was that the cake was very dark by the time the center of the cake was done. I'm going to try this as a layer cake next time to see if the smaller pan solves that problem. I only had turbinado sugar on hand, so I topped the cake with that. It was a fine substitute.
  • star rating 03/11/2015
  • lkew from KAF Community
  • Wonderful lime flavor! I tried this for the first time yesterday. My only complaint is that I needed to find somewhere to bring this otherwise I might have eaten all of it myself. My husband brought some to work & everyone there loved it too. I used some zest & lime oil. Yuuuummmmmy!
  • star rating 03/08/2015
  • nmenzel from KAF Community
  • How much sugar for the optional sugar topping?
    2 tablespoons of coarse sugar should be plenty to give your cake a little crunch and sparkle on top.
  • 03/08/2015
  • Sierra Delta from Upper Midwest
  • It's unclear from the directions, and some commenters' responses to the recipe have me puzzled -- are Persian limes called for here or are key limes preferred? Does it make a difference which type you use?
    Either is fine, depending on the flavor you like best. I tend to use "whatever's on sale limes" unless a specific fruit is called for. ~ MJ @ KAF
  • star rating 07/05/2012
  • ruthsjeffries from KAF Community
  • I baked this cake when you first published the recipe 2 years ago. It has become my fave and yesterday when my son asked what I wanted for my birthday cake, I pulled out the recipe. When we make it, the family stands around armed with toothpicks to stab holes in the cake before pouring on the mouthwatering glaze. If you use real limes rather than key limes, you get that real, limey flavor. Shades of "Juke Box Saturday Night"!
  • star rating 03/16/2012
  • Cre8apic from KAF Community
  • Just made it for the 2nd time. My family is full of Lime Lovers & absolutely loved it, and now I'm taking one to work. I used the lime oil instead of the lime zest the 2nd time, while it still taste great, I miss the specks of zest throughout. So wonderfully easy, may try a lemon version next time.
  • star rating 07/11/2010
  • Terrie D from Ft Hood, Texas
  • I made this cake for my wedding reception. Everyone loved it! It was so flavorful and refreshing. Instead of coating the pan with flour, I used granulate sugar. It gave the cake a nice little crunch on the edges and bottom. It went over so well that I made it a week later for my father's 93 birthday! A keeper!
    Congratulations times three! We're glad to be part of your families marker events! Irene @ KAF
  • star rating 06/21/2010
  • Janet K from Oakwood, OK
  • I bought a pound of key limes. My granddaughter reamed them after I zested them. I used frozen raspberies and made a bit of thickener with cornstarch and water, then let it cool and stirred in. I went heavy on the glaze, using it all on the warm cake, then sprinkled on washed raw cane sugar. The cake is wonderfully limeischious with or without the raspberry sauce, which is even great on homemade vanilla ice cream!
  • star rating 06/17/2010
  • Judith from Las Cruces, NM
  • I made this today for my husband who loves a butter/pound cake with berries. I thought the raw dough was a little lackluster with just the grated lime so I added 1/2 tsp Fiori di Scicilia (which I never want to be without). It came out beautifully. And instead of serving with the Raspberry sauce, I served with fresh raspberries and blueberries with a little sugar on the side. It was great. Thanks for the good recipe.
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