You’re just gonna love this Raspberry-Lime Buttermilk Breakfast Cake! Whether for breakfast, brunch, or dessert this is a treat, the flavors simply pop!
Raspberry Lime Buttermilk Breakfast Cake
NOTE: This recipe is from a previous contributor and has been fully updated with pictures and text on 3/2021. Enjoy this recipe, it is a wonderful dessert.
A few weeks ago I stumbled upon a pin on a friend’s Pinterest dessert board. There staring back at me from my computer screen was probably the loveliest of blueberry concoctions I had ever laid eyes upon. I love all berries, especially blueberries, so this berry delight required further investigation, not just a “pin and run.”
Raspberry and lime is a flavor combination that I just adore and today I bring to you a delightful dessert with just such a combo. I stumbled upon this recipe for a raspberry buttermilk cake. I just knew I could make it into the dessert of my dreams featuring both raspberries and lime.
This Raspberry Lime Buttermilk Breakfast Cake has a nice balance between the lime and the raspberry flavors without being too tart or too sugary sweet. The buttermilk (see below how I make buttermilk) gives this cake a tenderness and is the perfect addition.
What is a breakfast cake?
Think of it as a wonderful cake served at brunch, maybe served alongside a cup of tea. Truthfully though breakfast cake be served any time of the day.
What ingredients do you need to make a Raspberry Lime Buttermilk Breakfast Cake?
- Butter
- Lime Zest & Juice
- Sugar
- Egg
- Vanilla Extract
- Flour
- Baking Powder
- Salt
- Raspberries
- Buttermilk (see recipe card)
- Turbinado sugar (optional)
Some tips for making a Raspberry Lime Buttermilk Breakfast Cake:
- This recipe calls for fresh raspberries, you can easily use frozen raspberries that have been thawed.
- I like lime flavor and added 2 teaspoons into the batter, the recipe calls for 1 teaspoon.
- See the recipe card for directions on making “buttermilk”.
- I used a 9″ round springform pan. You can also use a round baking pan or a 9×9 square baking pan.
- Prior to baking, I sprinkled the top of the batter with approximately 2 Tablespoons of Turbinado sugar. You can skip altogether or use regular granulated sugar, this is simply a preference.
- Line the baking pan with parchment paper for easier removal and cleanup.
- Top with fresh whipped cream if desired.
You may be wondering about other ways to use buttermilk. Here are some suggestions:
- Salad dressings
- Frozen treats
- Fried chicken
- Quiche
- Biscuits
- Pancakes
- French Toast
- Baked goods
Simple steps for making a Raspberry Lime Buttermilk Breakfast Cake:
Preheat the oven to 350ºF. Grease a 9-inch square baking pan (or something similar) with non-stick cooking spray, and set aside.
Using an electric mixer, cream butter with lime zest. Add in sugar and beat until light and fluffy.
Add the egg, lime juice, and vanilla extract; beat until combined.
Gently toss the raspberries in 1/4 cup of the flour.
Whisk together in a bowl the remaining flour, baking powder, and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Gently fold in the raspberries.
Spread batter into the prepared pan. Sprinkle batter with Turbinado sugar.
Bake for 45–50 minutes. Check doneness with a toothpick; the cake is ready when the toothpick comes out clean. Let cool for at least 15 minutes before serving.
Other great fruity delights:
If you love raspberries, give these recipes a try too:
Raspberry-Lime Buttermilk Breakfast Cake
You're just gonna love this Raspberry-Lime Buttermilk Breakfast Cake! Whether for breakfast, brunch, or dessert this is a treat, the flavors simply pop!
Ingredients
- 1/2 cup unsalted butter, softened
- 2 Tablespoons lime zest
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice
- 2 cups flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 cups fresh raspberries
- 1/2 cup buttermilk*
- 2 Tablespoons Turbinado sugar
Instructions
- Preheat the oven to 350ºF. Grease a 9-inch square baking pan (or something similar) with non-stick cooking spray, and set aside.
- Using an electric mixer, cream butter with lime zest. Add in sugar and beat until light and fluffy.
- Add the egg, lime juice, and vanilla extract; beat until combined.
- Gently toss the raspberries in 1/4 cup of the flour.
- Whisk together in a bowl the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Gently fold in the raspberries.
- Spread batter into the prepared pan. Sprinkle batter with Turbinado sugar.
- Bake for 45–50 minutes. Check doneness with a toothpick; the cake is ready when the toothpick comes out clean. Let cool at least 15 minutes before serving.
Notes
To make homemade buttermilk: Add 1 ½ teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Allow to stand for five minutes before adding to the recipe.
Find this recipe and more at Meal Plan Monday and the Weekend Potluck!
This looks yummy… I love raspberries so would be perfect. Pinning this. Found the recipe over at Dial Moms Monday Linky Party.
I would love this for breakfast, now all I need is to have someone to make it for me ! I am pinning this and making it soon! Dropping by from Ladies only Blog Share Link Party. Love to have you visit at scrumptilicious4you.blogspot.com.
Seen this over at the Link Party The Weekend Retreat Looks so yummy.
I seriously want this cake right now, lol! So glad you linked up to The Weekend re-Treat Link Party on The Best Blog Recipes!
I’ve pinned your post to my Link Party Recipes Board while I was here tonight too 🙂
Shauna @ The Best Blog Recipes
This looks amazing!! I want it for breakfast tomorrow! Thanks for sharing it with us at LOBS!
I bet it tastes as good as it looks:) Lynn @ Turnips 2 Tangerines
Wow, that looks good!
I saw your thumbnail on Freedom Friday and had to check this out! That cake looks amazing! I pinned it and hope to make it soon since I actually have buttermilk in he fridge for a change!
Ang, Juggling Act Mama
I would totally eat this for breakfast! Thanks for sharing at Sweet & Savory Saturdays #24!
~Amber @ Dessert Now, Dinner Later!
http://www.dessertnowdinnerlater.com
I just shared this on Facebook and pinned it as one of this week’s Features at Freedom Fridays!!
Hugs
Thanks so much for sharing at Freedom Fridays:))
This looks awesome – so light and fluffy! Yum!
G’day So light and fluffy, true
Mouth water photo! Would like to try some now too!
Cheers! Joanne
Viewed as Party of Foodie Friends Friday Breakfast + Lunch Brunch Party
Hello ladies! Thank you for bringing over your raspberry lime buttermilk breakfast cake to my Breakfast & Brunch Recipe Party! I created a post on my blog with all the recipes. Tell which recipe is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! 🙂 http://www.delscookingtwist.com/2013/12/06/breakfast-brunch-party-with-a-twist/
This is so funny. I was looking for a dish for a last minute breakfast party. I had some buttermilk that I needed to use up, so that was my main ingredient search. I found the blueberry cake from Alexandras kitchen too, and I thought “perfect, “I have blueberries too.” What I didnt have was lemons, so I kept looking. I also saw the rasberry cake that inspired you, bit didnt click on it because I didnt have rasberries. I then saw yours and it said in the description (before I even clicked on it) rasberries and lime. I did have lime, so started wondering if I could sibstitute lemon for lime and have blueberry lime. everything Insearched always put lemon and blueberry together. I’m also a novice baker, but not such a daring one, and now I’m nervous about putting these two components together. Any thoughts??