Raspberry Lime Cake

• 2 3/ 4 cups all purpose flour
• 1 1/ 2 cups sugar
• 1 1/ 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/ 2 teaspoon salt
• 2 cups fresh raspberries
• 3/ 4 cup milk
• 1-1 1/2 tablespoons lime zest
• 1 tablespoon lime juice
• 1/ 2 cup canola oil
• 1/ 4 cup sour cream
• 1 teaspoon vanilla extract
• Lime Icing:
• 1 cup confectioner’s sugar
• 1-3 tablespoons lime juice

Preheat your oven to 350°F and lightly grease and flour a 9 x 13 inch baking pan. In a medium bowl, combine the milk, lime zest, and juice together. Let mixture sit for about 5 minutes before proceeding to allow it to curdle slightly. Add in the oil, sour cream, and vanilla, and whisk thoroughly until smooth. In a separate bowl, mix together the flour, sugar, baking powder and soda, and salt until well mixed. Add in half the raspberries. Pour the wet ingredients into the dry, and mix gently just until mostly incorporated. There will be a few lumps. Pour the batter into the prepared pan, and bake 15 minutes.

Pull cake out of oven and sprinkle the other half of the raspberries on top of the cake. Put cake back into oven to complete cooking, another 12-20 minutes or until toothpick inserted into center of the cake comes out clean. 

Let cool completely before icing. Whisk lime juice and powdered sugar together until reaching desired consistency. Drizzle over cake and serve. Makes 12 – 16 servings.