Summary

Ingredients

For the dough:

• 225 g butter, soft
• 425 g suar
• 1 teaspoon salt
• 4 large egg (s)
• 480 g flour
• 2 teaspoons baking soda
• 250 ml milk
• 2 tablespoon lime zest, grated (heaped )

For the cast:

• 75 ml lime juice
• 75 g powdered suar

For the sauce:

• 250 g raspberries, frozen
• 1 tablespoon sugar

Moreover:

• Icing sugar for dusting

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Instructions

1. Preheat the oven to 180 degrees, grease a rectangular baking pan (24 × 34 cm) with butter and lightly dust it with flour.
2. Mix the softened butter with the sugar until creamy. Then stir in one egg at a time until everything is well connected. Mix the flour with salt and baking powder and stir in alternately with the milk. Add the lime zest and stir in. Pour the dough into the prepared baking pan and smooth it out. Bake in the preheated oven for 40-45 minutes until golden brown (stick test).
3. While the cake is in the oven, prepare the topping by mixing the lime juice with the powdered sugar.
4. Take out the finished cake and place on a wire rack. Leave in the form and poke several holes in the dough with a wooden skewer. Pierce halfway deep and then pour the topping evenly over the hot cake. The best thing is gradually so that everything can move in nicely. Let the cake cool completely in the tin.
5. Before serving, put the raspberries in a small saucepan and mix with the sugar. Warm until they are thawed and let cool down again. Cut the cake into pieces of any size and dust with powdered sugar. Arrange on plates and garnish with a tablespoon of raspberry sauce each (if you like a lot of sauce, you can also use twice the amount of raspberries and 2 tablespoons of sugar).