Description
This Key Lime Pound Cake is a delightful twist on the classic pound cake, infused with fresh lime juice and zest for a bright, tangy flavor. Moist and rich, this cake combines the buttery texture of a traditional pound cake with refreshing citrus notes, perfect for a summer dessert or any occasion that calls for a burst of flavor.
Ingredients
Scale
Base Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
Flavoring
- 1 cup buttermilk
- 1/4 cup lime juice
- 1 tsp lime zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to ensure the cake does not stick.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. This helps to incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, making sure to mix well after each addition to ensure even distribution throughout the batter.
- Combine Dry Ingredients and Add to Batter: In a separate bowl, combine the all-purpose flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. This gradual mixing helps maintain the batter’s texture.
- Add Lime Flavor: Stir in the fresh lime juice and lime zest until evenly combined, enhancing the cake with fresh citrus flavor.
- Pour Batter into Pan: Pour the prepared batter into your greased and floured tube pan, smoothing the top evenly.
- Bake: Bake in the preheated oven for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring the cake sets properly.
Notes
- Use fresh lime juice and zest for the best citrus flavor.
- Be careful not to overmix the batter once the flour is added to avoid a dense cake.
- If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tbsp lemon juice or vinegar, let it sit for 5 minutes before using.
- Allow the cake to cool completely before slicing to maintain its shape.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
