Description
This Key Lime Pound Cake is a moist, tangy dessert that combines the classic richness of a pound cake with the fresh zestiness of key lime juice and zest. Perfectly balancing sweetness and citrus flavors, it’s an ideal treat for any occasion, offering a delightful twist on a traditional pound cake.
Ingredients
Scale
Cake Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1/4 cup lime juice
- 1 tsp lime zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color. This helps incorporate air for a tender cake.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next to maintain batter consistency.
- Combine Dry Ingredients and Alternate with Buttermilk: In a separate bowl, mix the all-purpose flour with the baking soda. Gradually add this dry mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. This helps avoid overmixing and creates a tender crumb.
- Incorporate Lime Juice and Zest: Stir in the lime juice and lime zest evenly into the batter to infuse the citrus flavor throughout.
- Pour Batter into Pan: Transfer the batter into the prepared tube pan, smoothing the top for even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter after adding the flour to ensure a tender cake.
- The tube pan shape helps the cake bake evenly by allowing heat to circulate through the center.
- If fresh key limes are unavailable, bottled key lime juice works well as a substitute.
- Allow the cake to cool completely before slicing to maintain clean cuts.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
