Description
This Key Lime Pound Cake is a luscious, moist dessert bursting with the fresh, tangy flavors of key lime juice and zest. With a tender crumb and the richness of butter and buttermilk, this classic pound cake recipe offers a delightful balance of sweetness and citrus brightness, perfect for any occasion or a refreshing treat any time of year.
Ingredients
Scale
Buttercream Mixture
- 1 cup butter, softened
- 2 cups sugar
Wet Ingredients
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup lime juice
- 1 tsp lime zest
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking soda
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan to ensure the cake doesn’t stick and bakes evenly.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, creating a smooth base for your cake batter.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a consistent texture.
- Mix dry ingredients and wet alternately: Combine the all-purpose flour and baking soda in a separate bowl. Gradually add this dry mixture to the creamed butter mixture alternately with the buttermilk, mixing well after each addition to keep the batter smooth and even.
- Add lime flavor: Stir in the fresh lime juice and lime zest, infusing the batter with the signature tart and aromatic key lime flavor.
- Pour batter into pan: Transfer the batter into the prepared tube pan, spreading it evenly to promote uniform baking.
- Bake the cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool for 10 minutes in the pan, then carefully remove it and transfer it to a wire rack to cool completely before serving.
Notes
- Make sure your butter is softened to room temperature for easier creaming with sugar.
- If key limes are unavailable, you can substitute with regular lime juice, though the flavor will be slightly different.
- Check the cake at 60 minutes, but if needed, extend baking time slightly until the toothpick test is clean.
- Allow the cake to cool completely before slicing to maintain its structure and moistness.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
