Description
This Key Lime Pound Cake is a moist and flavorful dessert that balances the rich, buttery texture of classic pound cake with the refreshing tang of fresh lime juice and zest. Perfectly dense yet tender, this cake is infused with vibrant citrus notes, making it a delightful treat for any occasion or a simple afternoon indulgence.
Ingredients
Scale
For the Cake:
- 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 the oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next to maintain a smooth batter and proper texture.
- Combine Dry Ingredients and Alternate Mixing: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, mixing gently each time to avoid overworking the batter.
- Incorporate Lime: Stir in the fresh lime juice and lime zest carefully to infuse the batter with bright citrus flavor without deflating it.
- Transfer Batter to Pan: Pour the prepared batter evenly into the greased and floured tube pan, smoothing the top as needed.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set, then remove it from the pan and transfer to a wire rack to cool completely before slicing, ensuring the texture is perfect and slices hold their shape.
Notes
- For extra lime flavor, consider drizzling a simple lime glaze over the cooled cake using powdered sugar and lime juice.
- Ensure the butter is softened to room temperature for better creaming results and a smoother batter.
- If you do not have buttermilk, you can substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
