Key Lime Glazed Buttermilk Pound Cake

This citrus spiked cake makes for a special breakfast treat or will steal the show at a holiday brunch. I also love it as a dessert with a dollop of whipped cream and fresh berries. If key limes are not in season, it’s fine to substitute regular limes. If your loaf pan has sloped sides, you will want it to be 9 x 5-inch. This batter fits perfectly in a true 8 x 4-inch pan but will bubble up and over one with a smaller volume. Just in case, place a baking sheet underneath to catch any spills.

Key Lime Glazed Buttermilk Pound Cake

Prep Time 15 minutes
Cook Time 50 minutes
This citrus spiked cake makes for a special breakfast treat or will steal the show at a holiday brunch. I also love it as a dessert with a dollop of whipped cream and fresh berries. If key limes are not in season, it's fine to substitute regular limes. If your loaf pan has sloped sides, you will want it to be 9 x 5-inch. This batter fits perfectly in a true 8 x 4-inch pan but will bubble up and over one with a smaller volume. Just in case, place a baking sheet underneath to catch any spills.
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Course Dessert
Servings 1 loaf cake

Ingredients
 

  • 1 cup (200 grams) sugar
  • 1 tablespoon key lime zest from 4-5 limes, or regular limes
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups (215 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup buttermilk
  • ½ cup powdered sugar
  • 4 tablespoons key lime juice, or use regular lime juice

Instructions
 

  • Preheat your oven to 325 F. Butter and flour an 8 x 4” loaf pan and set aside (you can also use a 9×5” pan if that’s all you have, but watch it carefully as it will take less time to bake).
  • Place the sugar and zest in a stand mixer with the paddle attachment and mix for about a minute. This allows the zest to release it’s oils into the sugar. Add the butter and mix on medium high speed until pale yellow and fluffy, about 4 minutes.
  • Add the eggs one at a time, scraping the sides after each addition. Mix in the vanilla.
  • In a separate bowl whisk together the flour, baking powder and baking soda, and salt. Add half to the mixer, and mix on low speed until combined. Add the buttermilk, mix, and scrape the sides. Add the remaining flour and mix until just combined.
  • Pour the batter into the prepared pan and bake about 50 minutes until golden and a toothpick comes out clean. Cool in the pan for 10 minutes then turn out onto a rack.
  • Mix the powdered sugar and lime juice together until no lumps remain. Using a toothpick, poke holes all around the top of the bread. Spoon about ¾ of the glaze over the warm cake and then let the cake cool off completely. To the remaining glaze, add enough powdered sugar to make a thick white frosting. Spread this over the top of the cake. Cake will keep, well wrapped, at room temperature for up to three days.

Notes

  • If you can’t find key limes, regular limes can be used.
  • If you don’t have buttermilk, you can make your own by using regular milk and a squeeze of lemon juice. Let it sit for 5 minutes before using.
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