3 cups all-purpose flour – This forms the structure of the cake.
2 cups granulated sugar – Sweetens the cake and helps it bake to a nice golden-brown color.
1 cup unsalted butter, softened – Butter adds richness and moisture, creating a tender crumb.
4 large eggs – The eggs bind the batter together, giving the cake its dense, yet soft structure.
1 cup buttermilk – The acidity of the buttermilk keeps the cake soft and moist, with just a hint of tang.
Zest of 3 key limes – Adds a fragrant lime essence and a slight hint of bitterness.
1/4 cup key lime juice – Provides the tartness and signature lime flavor.
1 tsp vanilla extract – Balances the citrus notes with a touch of warmth.
1 tsp baking powder – Helps the cake rise.
1/2 tsp baking soda – Works with the buttermilk to create a lighter crumb.
1/4 tsp salt – Enhances all the other flavors, preventing the cake from tasting too sweet.
For the Lime Glaze:
1 cup powdered sugar – Adds sweetness and helps create a smooth glaze texture.
2-3 tbsp key lime juice – Adjusts the glaze thickness and packs a citrusy punch.
Zest of 1 key lime – Adds a pop of color and extra zestiness.
Step 1: Preheat and Prepare the Pan
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan generously to ensure the cake comes out clean and doesn’t stick.
Step 2: Make the Cake Batter
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This step should take about 3-5 minutes with an electric mixer. Creaming properly ensures that your cake will have a nice lift.
Add Eggs One at a Time: Crack in one egg at a time, beating well after each addition. This keeps the batter smooth and emulsified.
Incorporate Lime Zest, Juice, and Vanilla: Stir in the key lime zest, key lime juice, and vanilla extract. The lime juice infuses the batter with that signature tangy flavor, while the zest intensifies the citrusy aroma.
Step 3: Combine Dry Ingredients and Mix
Whisk Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Make sure these ingredients are well-mixed to evenly distribute the leavening agents.
Alternate Adding Dry Ingredients and Buttermilk: Add the dry mixture to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition. Avoid overmixing, as this can lead to a dense cake.
Step 4: Bake the Cake
Pour the Batter: Pour the batter into your prepared pan, spreading it evenly and smoothing the top with a spatula.
Bake: Place in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The cake should be a light golden color and spring back when lightly touched.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
Step 5: Make the Lime Glaze
Combine Ingredients for Glaze: In a small bowl, whisk together the powdered sugar and key lime juice until smooth and pourable. Adjust the lime juice to your desired consistency.
Add Lime Zest: Stir in the zest for an extra hint of lime flavor and a touch of texture.
Step 6: Glaze the Cake
Drizzle the Glaze: Once the cake is completely cool, drizzle the lime glaze over the top, allowing it to cascade down the sides. This step is key to ensuring the glaze sets nicely and doesn’t slide off.
Let the Glaze Set: Allow the glaze to set fully before slicing and serving.
