Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) milk or buttermilk
- ¼ cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon lime zest (optional)
Instructions
1. Prepare the oven and pan
Preheat oven to 170°C (340°F). Grease and flour a loaf or bundt pan.
2. Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes). This step creates the cake’s tender crumb.
3. Add eggs
Add eggs one at a time, mixing well after each addition.
4. Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine wet ingredients
In another bowl, mix milk, key lime juice, zest, and vanilla.
6. Alternate mixing
Add dry ingredients and wet mixture alternately to the batter, beginning and ending with flour. Mix just until combined—don’t overmix.
7. Bake
Pour batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
9. Add glaze
Whisk glaze ingredients and drizzle over the slightly warm or fully cooled cake.
Tips for Success
- Use fresh key lime juice for the best flavor (bottled works in a pinch)
- Don’t skip the zest—it intensifies the citrus aroma
- Avoid overmixing to keep the cake tender
- Let the glaze soak in slightly for extra moisture
🥄 Variations
- Coconut Lime Cake: Add shredded coconut to the batter
- Lime Cream Cheese Glaze: Replace glaze with cream cheese frosting
- Mini Loaves: Bake in smaller pans and reduce baking time
Storage
- Store at room temperature (covered) for 2–3 days
- Refrigerate up to 1 week
- Freeze slices for up to 2 months