This buttermilk lime pound cake tastes like a marriage between a classic Southern pound cake and Key Lime Pie.
This cake is for Springtime – Easter, ladies’ lunches and Mother’s Day. It’s an unapologetically heavy butter pound cake flavored with just the right amount of bright, lime flavor. This cake will travel well in a fancy cake carrier or your typical Tupperware with its simple lime and powdered sugar glaze. If you really want to dress it up add some fresh whipped cream and berries on top of each slice.
I’ve gotten to know Christy Jordan a bit through a blogging group I’m in. She blogs over at Southern Plate and her third cookbook is called Sweetness. I’ve always been a fan of Southern cooking. I love my grits and dumplings and decadent brunch dishes. So I was pleased to have the opportunity to review Christy’s latest cookbook, filled with classic Southern sweets. It was like looking through a favorite Grandmother’s cookbook and also includes sweet memories from her childhood that are so relatable. It’s a good book to have while porch sitting with a tall glass of iced tea!
I chose this recipe to make and share because Key Lime Pie happens to be one of my favorite desserts. That and cake… pretty much any kind of cake. I figured a combination of cake and pie had to be a winner and I was right!
Buttermilk Lime Pound Cake
This recipe is a marriage between a classic Southern pound cake and Key Lime Pie
- 3 sticks unsalted butter softened
- 2 cups sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup bottled lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
Place butter and sugar in large mixing bowl. Mix until light and fluffy.
Add eggs and mix until well incorporated.
In a separate bowl, stir together flour, baking powder, and salt. In another bowl, stir together milk, lime juice, and vanilla.
Add wet and dry ingredients to cake batter. Mix for 2-3 minutes, scraping down sides as needed, until fully incorporated and well blended.
Pour batter into well greased bundt pan and bake at 325 for 1 hour and 15 minutes.
Allow to cool for 10 minutes before turning out onto cake plate.
Place all glaze ingredients in a cup and stir together for a few minutes until smooth. If glaze is too thin, add another tablespoon or so of confectioner's sugar. If glaze is too thick, add more milk in ½ tablespoon increments until it is of the desired consistency. Pour over cooled cake. Enjoy!