Buttermilk Lime Pound Cake
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Buttermilk lime pound cake offers a tangy twist on a classic dessert. Moist and rich, it blends the refreshing zest of lime with the creamy texture of buttermilk for a delightful treat.
This Buttermilk Lime Pound Cake tastes like the marriage of an all butter pound cake with a key lime pie – and oh what a beautiful marriage it is! I hope you’ll get to make this soon, it would be the perfect finishing note to any spring or summer meal.
What You’ll Need to Make Buttermilk Lime Pound Cake:
You’ll need:
- All Purpose Flour
- Sugar
- Lime Juice
- Vanilla
- Buttermilk
- Butter
- Baking Powder
- Eggs
- Salt
For the Glaze:
- Lime juice
- Confectioner’s sugar
- Milk
Helpful Kitchen Tools:
How to Make Buttermilk Lime Pound Cake:
Place butter and sugar in a mixing bowl.
Beat the the butter and sugar until fluffy, then add the eggs.
Now, most pound cake recipes call for adding your eggs one at a time, beating well after each addition. You are more than welcome to do it that way, but I find that it is also just fine if you put them in all at once.
Mix this up again until well blended.
While that is mixing up, we need to stir together the rest of our wet ingredients: combine buttermilk, lime juice, and vanilla and stir together.
Now to combine the dry ingredients…
In a mixing bowl, stir together your flour, baking powder, and salt.
Now you have two choices: You can go the traditional route and alternate adding a little of the wet ingredients and a little of the dry, then mix,and continue until everything is added in and all well mixed and smooth, OR you can add all the wet ingredients to the dry ingredients and then beat until well combined. I find that either works fine in this case!
Scrape down the sides and beat some more, about 3 minutes total. And you have your batter!
Spray a bundt pan with nonstick spray.
If you have a thinner pan or one prone to sticking, you might want to coat it with shortening and then sprinkle it with flour.
This Buttermilk Lime Pound Cake is a thick cake batter so I kind of spoon mine into the pan and then smooth it out with the back of the spoon.
Bake at 325 for 1 hour and 15 minutes 🙂 Insert a toothpick into the center of the cake and if it comes out clean, your cake is done.
After the cake is done, let it sit in the pan for 10 minutes and then turn out onto a plate.
For the Glaze:
If you want to make a glaze, all you have to do is put about 1 1/2 cups of confectioner’s sugar in a measuring cup.
Add 1 tablespoon of lime juice and 1 tablespoon of milk and stir for a few minutes.
The lumps will come out and it will get all smooth, so stir patiently! If it needs more liquid, add another 1/2 tablespoon or so of milk but be sure you add the milk just a little bit or so at a time because we want this to be the consistency of glue…it can get too thin really fast.
No worries though, if it gets too thin, just add more confectioner’s sugar.
Slowly pour over your buttermilk lime pound cake cake until it is all glazed.
Allow to dry for about ten minutes, or until glaze is hard.
Slice cake and enjoy!
Grab a slice of this delicious Buttermilk Lime Pound Cake while you can!
Other Recipes You Might Like:
Ingredients
- 1 +1/2 cups butter at room temp
- 2 cups sugar
- 6 eggs
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 1/4 cup bottled lime juice
- 1 teaspoon vanilla
Glaze
- 1 tablespoon lime juice
- 3-4 tablespoons milk
- 1 +1/2 cup confectioner's sugar
Instructions
- 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. Add a few drops of green food coloring, if desired, and mix again.
- 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.
For the Glaze
- 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 1/2 tablespoon increments until it is of the desired consistency. Pour over cooled cake. Enjoy!
Hi…just wondering if you had ever substituted lemon juice for the lime? I think I will try both and see what my family thinks. Love your recipes and writings!
You certainly could Cindy! Let me know what you think!!
You had me at buttermilk. It makes all the difference it seems when it comes to baking. And yes, I would add the green too 😉
And as a side note: let me also say thank you for sharing what you shared about the recent copyright infringement issues many of us food bloggers have faced. I think you worded it beautifully so that it makes sense to folks. Thank you for taking the time. I am sharing on my fan page and would also like to share it in an upcoming blog post on Friday. Thank you so much!
Thank you Brandie!!
I would like to share the information on my Facebook Fan Page. I too have been having people report to me that my pictures and content are being used on Facebook Group pages and when you try to confront them they block you and then you are not able to get them to stop. Stealing peoples pictures and content is ramped on Facebook. Your Pound cake looks scrumptious…pinned the recipe!
My facebook fan page is Cooking with K….and Southern Kitchen Happenings!
Please do share!!!
Hi Christy,
I can’t wait to make this Buttermilk Lime Pound Cake. Pound Cakes are my weakness!!!! I shared your post and information about the blog content theft on my fan page. I have been having this problem of a coupole groups sharing my content illegally. I nicely ask to link my recipes and photos, but they never do. It is getting so out of hand and everyone on them says they are doing nothing wrong.
Thank you for sharing Tina!
p.s. Christy, I would love to know the name of the book you are reading (you mentioned in one of the above comments) concerning the JOY of eating. JOY is a favorite word in our house and we even use it to decorate at Christmas. I’ll try to watch your comments (or facebook) for the title of the book. Thanks!
ANOTHER p.s….. I just posted your section about blog theft on my blog site. Or at least I tried. I haven’t checked yet to see if it “stuck” or not! 🙂 Sometimes, the stuff I think I’ve successfully accomplished turns out the other way around.
Hey Christy! I always absolutely love reading your yummy recipes and wonderfully stories! I would love to make this using Key Lime juice instead of Lime! Florida Style! 🙂
Christy,
I’ve had a food blog for going on four years now. I try to post a few times a month (less if my arthritis flares). I am going to try to paste into my blog your statement about blog “theft”. Thank you for that information and for wording it so well that ANYONE should be able to understand it. My blog address is: http://www.pinchofthissmidgenofthat.blogspot.com (My first—and only, so far— cookbook was published about a month before your first one. I think mine arrived in August, and I had pre-ordered yours, which arrived—autographed, thank you!—in September that year.)
Thanks, again, for all you do to uplift your readers! (My daughter who recently moved from Savannah, GA to Portland, ME absolutely loves her copy of your cookbook that I gave her.)
My heart and prayers are with you and your family.
Pat