Buttermilk Lime Pound Cake
As an Amazon Associate I earn from qualifying purchases.
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!
oh my my. I’m going to make this, but I’ll have to substitute for the buttermilk with sweetmilk, I’m not running to the store for just one thing. 😉
im so sorry to hear about yr loss….i will keep u and yrs in my prayers and thoughts…
oooooo this looks yummy will def have to make this!!! love yr milk glass as well….
After an illness, but still enjoy cooking your recipes. I really love your site… no other site compares! Thank you for sharing! This cake is Simply excellent..
Christy please accept my condolences on the loss of your grandma
I am getting ready to make your cake. As always I know it will be delicious Thanks for your blog. Pam
I LOVE YOU!!!!!!!!!!! You can brighten my day no matter what is going on in my life and trust me today I needed your, “beat the living mess out of it” and all the other wonderful words that you use to describe what you are doing! My husband recently had back surgery and, imagine, he has not been the best patient that you could ask for. So, yes, I really NEEDED you today! A few weeks ago I was piecing a quilt top – he had been asleep when I started – I hear this loud call for me from the front of the house. I go flying thinking that something tragic had happened. His comment was, when asked what he needed, I just didn’t know where you were! THANK YOU FROM THE BOTTOM OF MY HEART.
Amen, sista! I would like to use some of what you’ve written (and credit you, of course) in a FB Note on my blog’s FB page and wanted to be sure it was OK with you before I did. Please take a look at the following and let me know if I this works for you.
THANK YOU FOR WRITING THIS 🙂
******
A new phenomenon is sweeping Facebook and the internet that is hurting Food Bloggers like me. I wanted to take a minute and try to explain what is happening and the damage it is causing.
Facebook pages and groups, websites and blogs are copying photos and recipes from food blogs and posting them onto their pages and sites. This is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.
Why this is bad:
1 – It’s illegal
2 – It takes hours (sometimes days) for food bloggers to create original content and only seconds for offenders to copy and paste the content and drive traffic to their pages, groups and sites (traffic = revenue).
3 – Once our content is stolen, we are penalized because of duplicate content on the internet and our recipes receive lower priority in search engines.
Often when this happens it isn’t meant as a violation of a federal law and occurs only because someone wants to share a recipe they really liked. But sometimes this is done by people and even companies who willingly, knowingly and repeatedly copy and paste content from those who have worked hard to develop it.
Often these people say “You can’t copyright recipes”. While you can’t copyright a random list of ingredients, our writing (descriptions, introductions, instructions, etc.) and photographs are copyrighted – and each post represents hours of work that these folks steal in seconds to use as a platform to build their sites and pages on.
Just about everyone reading this who likes and shares recipes does so with no malicious intent – and bloggers realize that. This is intended for those who willingly violate federal law to the detriment of food bloggers.
If you see a site or Facebook page with repeated complaints, that has to build new sites, pages and groups because their old ones are taken down and suspended by blog platforms and Facebook, these are clues that such sites and pages are being run by repeat offenders who fully understand that what they are doing is illegal.
A lot of people don’t realize that the blogs and websites we enjoy for free cost money to operate. These sites and pages that run primarily off of stealing content from other sites take food bloggers one step closer to not being able to afford to continue.
These offenders call us stingy and say that we shouldn’t put our recipes and photos on the internet if we don’t want them shared. We do want them shared! But shared the right way. Shared in a way which we benefit from our efforts.
How to spot an offending Facebook page or group:
1 – Hundreds of food photos and no blog or website with original content
2 – Photos with recipes copy/pasted into the body of the post
3 – Photos and recipes listed with no link to the source blog or website
All of the bloggers I know welcome sharing photos on Facebook as long as a link to the recipe is given and the recipe is not copy/pasted into the description. What we like even better is when you share one of our recipes the right way AND tag our blog’s Facebook page so people can find not only our blog but our Facebook page too.
Thanks for taking the time to read this. I know this probably doesn’t seem like a big deal to most but for those of us who depend on the income we generate from our blogs to support our families, it’s devastating.
The above was quoted, in part, from excerpts of a post from Christy Jordan of Southern Plate.
Christy, I’m so sorry to hear about your sweet Grandmama. I know you have wonderful memories to hold close to your heart. I shared this wonderful message on my FB page about COPYRIGHT and thank you for putting into words what we’ve all felt. Well said. With respect, Cindy Eckhart (Sweet Tea with Cindy)