This luscious sweet-tart lime cake is icedwhile hot with a simple syrup of lime and powdered sugar.
Recipe: Key Lime Cake
Preheat oven to 350°F (175°C).Grease a 9-inch spring form tube pan and set aside.
In a small mixing bowl, stir togetherthe flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream togetherbutter and oil with a mixer until well blended. Gradually addsugar and beat until blended. Beat in the eggs, lime zest, andjuice.
Alternately stir into the creamed mixturethe flour mixture and buttermilk. Mix well.
Pour batter into the pan and bake forabout 50 minutes or until wooden pick inserted in center comesout clean.
To make the syrup, whisk together thepowdered sugar and the lime juice.
While the cake is still warm, poke holesin it using the tines of a serving fork. Spoon the lime syrupevenly over the cake. Cool completely and dust with additionalpowdered sugar.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, softened
3 tablespoons vegetable oil
1 cup granulated sugar
2 large eggs, lightly beaten
1 1/2 teaspoon grated key lime zest
1 tablespoon fresh key lime juice
2/3 cup buttermilkSyrup:
1 cup powdered sugar
1/2 cup fresh key lime juice
Makes 10 to 12 servings.
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