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Key Lime Cake




Source of Recipe


realfood4realpeople






List of Ingredients



• 1 3/4 cups Flour
  
• 2 teaspoons Baking Powder
  
• 1/2 teaspoon Salt
  
• 6 tablespoons butter -- softened (Unsalted)
  
• 1 cup Sugar
  
• 2 large Eggs -- room temperature, beaten
  
• 1 1/2 teaspoons Lime Zest -- preferably Key Lime
  
• 1 tablespoon Lime Juice -- preferably Key Lime
  
• 2/3 cup Buttermilk
  
• Lime Syrup:
  
• 1 cup Powdered Sugar
  
• 1/2 cup Lime Juice -- preferably Key Lime
  






Instructions



1. To make cake:
   Preheat oven to 350 degrees F. Brush the inside of an 8 inch bundt or a 9 inch springform tube pan with margarine or oil, or spray with nonstick cooking spray. Set aside. In a small mixing bowl, stir together flour, baking powder and salt.
   
2. In a large mixing bowl, beat margarine with electric beaters until well blended. Gradually beat in eggs. Beat in lime zest and juice. Using a wooden spoon or rubber spatula, alternately stir in the dry ingredients and buttermilk into the egg mixture, beginning and ending with the dry ingredients.
   
3. Spoon the mixture into the prepared pan and bake for 45 - 50 minutes, or until a cake tester inserted into the center comes out clean and the cake starts to pull away from the sides of the pan. Loosen edges and invert onto a wire rack set over a plate.
   
4. To make the syrup:
   In a small bowl, whisk together powdered sugar and lime juice. While the cake is still warm, poke holes in it using a skewer or cake tester. Slowly spoon the lime syrup over the cake, spooning any juice that accumulates on the plate below over the cake.
   
5. The cake can be prepared ahead and stored, covered, in the refrigerator for up to 24 hours. Bring to room temperature before serving. Just before serving, sift a little powdered sugar over the cake.
   






Final Comments


Serving Size : 8