Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and grease a 10-inch tube pan.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time until well combined.
- In another bowl, whisk together flour and baking soda.
- Gradually add the dry mixture alternately with buttermilk into the creamed mixture, stirring gently.
- Fold in the fresh lime juice and lime zest until just combined.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack.
Nutrition
Notes
For extra flavor, consider adding a glaze on top or serving with whipped cream. This cake can be stored wrapped at room temperature for a couple of days or refrigerated for up to a week.