Key Lime Cake with Lime Syrup
A very citrus and moist key lime cake, you don't have to be in the keys, you can still have a slice or two of this delicious cake.
cold and cut into small pieces
key lime juice
or 2/3 cup milk with 1 tablespoon lemon juice
key lime juice
Preheat oven to 350℉ (180℃).
Butter and flour an 8 inch (6 cup) bundt pan or a 9 inch (8 cup) springform tube pan.
In a large mixing bowl, stir together flour, baking powder and salt until well mixed.
Use your fingers to rub the cold butter into the flour mixture until crumbly, or use a food processer to mix.
In another mixing bowl, whisk together sugar, eggs, key lime zest, juice and buttermilk until well blended.
Pour the liquid mixture to the flour mixture, and stir with a wooden spatula until just moistened and incorporated.
Spoon the mixture into the prepared pan and bake for about 45 minutes or until a wooden skewer inserted into the centre comes out clean.
Let cool for about 10 minutes in the pan on a wire rack.
Loosen the edges and invert the cake onto the wire rack set over a plate.
To make syrup: In a small bowl, whisk together the confectioner's sugar and lime juice.
While the cake is still warm, poke holes in it using a skewer, cake tester or a fork.
Slowly spoon the lime syrup over the cake.
Cake can be made ahead and kept covered in refrigerator for up to 24 hours.
The leftovers can be sliced up, and freeze in an air-tight container for up to at least 1 month.