Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 2 cups
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 5 large
- Key lime juice: 1/2 cup
- Key lime zest: 2 tablespoons
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the key lime zest.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the key lime juice, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Step 4: Pour the batter into the prepared loaf pan and spread evenly.
- Step 5: Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week to maintain its moistness.
- A quick warm-up in the microwave (10-15 seconds) enhances the lime flavor and softens the texture beautifully.
- Serve slices with a dollop of whipped cream and a few extra gratings of key lime zest for a bright, fresh finish.
- Zesting the key limes directly into the sugar before creaming releases even more of their fragrant oils, intensifying the lime flavor throughout the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American