Ingredients
Method
- Preheat oven to 325°F (165°C) and line a 9×5-inch loaf tin with parchment paper
- In a bowl, sift together flour, salt, and granulated sugar for a lighter crumb
- In another bowl, beat eggs until frothy, then gradually add softened butter while mixing
- Fold in Key lime juice and zest for tang and aroma
- Whisk in buttermilk, vanilla, and additional zest for a silken texture
- Chill batter for 30 minutes to intensify citrus flavor
- Bake for 45 minutes or until a toothpick comes out clean
- For the glaze, beat cream cheese and butter until smooth
- Gradually add powdered sugar and extra lime zest, mixing until thick and glossy
- Wait for the cake to cool completely before spreading the glaze on the top
- Sprinkle remaining lime zest for a final aromatic finish
Notes
Room-temperature eggs and butter ensure a smooth batter emulsion
Grate zest after confitting for maximum aroma
Adjust baking time by wrapping the cake if it browns too quickly
Frosting can be piped for decorative presentation
Substitute buttermilk with kefir or mix milk/buttermilk/wine for a tangy alternative (note: original article mentions buttermilk only)
Grate zest after confitting for maximum aroma
Adjust baking time by wrapping the cake if it browns too quickly
Frosting can be piped for decorative presentation
Substitute buttermilk with kefir or mix milk/buttermilk/wine for a tangy alternative (note: original article mentions buttermilk only)