Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 2 1/2 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 and juice.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Pour the batter into the prepared loaf pan and spread evenly.
- Step 5: Bake for 60-70 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 cooled cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week for extended freshness.
- For a warm, extra-luscious slice, microwave individual slices for 10-15 seconds.
- Serve with a dollop of whipped cream and a sprinkle of extra key lime zest for a bright, refreshing dessert.
- To maximize the key lime flavor, zest the limes directly into the sugar and let it sit for 30 minutes before creaming the butter; this helps release the essential oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American