– 3 sticks unsalted butter, softened (339g) – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (342 g) cake flour – ½ teaspoon (2)g baking powder – ½ teaspoon (3g) salt – ¾ cup (176 g) buttermilk – ¼ cup Key Lime Juice from concentrate – 3 tablespoons lime zest – 2 cups confectioners sugar – 3 tablespoons key lime juice – pinch of salt – 1 teaspoon vanilla extract – lime zest - optional
Grease and flour a tube pan.Pre-heat the oven to 325℉.Mix the cake flour, baking powder, and salt in a separate dish and put aside.
1
Cream butter on medium speed with an electric mixer (paddle attachment if using a stand mixer). Add sugar gradually and beat for 3–5 minutes until light and fluffy.
2
After adding each egg, blend until the yolk is absorbed.Mix key lime juice and zest with ¾ cup buttermilk.
3
Alternate adding flour and buttermilk to the butter/sugar/egg mixture in the mixing bowl on low speed. Start and finish with dry ingredients. We alternate three dry and two moist additions.
4
Put batter in bundt pan.Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean.Bake times vary.About 8 cups of batter.Turn out after 10 minutes of pan cooling.
5
Stir ingredients until smooth. If too thick, add more. Small amounts of milk. If too thin, add confectioners' sugar. Wrap the bowl in plastic until use. Add zest if you like!
6
After the cake cools, spoon the glaze over it or into a disposable piping bag with the tip cut off for extra control.
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