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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly.
In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
In a separate bowl, combine the flour and baking soda. Gradually add this to the creamed mixture, alternating with the buttermilk.
Stir in the fresh lime juice and zest until evenly distributed.
Pour the batter into the prepared pan, spreading it out evenly.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
Serving and Storage Tips:
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