Equipment Needed
- 10-inch bundt pan or two 9×5 inch loaf pans
- Stand mixer or hand mixer and large bowl
- Medium mixing bowl
- Zester and juicer
- Whisk
- Spatula
- Cooling rack
Step-by-Step Instructions
I always start by preheating my oven and preparing my pan. For a bundt cake, I use a generous amount of butter and flour or a high-quality baking spray to ensure a flawless release—there’s nothing sadder than a beautiful cake stuck in the pan. Next, in a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. This not only combines them but also aerates the flour, leading to a lighter crumb. In another small bowl or measuring cup, I combine the room-temperature sour cream, key lime juice, lime zest, and vanilla extract. This is my flavorful liquid mixture.
In the bowl of my stand mixer, I cream the softened butter and sugar together. This isn’t a quick mix; I beat them on medium-high speed for a full 5 minutes until the mixture is extremely pale, fluffy, and almost white. This step incorporates air, which is essential for the cake’s rise and texture. I scrape down the bowl halfway through. Then, with the mixer on medium, I add the eggs one at a time, beating well after each addition and scraping the bowl to ensure everything is incorporated. The mixture should look smooth and creamy.
Now, I add the dry and wet mixtures alternately to the butter mixture, starting and ending with the dry ingredients. I do this on low speed: I add one-third of the flour, mix until just combined, then half of the sour cream mixture, and repeat. I finish with the final third of flour. I stop mixing the moment the last streak of flour disappears. Overmixing at this stage will develop the gluten and make the cake tough. The batter will be very thick, luxurious, and speckled with beautiful green lime zest.(See the next page below to continue…)