Buttermilk Lime Cake


  • 2 1/2 c cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c buttermilk, room temperature
  • 3 Tbsp grated zest and ¼ cup lime juice
  • 1 tsp vanilla extract
  • 1 1/2 c granulated sugar
  • 1 1/2 stick unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 c confectioners’ sugar
  • 3 Tbsp lime juice
  • 2 Tbsp buttermilk
Categories: ,



  1. Adjust oven rack to middle position and heat oven to 355 F. Grease and flour 13 x 9”, or 8×8” baking pan.
  2. Combine flour, baking powder, baking soda, and salt in medium bowl.
  3. Combine buttermilk, lemon juice, and vanilla a separate measuring cup or bowl.
  4. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute.
  5. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top.
  6. Bake until cake is golden brown, and toothpick inserted into center comes out clean, 50-60 minutes.
  7. Let it rest outside the oven for about 10 minutes and then poke it with a knife. Drizzle all the glaze over the cake until it is all absorbed. Transfer cake to wire rack and let cool.