KEY LIME POUND CAKE WITH STRAWBERRIES

1/2 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup buttermilk
2 tablespoons key lime juice (about 3 limes)
Finely grated zest of those limes (about 3)
FOR SERVING:
1 pint hulled and sliced strawberries (for garnish)
Fresh mint (for garnish)

Preheat oven to 325 degrees F. Butter and flour an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.

Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition; set aside.

Sift together flour, baking soda and salt; set aside.

Combine buttermilk, lime juice and zest. Alternately add flour and buttermilk mixtures, mixing until just combined. Turn batter into prepared pan.

Bake in preheated oven until a tester inserted in the center comes out clean, about 65 to 70 minutes.

Serve with sliced strawberries and fresh mint.

Makes about 8 to 10 servings
Source: Stanley Dry to San Antonio Express-News, January 16, 2007