Lime Bundt Cake - Recipe


LIME BUNDT CAKE
3 cups of flour 2 cups of sugar (brown or white) 1 cup of milk 2 ½ sticks of salted butter (softened) 4 eggs 1 ½ tsps of baking powder zest of 2 limes (lemons if preferred) juice of 4 limes (lemons if preferred) Preheat oven to 350 degrees. In large bowl cream butter and sugar. Add eggs one at a time to cream mixture. In medium bowl sift together flour and baking powder. Slowly add in alternating portions of milk and flour to the butter mixture. Once the batter has completely come together, add the zest and the juice. Add batter to a very well buttered and floured baking pan. Bake for 1 hour, or until toothpick inserted in center comes out clean. Enjoy! Submitted by: Maria Gribben

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Lime Bundt Cake

· Aug 4 · #41943

Dava howard (Maryland) says:

My limes were smaller than the standard lemon (I have not seen the big limes in a few years) they might have been key limes I am not sure. Regardless I used the juice of six (small) limes and the zest of four (small limes). I thought the whole zesting and sweezing of the limes was all to labor intensive, I measured the juice it equaled to be 3/4 cup with the zest in it which was a good fluffy heaping two table spoons.
I did not zest the limes or juice them until I had already mixed the batter completely, I put it in two loaf pans, and it rose like bread but it shrunk when it cooled. The one hour is more time than is needed for two bread pans. The bread is moist, and heavy, like a bunt cake, and it has a very fine texture. It smells good when you are cooking it. The zests of lime are visible in the cake, the flavor is good, and it turns out looking golden.

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