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Lime Bundt Cake Recipe


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Lime Bundt Cake Recipe

3 cups all-purpose flour (Stir flour before measuring, then scoop and level each cup carefully. You don't want dense cake.)
1 Tbsp. baking powder
3/4 tsp salt
1-1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup coconut oil (or shortening), room temperature
5 large eggs
1 cup whole milk
6 to 8 Tbsp. lime juice (2-3 limes)
1 lime, zested (about 1-1/2 tsp)
3 to 4 Tbsp. lime juice (about 1 lime)
Zest of 1 lime (about 1-1/2 tsp)
1 cup powdered sugar

Preheat oven to 350 degrees Fahrenheit. Butter and flour alarge bundt pan. Sift flour, baking powder, and salt into medium bowl. Setaside. Using an electric mixer, cream together butter, coconut oil, and sugar.Add eggs one at a time, mixing well with each addition. Alternate adding thedry ingredients and milk to the butter mixture. Starting and ending with dryingredients, and mixing until just incorporated between each addition. (Add 1/3 of the dry ingredients to the butter mixture. Mix. Add the milk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the rest of the milk. Mix. Add therest of the flour. Mix until just incorporated.) Mix in lime juice and zestuntil just incorporated. Pour batter into prepared bundt pan. Spread evenlywith a spatula. Bake at 350 degrees Fahrenheit until a toothpick inserted intothe thickest part of the cake comes out clean, about 45 to 55 minutes. Coolcake in pan for 10 minutes. Turn cake out onto a plate and cool completely. Makethe glaze by whisking the ingredients together to desired consistency, addingmore lime juice to thin, or more powdered sugar to thicken. Pour over cooledcake. Slice and serve. Store cake in an air tight container up to 5 days.
Serves 12 servings
Source: Dessert Now, Dinner Later
Anna in Sweden

 http://www.nancyskitchen.com - Copyright 2017

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