Key Lime Bundt Cake

Cake

3/4 cup butter 1 3/4 cup sugar 2 heaping tablespoons Key lime zest 3 eggs 1/4 cup fresh Key lime juice 3 cups flour 1 teaspoon baking soda 1 1/2 cups buttermilk

Glaze

4 tablespoons Key lime juice 1 1/2 cups powdered sugar 1 teaspoon vanilla extract

Preheat your oven to 350. In your bowl, combine the room temp butter, sugar and zest. Mix these until they are creamy. Beat in the eggs, one at a time and add in the lime juice.

In another bowl, combine the flour and baking soda and add these to the wet ingredient bowl, alternating with the buttermilk.

Pour the batter into a well buttered bundt pan and bake for about an hour and 25 – 30 minutes.

You can make this cake the night before and make the glaze the morning of your event (which is what I did) or you can make it all at once. Be sure to not top your cake with the glaze until the cake has cooled. I finished mine off with more fresh Key lime zest.

This batter is adaptable to any type of citrus. Maybe I will try a Meyer lemon and poppyseed cake soon. What combos would you try??

bon appetit