Key Lime Bundt Cake

Key Limes are a staple here in Florida, and grow easily in pots or in the ground. One of my co-workers had an abundance of key limes from her little tree and brought in a container full. I didn’t waste any time grabbing a handful to take home!

Limes

After scanning Pinterest for a few suggestions, I had found three different recipes to use the limes in. I tried to stay away from the typical Key Lime Pie, because let’s face it, only those in Key West know the real secret to a perfect Key Lime Pie. So for the first recipe I made a Key Lime Bundt cake. As with any recipe, you can substitute ingredients that fit your lifestyle and availability. So if you do not have access to key limes, regular lime juice will work just as well.

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Key Lime Bundt Cake:

3 cups of flour (I always use the Self-rising flour)

1/2 tsp. Baking Powder

A dash of Salt

1 1/2 cups of Butter flavored Crisco (or any shortening will do)

2 cups of sugar ( I used 1 cup sugar and 1 cup Splenda or Truvia)

6 eggs

1 cup of milk

1 tsp. Vanilla Extract (My preference is Mexican Vanilla, but regular works great too)

1/4 cup fresh key lime juice (3 limes)

Glaze:

1 1/2 cups of Powdered Sugar

3 tablespoons of lime juice (1 lime)

1/2 tsp. vanilla extract

Directions:

preheat oven to 325 degrees. Spray bundt pan with butter cooking spray. Mix flour, baking powder and salt in a small mixing bowl. Set aside.

In a large mixing bowl, mix shortening and sugar until light and fluffy. Add eggs and beat until blended.

Add flour mixture to the butter mix, alternating flour and milk. Starting and ending with the flour mixture. Mix until all is blended and smooth.

Mix in vanilla.

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I just have to take a minute and talk about how amazing this vanilla is. It is from Mexico, made in the Yucatan, and I love it. It is a slightly stronger than store bought vanilla extract but makes cookies and cakes so much more flavorful.

Mix in vanilla and lime juice, making sure all is blended. Pour into your prepared bundt pan.

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Bake for 1 hour or until lightly browned and knife comes out clean.

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Let cake cool in the pan for about 5 minutes, then transfer over to a cooling rack and let cool an additional 10-15 minutes. Prepare the Key Lime Glaze by whisking all ingredients together. Once you have moved the cake to a plate, drizzle with the glaze.

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Serve warm and enjoy!

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