Saturday, March 5, 2016

Lime Bundt Cake

When Spring arrives, I start thinking of recipes with Lime. Here's a great Lime Pound Cake made in a Tubed Bundt Pan and brushed with a simple Lime Glaze.



Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Tube Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


16 TBS Butter, softened to room temperature.
1/2 C Crisco
3 C Granulated Sugar
6 Eggs
3 C Flour
1/2 tsp Baking Powder
1/8 tsp Salt
1 C Whole Milk
21 tsp Vanilla
1 tsp Fresh Lime Zest
1/4 C Fresh Lime Juice

Lime Glaze:
1 C Confectioner's Sugar
2 TBS Fresh Lime Juice
1/2 tsp Vanilla

In a Stand Mixer with a Paddle Attachment:
Butter
Crisco
Beat until Creamy Smooth .

Add:
Eggs
Beat just until combined.

In a Medium Mixing Bowl, Sift together:
Flour
Baking Powder
Salt
Add Dry ingredients to the Wet ingredients alternating with Milk.
Mix on Low just until combined after each addition.
Remove the Bowl from the Stand Mixer.

Fold in, by hand with a Silicone Spatula:
Vanilla
Lime Zest
Lime Juice

Pour Batter into the Pan.
Bake 1 hour and 20 minutes, until a toothpick in the center comes out clean.
Remove Pan to a rack to cool for 10 minutes.

Prepare the Glaze.

In a Small Bowl:
Whisk together all of the ingredients until well combined and smooth.

Invert the Cake onto the Rack over a Sheet Pan.
Brush the top and sides with the Glaze.
Refrigerate the Cake for 1 hour.

Enjoy!
Peace in the Kitchen!


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