Key Lime Bundt Cake
※ Download: Key lime bundt cake
A recent poll discovered that as little as 13% of respondents actually read food labels, … An inside look at vegan cake. I baked it at 325 degrees F for 1 hour and 30 minutes. Thanks for the heads up! Strawberry Lime Glaze:Combine cream cheese and powdered sugar in a small bowl.
I do live with teenage boys, after all! Our usual worries over fat, salt, and sugar content now have another troublesome additive: confusion.
Key Lime Bundt Cake - It is has such a light and refreshing flavor and an absolutely creamy and perfect cream cheese frosting over top.
Bundt cake that is soft and tender, flavored with zesty key limes and a splash of tequila! My bloggie BFF, Heather from and I have decided to celebrate Tequila week. Each of us have three recipes to share with you this week. It was this Cake apparently boozy bundts are my thing. I fell in love with that cake. It was easy to prepare for starters, but it was also so intensely rich and flavorful. It was everything I love about cake. Sure, there may not have been as much frosting as a layer cake, but the glaze more than made up for it. I could get addicted to baking bundt cakes. I think this one is even better than my first. The tequila flavor is only alluded to in each bite. The key lime flavor is what hits you first. The fresh citrus sort of explodes with each tender fork full. The reason behind the abundance of key lime flavor in this cake is all the key lime zest and juice that gets swirled into the batter. After the cake comes out of the oven, a key lime simple syrup is brushed over the entire cake. The warm cake acts like a sponge and sucks up that silky syrup. The syrup does two things: it enhances the flavor and keeps the cake especially moist. When it comes to the frosting, I have two words: cream cheese. It is ultra creamy and smooth and hits you with a big, limey smack in the face. But a good kind of smack in the face. Stay tuned for more fun with tequila! Be sure to head over to to see her take on tequila! Spray a 10 inch bundt pan with non stick spray and set aside. Slowly beat in eggs one at a time, taking care to incorporate each egg into the batter before adding the next. Mix in baking powder. Add the flour, alternating with milk mixture, beginning and ending with flour mixture. Beat in key lime zest and juice. Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan for 5 minutes. Top pan with a cooking rack. Holding bottom of the bundt pan with one hand while holding the cooling rack with the other, carefully invert cake to rest on the cooling rack. Using a toothpick or a narrow skewer, gently poke holes over your cake. Heat key lime juice and sugar in a small saucepan over medium heat. Stir until sugar has dissolved. If you have leftover syrup, allow cake to absorb what has been brushed on, then repeat the process. Carefully add powdered sugar one cup at time. Beat in key lime zest and juice until the frosting is spreadable, adding more sugar or juice as necessary. Allow frosting to set before serving. Fill bag, snip the corner and quickly drizzle frosting over cake.
Actually my mom made it for me because I was running out of time. After years of working in interior design, I fueled my passion for DIY into The 36th Avenue, my own corner dedicated to anything delicious and creative. Add the lime juice, and whisk until completely combined. Key lime is one of those flavors that makes me think of summer. Contact Us If you think you have reached this page in error or inquiries regarding previously placed orders, you may reach us at. Drizzle over the cake when it is completely cooled.
