Lime Bundt Cake. An old fashioned bundt cake with the bright citrus flavour of limes baked right in. Delicious with raspberry compote and whipped cream.
Lime Bundt Cake – An old fashioned bundt cake with the bright citrus flavour of limes baked right in. Delicious with raspberry compote and whipped cream. The bundt cake is easy to make and can be made as an orange or lemon cake as well.
I often make this citrus flavoured cake in a lemon version during the summer months and serve it with berries or seasonal fruit salad and whipped cream. It’s an ideal no-fuss dessert for outdoor cookouts and barbecue get-togethers.
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- ¾ cup butter
- 2 cups sugar
- 2 tsp vanilla extract
- Zest of 3 limes , finely minced
- 3 eggs
- 1 cup + 1 tbsp all purpose flour
- 1 cup + 1 tbsp cake flour
- 2 tsp baking powder
- ¾ cup undiluted evaporated milk
Cream the butter, sugar, vanilla and lime zest well.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, cake flour and baking powder.
Fold the dry ingredients into the creamed mixture, alternately with the milk. Begin and end with the dry ingredients. I normally add the dry ingredients in 3 portions and the milk in 2 portions.
Pour batter into a well greased and floured bundt pan. Bake for about 40-45 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Baking times vary depending upon the size of your bundt pan so the toothpick test is the best method to ensure that the cake is completely baked.
Cool completely on a wire rack.
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