Go Back
Print
Lime Bundt Cake with raspberry compote

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.
Course Cakes/Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 or more servings
Author Barry C. Parsons

Ingredients

  • 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

Instructions

  1. Cream the butter, sugar, vanilla and lime zest well.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Sift together the flour, cake flour and baking powder.
  4. 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.
  5. 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.
  6. Cool completely on a wire rack.