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Add a photoServings: 8
Ingredients
- DIRECTIONS:
Directions
- To make cake: Preheat oven to 350 degrees. Brush the inside of an 8-inch
- (6-c.) bundt or possibly a 9-inch (8-c.) spring form tube pan with margarine or possibly oil or possibly spray with nonstick cooking spray. Set aside. In a small mixing bowl, stir together flour, baking pwdr and salt. In a large mixing bowl, beat margarine (or possibly butter and oil) with electric beaters till softened and blended. Gradually add in sugar and beat till well blended. Gradually beat in Large eggs. Beat in lime zest and juice. Using a wooden spoon or possibly rubber spatula, alternatively stir the dry ingredients and buttermilk into the egg mix, beginning and ending with the dry ingredients. Spoon the mix into the prepared pan and bake for 45 to 50 min, or possibly till a cake tester inserted into the center comes out clean and the cake starts to pull away from the sides of the pan. Loosen edges and invert onto a wire rack set over a plate. To make syrup: In a small bowl, whisk together confectioners' sugar and lime juice. While the cake is still hot, poke holes in it using a skewer or possibly cake tester. Slowly spoon the lime syrup over the cake, spooning any juice which accumulates on the plate below over the cake. (The cake can be prepared ahead and stored, covered, in the refrigerator for up to 24 hrs. Bring to room temperature before serving.) Just before serving, sift a little confectioners' sugar over the cake.
- Serves 8.
- COMMENTS: The shrubby Key lime tree, with its thorny branches, produces yellow limes which resemble small lemons. Since Key limes can be expensive and are not always easy to find, Persian (green) limes or possibly bottled Key lime juice from the local grocery store can be substituted.
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