The great things about living here in CA are the weather and also I am able to get produce at a very cheap price. The nearest supermarket is just 6 minutes away and I go there at least twice a week to get fresh produce. We have tons of citrus fruits, lemon and lime is just $0.10 each. With such a cheap price I can’t resist buying it and use it in my baking and cooking. The limes were so fresh and hard that I can hardly get any juice out of it. I end up zapping it in the microwave for 20 seconds to soften them up. I have to squeeze 8 limes in order to get half a cup of juice for the glaze. As usual I like plain cake with citrusy flavor and this cake is just perfect for me. But don’t worry I didn’t have the whole cake for myself; I shared it with my new neighbor. Sorry for the grainy looking pictures. I took it with my old point and shoot camera.
2 ½ cups flour
2 tsp baking powder
½ tsp salt
1 cup/226 gram butter – room temperature
1 1/4 cup sugar
4 large eggs
3/4 cup milk
2 tbsp grated lime zest
½ cup fresh lime juice
½ cup sugar
1. Greased a Bundt pan or a 9” round pan and sprinkle it lightly with some flour and set it aside. Pre-heat the oven to 350 degree F.
2. Sift together flour, baking powder and salt. Set it aside. Beat sugar and lime zest for a minute (this is to released oil of the lime). Add in the butter and continue to beat until light and fluffy.
3. Add in eggs one at a time, scraping down the bowl after each addition. Turn down the speed of the mixer; alternately add in the dry ingredients and milk. Mix well.
4. Pour the batter into the Bundt pan and bake for 1 hour 10 min or until skewer inserted into cake comes out clean. Remove from oven. Let it cool down in the pan for 10 minutes.
5. In the meantime, stir lime juice with sugar until dissolved. Remove the cake from the pan, using a pastry brush, brush the glaze all over the warm cake until completely absorbed.
6. Let the cake cool completely before serving.