Happy Cinco de Mayo! How perfect that this year it lands on a Tuesday so you can make it a “Taco Tuesday” to celebrate!
Originally I was planning on making Coconut Lime Crumble Bars to celebrate the day, but, one of the necessary ingredients was macadamia nuts. I normally have walnuts and almonds in my fridge but neither seemed to be a good substitute. And since my grocery shopping hasn’t been as frequent as before and I’m sticking to the things I really need and with the prices of certain things currently inflated, macadamia nuts just didn’t make the list. So, I opted to make this Key Lime Bundt Cake instead. Not really festive for the day, but, the flavor does make up for it and I have all of the necessary ingredients on hand.
After baking and letting the cake cool…
I made the key lime glaze for it. I’ll admit, whenever I saw cake recipes that included a glaze I would normally omit them thinking that the cake would just be overly sweet with them, but, I have to come to realize that the glazes enhance or complement the flavor of the cake. After drizzling the glaze on the cake I popped it in the refrigerator for a few minutes so it could set.
And then it was time to enjoy a slice! The cake itself isn’t overly sweet and the lime flavor isn’t overpowering by any means. The glaze didn’t add any extra sweetness, if anything, it added to the lime flavor.
Key Lime Bundt Cake
3/4 cup unsalted butter, at room temperature
1 3/4 sugar
2 tablespoons key lime zest (or lime zest)
3 eggs, at room temperature
1/4 key lime juice*
3 cup flour
1 teaspoon baking soda
1 1/2 cups buttermilk**
2 1/2 cups confectioners’ sugar
3 tablespoons key lime juice
1 tablespoon milk
*Use can use freshly squeezed juice or use store-bought
**Make your own buttermilk by combining 1 1/2 cups milk (I used whole milk) with 7-8 teaspoons of white vinegar in a measuring cup. Stir together and let sit until thickened and slightly curdled.
***This makes more glaze than you will need for the cake, you can easily cut the ingredients in half and will still have enough glaze to drizzle over the cake.
Preheat the oven to 350 F. Spray a 12-cup Bundt cake with baking spray, or grease the pan and lightly dust with flour.
In a medium bowl combine the flour and baking soda and set aside.
In a large bowl using a handheld mixer beat the butter, sugar and lime zest together on medium speed until creamy. Add the eggs, one at a time, and then add in the lime juice. Continue beating until everything is well combined.
Add the flour mixture in three parts, alternating with the buttermilk.
Pour the batter into the prepared pan, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a cake tester inserted in the cake comes out clean.
Let the cake rest 10 minutes in the pan and then invert on a wire rack to cool completely.
Once the cake has cooled you can pour the glaze over it.
In a medium bowl combine the powdered sugar, key lime juice and milk and whisk together until the glaze is smooth and there are no lumps remaining. Drizzle the glaze over the cake and refrigerate a few minutes so it can set and then slice and serve.
Recipe from Life In The Lofthouse