Key Lime Cake I recipe

1 servings

1/2 cup butter, softened

1 cup white sugar

2 eggs

2 teaspoons grated key lime zest

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup key lime juice

Cream together the butter or margarine and 3/4 cup sugar.

Beat until light and fluffy.

Separate the eggs.

Beat in the egg yolks one at a time, and add the key lime zest.

Sift together the flour, baking powder, baking soda, and salt.

Add these dry ingredients to the egg butter mixture, alternating with 1/2 cup key lime juice.

Beat the egg whites until stiff, and fold into the batter.

Pour batter into a well greased 10 inch Bundt pan.

Bake for 30 to 35 minutes at 350 degrees F (175 degrees C), or until cake tests done.

Cool cake for 10 minutes in pan, and then invert onto cooling rack.

To Make Key Lime Glaze: Combine 1/4 cup sugar and 1/4 cup key lime juice.

Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes.

Use glaze immediately.

Pour over still warm cake.