The first official BBQ holiday is so close 🙂 Why am I so excited? Well, it has been such a long wait and this year we are not hosting a BBQ…no planning required, no last minute trips to the wineshop or supermarket. We are invited over to some friends 🙂 This means they will be spoiled with some nice, bubbly bottles of Australian Sparkling Shiraz (OMG! all my friends here looooove sparkling Shiraz…to that point that I am going to my local wineshop and it is sold out) and with cake.
Ok, it is not just a cake, it is always a bundt cake. I love baking bundt cakes because they are so beautiful, nice and brown on the outside and moist inside. I like experimenting with flavor combinations so, I made this Key Lime Bundt Cake with Coconut Lime Glaze this past weekend to be sure it will be perfect for this occasion.
I am in love with this new combination, no kidding! It is refreshing, just perfect for summer and the cake (half of it is already gone…) is light, airy and incredibly good. I think I will take a break from desserts, otherwise my jeans will not fit me for too long 🙂
This Key Lime Bundt Cake is not overly sweet with a wonderful, fresh lime flavor and a hint of ginger. I used buttermilk for this recipe to make it moist and airy. Bundt cakes cannot be anything but moist and the coconut lime glaze takes this cake to that perfect, top level! I am more than sure that it is going to be a crowd pleaser.
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 3/4 cup vegetable oil
- 2 cups sugar
- 1/4 cup key lime juice
- 2 teaspoons lime zest
- 1/2 teaspoon grated ginger
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup coconut milk
- 1 tablespoon lime juice
- 1 cup powdered sugar
- lime zest
- Preheat oven to 350F/ 180C. Spray a regular sized bundt pan with cooking oil and set aside.
- In a large bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer or beat together the eggs, sugar, vegetable oil, buttermilk, white vinegar, lime juice, lime zest, vanilla extract and grated ginger until the mixture is well combined.
- Add the dry ingredients to the mixture, 1/2 a cup at a time, mixing between each new addition to avoid creating lumps.
- Pour the batter in the prepared bundt pan and smooth the top. Bake for 45-50 minutes, until golden brown and a toothpick inserted in the cake comes out clean. Allow cooling in the pan for 10-15 minutes and then invert on a wire rack.
- While cake is cooling you can start making the glaze. In a small bowl whisk together coconut milk and lime juice, adding the powdered sugar gradually. Keep whisking until you reach a thick consistency and then pour onto the top of the cake. Sprinkle with some lime zest and serve. Enjoy!
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g