Lime Bundt Cake

Lime Bundt Cake

Lime Bundt Cake - a simple recipe for a moist buttery lime bundt cake served with easy raspberry compote and a dollop of vanilla whipped cream.

Cream well:

• ¾ cup butter
• 2 cups sugar
• 2 tsp vanilla extract
• Zest of 3 small limes, finely minced

Add, one at a time

• 3 eggs

Beat well after each addition.

Sift together

• 1 cup + 1 tbsp all purpose flour
• 1 cup + 1 tbsp cake flour
• 1 ½ tsp baking powder

Fold the dry ingredients into the creamed mixture, alternately with

• Juice of 3 small limes
• Enough undiluted evaporated milk to make ¾ cup when added to the juice

Begin and end with the dry ingredients.

Pour batter into a well greased and floured bundt pan. Bake for about 35-45 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Baking times vary depending upon the size of your bundt pan so the toothpick test is the best method to ensure that the cake is completely baked. Cool completely on a wire rack before frosting as desired.

Raspberry Compote 

Raspberry Compote 

• 2 cups fresh or frozen raspberries
• 1/3 to 1/2 cup sugar
• 2 tsp corn starch
• 1 ounce water

Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Cool completely before serving.

Vanilla Whipped Cream

 

2 cups whipping cream

4 rounded tbsp icing sugar (powdered sugar)

2 tsp vanilla extract

Whip all ingredients together on high speed until soft peaks form.