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Ingredientes
- 1 3/4 c. Flour, all purpose white
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 6 Tbsp. Butter/unsalted marg, soften
- 1 c. Sugar
- 2 x Large eggs,roomtemp lightlybeaten
- 1 1/2 tsp Lime zest, grated
- 1 Tbsp. Key lime juice
- 2/3 c. Buttermilk
- 1 c. Confectioner's sugar, sifted
- 1/2 c. Key lime juice
Direcciones
- Preheat oven to 350 degrees. Brush the inside of an 8 inch(6 c.) bundt pan or possibly a 9 in. (8 c.) springform tube pan with margarine or possibly oil or possibly spray non-stick cooking spray. Set aside. In a small mixing bowl, stir together flour, baking pwdr and salt. In a large mixing bowl, beat margarine with electric beaters till softened and well blended. Gradually add in sugar and beat till well blended. Gradually beat in Large eggs. Beat in lime zest and juice. Using a wooden spoon or possibly rubber spatula, alternately stir the dry ingredients and buttermilk into the gg mix, beginning and ending with the dry ingredients. Spoon the mix into the pan and bake 35-50 min.
- Loosen dedges and invert onto a wire rack set over a plate. To make syrup: In a small bowl, whisk together the confectioner's sugar and lime juice.
- While the cake is still hot, poke holes in it using a skewer, cake tester or possibly a fork. Slowly spoon the lime syrup over the cake. Cake can be made ahead and kept covered in refrigerator for up to 24 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 351 | |
| Calories from Fat 91 | 26% |
| Total Fat 10.34g | 13% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 501mg | 21% |
| Potassium 100mg | 3% |
| Total Carbs 60.88g | 16% |
| Dietary Fiber 0.8g | 3% |
| Sugars 38.67g | 26% |
| Protein 5.22g | 8% |
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