Last week while shopping my local grocery store I found a saran wrapped container of limes just a little past their prime. Price marked, $.99. Yes, ninety-nine cents for what I later found to be 16 limes! Oh what heaven!I juiced them all and froze them in small ice cube containers for future use. Only a few days later, while surfing the internet, I came across this lime recipe. Not only a perfect use for some of my freshly squeezed limes, but how wonderful for a light, summer dessert! I do plan on tweaking it a little and changing it to suit my needs, but I wanted to be sure I copied down so I don't lose track of it before I can make it.
Lime Bundt Cake
3 c flour
2 c sugar
1 c of milk
1 c butter, softened
4 eggs
1 1/2 t baking powder
Zest of 2 limes
Juice of 4
Preheat oven to 350ยบ F. In large bowl cream butter and sugar. Add eggs one at a time to cream
mixture. In medium bowl sift together flour and baking powder. Slowly add in alternating
portions of milk and flour to the butter mixture. Add the lime zest and the juice. Pour batter into a very well greased and floured bundt pan. Bake for 1 hour, or until toothpick inserted in center comes out clean.
