A rich lemony cake is good but switch out the lemon with lime and your cake moves to a whole new level. I love the tanginess of lime so that is exactly what I did with this rich bundt cake recipe from Yankee Magazine. Thanks to the addition of both buttermilk and creme fraiche, the cake is rich, moist and tangy and the lime is a fun surprise. If you can’t find creme fraiche, substitute a full fat sour cream. But do take the time to find lime oil, it is available in speciality baking stores or available online from retailers like King Arthur Flour. (I happened to have some on hand which served as the inspiration for this cake). The lime oil gives the cake the flavor punch that makes this such a great treat. So celebrate the season by baking up this cake. Enjoy!

ZESTY LIME BUNDT CAKE

For the cake:

3 cups all-purpose flour

1 teaspoon kosher salt

3 teaspoons baking powder

1⁄ 2 cup Crisco vegetable shortening

1⁄ 2 cup unsalted butter, softened

Juice of 2 limes

2 1⁄ 2 teaspoons pure lime oil

1 1/2 teaspoons vanilla extract

1 1⁄ 2 cups granulated sugar

3 large eggs

1 cup buttermilk

1 cup creme fraiche

For the glaze:

1 1⁄ 4 cups confectioners’ sugar, sifted

2 tablespoons freshly squeezed lime juice

1 teaspoon finely grated lime zest

• Preheat the oven to 350 degrees F. Prepare a bundt pan by coating  it with non-stick cooking spray and a dusting of flour; set aside.
• In a medium bowl, combine the flour, salt, and baking powder; set aside.
• In a large bowl, use a hand mixer set on medium-high speed to cream together the Crisco, butter, lime juice, lime oil, vanilla, sugar, and eggs. Scrape down the sides of the bowl.
• Add half of the flour mixture, 1⁄ 2 cup buttermilk, and 1⁄ 2 cup creme fraiche to the lime mixture. Mix on low to combine, then add the remaining flour mixture, 1⁄ 2 cup buttermilk, and 1⁄ 2 cup creme fraiche. Continue to mix on low until thoroughly combined.
• Pour the cake batter into the pan, making sure the cake batter is level.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and allow to sit for 5 minutes in the pan on a cooling rack.
• Flip the cake onto the cooling rack and remove the pan. Allow to cool completely.
• To make the glaze, combine confectioners’ sugar, lime juice and lime zest in a medium bowl; whisking thoroughly until combined.
• Pour the glaze over the cake and serve.

Serves 10-12

Tagged: buttermilk, creme fraiche, lime juice, lime oil