Key Lime Cake

60 minutes Prep: 10 minutes Cook: 50 minutes

240 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1 3/4	cups	flour, all-purpose
2	teaspoons	baking powder
1/2	teaspoon	salt
6	tablespoons	butter	or unsalted margerine, softened
1	cup	sugar
2	large	eggs	room temperature, lightly beaten
1 1/2	teaspoons	lime zest	grated
1	tablespoon	key lime juice
2/3	cup	buttermilk

Lime syrup
1	cup	powdered sugar
1/2	cup	key lime juice

Directions

Preheat oven to 350 degrees F.

Brush the inside of an 8 inch (6 cup) bundt pan or a 9 inch (8 cup) springform tube pan with margarine or oil or spray non-

stick cooking spray.

Set aside.

In a small mixing bowl, stir together flour, baking powder and salt.

In a large mixing bowl, beat margarine with electric beaters until softened and well blended.

Gradually add sugar and beat until well blended.

Gradually beat in eggs.

Beat in lime zest and juice.

Using a wooden spoon or rubber spatula, alternately stir the dry ingredients and buttermilk into the gg mixture, beginning and ending with the dry ingredients.

Spoon the mixture into the pan and bake 35-50 minutes.

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 warm, poke holes in it using a skewer, cake tester or 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

Serving Size 86g

Amount per Serving

Calories 240 26% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 166mg	7%
Total Carbohydrate 42.0g	14%
Dietary Fiber 1.0g	2%
Sugars 27.0g
Protein 3.0g	7%

Vitamin A	4%		Vitamin C	6%
Calcium	4%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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