Citrus Cake With Key-Lime Glaze
Cook time: 45-55 minutes| Yield: 6-8 Servings
- 1 1/4 sticks unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 eggs, at room temperature
- Vanilla pod, split and seeds removed
- 2 cups flour
- 2 teaspoons double acting baking powder
- Pinch salt
- Zest and juice of 2 oranges, (2/3 cup)
For the Key-Lime Glaze:
- 1 1/4 cup confectioner's sugar
- 1/4 cup key lime juice
Prepare a Bundt cake pan with nonstick spray. Preheat oven to 350 degrees.
Using a hand blender, cream the butter and sugar. Crack the eggs in a separate bowl and add one at a time, mixing in between until well incorporated. Add the vanilla seeds. Sift the flour, baking powder and salt in a separate bowl. Zest and juice the oranges over a measuring cup for easy pouring. Alternating in batches with flour and juice/zest adding a little at a time ending with flour. Scrape any flour from the sides. Mix batter until incorporated but do not over mix.
Pour batter into prepared cake pan and place in oven for 45-55 minutes. Check with a toothpick for doneness at 35 minutes. Toothpick should be clean when removed if the cake is done. Place on a cooling rack for about 20 minutes. Cake should pull away from pan when cooled. Flip out of pan and pour lime glaze on top.
For the Glaze:
Whisk the key lime juice with the sugar in a bowl. Mix until incorporated. Pour over cake for a glaze.