Key Lime Bundt Cake

• All-purpose flour2 cups (260 grams)
• Baking powder2 teaspoons (8 grams)
• Salt½ teaspoon (3 grams)
• Unsalted butter, room temp½ cup (113 grams)
• Granulated sugar1 cup (200 grams)
• Eggs2 large (100 grams)
• Vanilla extract1 teaspoon (4 grams)
• Lime zest1 tablespoon (6 grams)
• Key lime juice¼ cup (60 grams)
• Whole milk¾ cup (180 grams)
• Vegetable oil2 tablespoons (28 grams)

• Powdered sugar¾ cup (90 grams)
• Key lime juice2 tablespoons (30 grams)
• Lime zest1 teaspoon (2 grams)

Preheat the oven to 350°F (175°C) and spray your bundt pan with non-stick spray.

In a mixing bowl, add in the wet ingredients: melted butter, sugar, milk, oil and vanilla extract. Zest one lime and juice about two limes into the wet ingredients. Whisk this together for about 2 minutes. Whisk in the dry ingredients: flour, baking powder, and salt.

Pour into the bundt pan and bake for 35–42 minutes, or until a toothpick comes out clean.Cool in the pan for 10 minutes, then transfer the cake to a serving plate to cool to room temperature.

For the glaze, mix together the powdered sugar, lime juice, and lime zest. Once the cake is cooled down, pour the glaze on top.