Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

I’ve always loved the tart and tangy taste of lime, and this cake is no exception. Bursting with a tropical citrus flavor, it’s a new fave! And remember…when life gives you limes, just rearrange the letters and smile!

YIELDS 1 BUNDT CAKE/16–20 SLICES

• 7 eggs, separated
• 2 cups sugar
• 2 cups flour, divided
• 1 cup oil, divided
• ¼ cup fresh lime juice (preferably key limes)
• ¼ cup almond milk
• 1 tsp real vanilla extract
• 2 tsp baking powder
• 1 Tbsp lime zest

Lime Syrup

• ½ cup fresh or Heaven & Earth Lime Juice
• ½ cup sugar

Glaze

• 1½ cups Haddar Confectioners’ Sugar
• 4–5 Tbsp fresh lime juice
• additional lime zest, for garnish

Preheat oven to 325°F (160°C).

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft, glossy peaks form. With the mixer running, gradually add the sugar. Beat until stiff and glossy, about 3–5 additional minutes. Slowly add yolks one at a time, pulsing the mixer with each new addition to incorporate.

Add 1 cup of flour and half of the oil, pulsing several times to fold together. Add the second cup of flour and the rest of the oil, along with the lime juice, almond milk, vanilla extract, baking powder, and lime zest, and mix gently on a low speed just until combined.

Pour batter into a well-greased Bundt pan and bake for 55 minutes to 1 hour, or until a wooden skewer inserted in the center comes out clean. Remove cake from oven, leaving the oven on, and let cool in a pan on a wire rack for 10 minutes. Turn out of the pan onto a small baking sheet or a pan large enough to hold the cake; let cool for another 10 minutes.

Meanwhile, combine lime juice and sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, about 1–2 minutes. Brush the syrup all over the cake, continuing to brush until all the syrup is absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.

Immediately after removing cake from oven, use a large spatula to transfer it to a rack. Allow to cool to room temperature.

To make the glaze: Whisk together confectioners’ sugar and lime juice. Drizzle glaze over cake and sprinkle with additional lime zest. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, for up to 3 days.

Note

One medium-sized regular lime yields about 2 Tbsp juice and 2 tsp zest. One medium-sized key lime yields 1¹⁄₂ Tbsp juice and ¹⁄₂ tsp zest.

(Originally featured in Family Table, Issue 859)