Lime-Infused Bundt Cake

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.