I use my microplane grater to grate my zest. It makes perfect size flakes that are fluffy and not too thick.
I mixed my granulated sugar with the lime zest. It really infuses the sugar with a nice lime flavor. Distributes the zest better.
You don't have to put lime zest in your icing. You can just use juice & powdered sugar. I like the little green flecks - they make the cake look nice.
I drizzled the thick icing over the top of the bundt cake. I let it sit and harden a bit - about 10 minutes. Then I drizzled another big spoonful of icing over it.
The crumb on this cake is so very moist. I'm sure the cake flour and the sifting is part of the reason it's so fluffy. If you made this with all purpose flour, I'm sure it would turn out just fine - maybe a bit heavier texture.
Lime Bundt Cake with Lemon Icing
2 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar
1/3 cup unsalted butter
1/3 cup shortening
1 1/2 tablespoons lime zest (I used 2 tablespoons)
1/3 cup lime juice
2/3 cup sour cream
Preheat oven to 305 degrees
Spray a 10 inch bundt pan with Pam
Sift together into a bowl, flour, baking soda, baking powder & salt.
In another bowl, mix 1 1/2 cups granulated sugar with the lime zest. Mix well and let sit while you prepare the rest of the ingredients.
Separate the eggs. Put yolks in one bowl and put whites in another, preferably metal and big enough to whip the whites in. With a mixer, whip the whites until soft peaks form. Gradually add 1/2 cup granulated sugar and continue beating until mixture is thick and glossy. Set aside.
In a large bowl, beat the butter& shortening until creamy. Gradually add the sugar/lime zest mixture and beat well. Add egg yolks one at a time, beating well after each addition.
Gradually add flour mixture to butter mixture, alternating with the lime juice and the sour cream, beginning and ending with the flour mixture, beating well after each addition.
Gently fold the beaten egg whites into the batter. Pour mixture into prepared pan. Bake until toothpick inserted in center comes out clean or with moist crumbs. (About an hour).
Let cake cool on rack for about 15 minutes before you remove from the pan. Ice while warm or cool. (Icing recipe below).
Add desired amounts of the ingredients to a bowl and mix until combined. Drizzle over warm or cool cake. (I like my icing to be really thick, about the consistency of yogurt).