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Sweet and Tangy Lime Cake:
The Moosewood Recipe

butter for pan
3 sticks unsalted butter, softened
1 3/4 cups sugar
4 eggs
1 tsp grated orange rind ( or whatever variety of citrus you are using)
1 tsp vanilla extract
3 cups flour
1 tbsp baking soda

Whisk together:
1/2 tsp salt
1 cup sour cream or yogurt
1/2 cup orange juice ( or whatever citrus variety you are using)

Preheat oven to 350 degrees.

Butter a 10 inch tube or bundt pan.
In a large bowl, beat together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the rind and vanilla. Set aside.

Sift together the dry ingredients in a separate bowl. Add this to the butter mixture alternately with the combined sour cream or yogurt mixture, beginning and ending with the dry ingredients. Mix by hand after each addition only until ingredients are just incorporated.

Transfer to pan. Bake for 50-60 minutes or until a knife inserted all the way down comes out clean. Cool for about 15 minutes then invert onto a plate. Allow to cool completely.

The Glaze:

Adapted from Bon Appetit’s Lime Cake Recipe

1/4 cup lime juic
1 tbsp lime zest
1/4 cup sugar
1 cup powdered sugar

Combine the lime zest, lime juice and regular sugar in a bowl. Whisk ingredients together and set aside.

Poke a some holes into the cooled cake with a skewer and pour about half of the liquid over the cake. Whisk the 1 cup of powdered sugar into the remaining syrup mixture, drizzle over cake and let set for about 15 minutes.

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