Best made the day before. Helpful to have one of those microplane graters for lime zest. I think I use a bit more zest than the recipe calls for. Enjoy!
Fine dry bread crumbs & softened butter (for coating pan)
3 cups sifted all-purpose flour
2 tsps baking powder
1/2 tsp salt
8 oz unsalted butter, at room temp.
2 cups sugar
4 extra large or jumbo eggs (I often use 5 large eggs)
1 cup milk
Finely grated zest of 3 limes, preferably key limes
1/2 cup fresh key lime juice or 1/4 cup each lime & lemon juice
3/4 cup sugar
Oven 350 degrees
Butter 10 inch tube pan (I use my Bundt pan) and sprinkle w/ bread crumbs (coat - use a lot of butter)
Sift together flour, baking powder, salt and set aside.
Beat butter till soft, gradually add sugar, beat 'till light & fluffy. Beat in eggs one at a time, scraping down bowl after each addition.
On lowest speed, alternately add dry ingredients & milk, scraping bowl as nec. and beating just to mix each addition.
Stir in lime zest by hand.
Pour half the batter on one side of pan, half in other. Level top by briskly rotating pan back and forth.
Bake until cake tester comes out clean, about 1 1/4 hours. Let cool slightly on wire rack - 10-15 mins.
Stir lime juice and sugar together just to mix.
Place cake rack on tube pan and invert and place rack over foil. Using pastry brush, brush glaze all over warm cake until completely absorbed. Brush on any glaze that drips onto foil.
Let cake cool completely & transfer to cake platter. Let stand loosely covered for several hours or preferably over night. When ready, outside of cake will be completely dry.