Vanilla Bean Bundt Cake with Lime Glaze
It’s easy to make a head-turning cake with a minimum of effort using our exclusive vanilla Bundt cake mix and Nordic Ware’s Blossom Bundt Cake Pan. A quick glaze made from lime juice and sugar adds a bit of sweet-tart flavor that will brighten up even the gloomiest day. If you’re lucky enough to have a pesticide-free lime tree in your yard, you can arrange a handful of the leaves or blossoms on your cake stand for an especially pretty presentation.
Ingredients:
- 1 package Vanilla Bundt Cake Mix
- 4 eggs, at room temperature
- 1 cup (8 fl. oz./250 ml) lukewarm water
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled
- 1/4 cup (2 fl. oz./60 ml) fresh lime juice
- 1 tsp. finely grated lime zest
- 3/4 cup (6 oz./185 g) granulated sugar
Directions:
Position a rack in the lower third of an oven and preheat to 350°F (180°C). Grease and flour a 10-cup (2.5-l) Bundt pan.
To make the cake, put the cake mix in the bowl of an electric mixer fitted with the whisk attachment. In a small bowl, using a handheld whisk, whisk together the eggs and water and add to the mixer bowl. Beat on medium speed until combined, about 30 seconds. Add the melted butter and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.
Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan on the rack and lift off the pan.
Meanwhile, make the lime glaze, in a small bowl, whisk together the lime juice and zest and sugar until the sugar is dissolved.
Set the rack with the cake on it on top of a baking sheet. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Serves 16.
Williams Sonoma Test Kitchen
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