Ingredients:
- 3/4 cup Persian Lime EVOO from The Tree and Vine
- 2 cups all-purpose flour
- 2 cups white sugar
- 5 large eggs
- 1/4 cup fresh lime juice (about 2-3 limes) plus lime zest to taste
- 1 teaspoon baking powder
- pinch of salt
Directions:
- Preheat oven to 325 degrees F.
- Grease and flour a Bundt pan.
- Beat Persian Lime EVOO and sugar with mixer until well-mixed.
- Add eggs one at a time, alternating with flour. Mix after each addition.
- Mix lime juice and a little zest, if you wish, into mixture until combined.
- Pour mixture into bundt pan.
- Bake 45 to 55 minutes.
- Let cake move completely before removing from pan.
- Glaze with a mixture of confectioner's sugar and lime juice, or dust with confectioner's sugar.