Key Lime Cake I

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup butter softened
• 2  eggs 
• 1.5 cups flour all-purpose
• 0.8 cup key lime juice 
• 2 teaspoons lime zest grated
• 0.3 teaspoon salt 
• 1 cup sugar white

Equipment

• frying pan
• oven
• wire rack
• kugelhopf pan

Directions

1. Cream together the butter or margarine and 3/4 cup sugar. Beat until light and fluffy. Separate the eggs. Beat in the egg yolks one at a time, and add the key lime zest.
2. Sift together the flour, baking powder, baking soda, and salt.
3. Add these dry ingredients to the egg butter mixture, alternating with 1/2 cup key lime juice.
4. Beat the egg whites until stiff, and fold into the batter.
5. Pour batter into a well greased 10 inch Bundt pan.
6. Bake for 30 to 35 minutes at 350 degrees F (175 degrees C), or until cake tests done. Cool cake for 10 minutes in pan, and then invert onto cooling rack.
7. Combine 1/4 cup sugar and 1/4 cup key lime juice. Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes. Use glaze immediately.
8. Pour over still warm cake.