Lime Bundt Cake

Preheat oven to 350 F convection. Butter a 10 -15 cup Bundt pan and dust it with a bit of flour or bread crumbs.

Mix flour, baking powder, baking soda and salt in a bowl and set aside.

In a mixer with paddle attachment cream the butter and sugar on medium high speed (about 4 minutes). Add eggs, one at a time. Mix in vanilla, lime zest, lime juice and yogurt. Mix well. Add the flour mixture slowly until well combined, don’t overmix!

Transfer dough into the Bundt pan and smooth out the top. Bake in preheated oven for about 45 minutes or until an inserted toothpick comes out clean.

Let the cake cool in the pan and then invert onto a cake plate.

Mix confectioners sugar and lime juice until smooth (and not too runny!) to make the glaze. Drizzle over the cake. Done. Enjoy!

* Adjustments for 6500 feet altitude: add 1/2 cups and 1 tablespoon (90 g) of flour, minus 1/4 teaspoon baking soda, minus 2 tablespoons (25 g) sugar, and add 1 more egg.