Hands-on Time
20 Mins
Total Time
2 Hours 45 Mins
Yield
Makes 12 servings

How to Make It

Step 1

Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Step 2

Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lime zest and vanilla.

Step 3

Pour batter into a greased and floured 10-inch (16-cup) tube pan.

Step 4

Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.

Step 5

Meanwhile, prepare Lime Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired.

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