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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Adapted from Honey Bee Hive Ingredients:
1 cup butter, softened |
1 1/2 cups sugar |
3 eggs |
3 tablespoons lime juice, divided |
3 limes, zested |
2 1/2 cups flour, divided |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/3 cups sour cream |
1 tablespoon vanilla |
1 1/2 cups fresh strawberries, diced |
1 cup powdered sugar |
Directions:
1. Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.
2. Sift together 2 1/4 cup flour, baking soda, salt, and 1/2 the lime zest. Set aside.
3. Cream together the sugar and the butter. Add the eggs one at a time, then stir in 1 tablespoon lime juice and vanilla.
4. Add the sour cream and the flour mixture alternating between the two and mixing just until combined.
5. Toss the strawberries with the remaining 1/4 cup flour. Then gently mix into the batter.
6. Pour batter into the bundt pan and bake for 60 minutes or until a toothpick comes out clean.
7. Allow to cool 10 minutes in the pan and then turn out onto a wire rack to cool completely.
8. Whisk together remaining lime juice, zest, and powdered sugar. Drizzle over the cake.
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