Glazed Orange Ricotta Cake

Some evenings, before I tuck myself into bed for a goodnights slumber, I will tuck away a baked good into a carrying case, snug as a bug in a rug, for my co-workers to dive into the following morning.  Often, there is but one piece missing – the one that I carefully cut away to snap a few pictures of while standing on a chair/desk/stool making sure to keep my toes out of the viewfinder.  A piece that I enjoy after dinner with a bit of coffee or perhaps tea …

And then there are some mornings where I awake and find a note next to a near empty carrying case and a few stray crumbs … a note scribbled stating- ‘Sorry babe, don’t hate me…I was hungry and this cake is so GOOD!’.

Dudes.

Dudes!

Dudes…

So, now I pack up a baked good and leave my own note…’don’t eat this or I will kill you…there are granola bars in the pantry, eat those…they are on the third shelf, next to the beans…’ – I have found you need to be exact with the location since he is looking through man eyes.  Yes, Man Eyes…eyes that are just stuck in the eye sockets of men for social normalcy and only used for avoiding running into walls.  They are one step away from glass eye balls.  One step.  Man eyes are unable to  find anything in refrigerators, cupboards, pantries, etc… It can be used in a sentence as a noun…as in, ‘were you looking for the mustard in the fridge with your man eyes? ’  (disclaimer, totally not hating here, because I am not the best finder of lost things within the depths of a fridge, but I do look beyond the first row….)

Maybe I should take to hiding the baked goods in such places.

Oh, good heavens.  Let’s bake…

Start with ricotta…and stir it into a splash of half and half until smooth and creamy.

Zest a bit of orange, scent your house with orange, and realize that your hand is much too small to grate more than one orange.  Hand.  Cramps.  Ouch.

Take those fingers of yours and rub the zest right into the sugar.  Orange sugar.  Boom!

Eggs and butter and flour and oranges.  All the stuff you will need.  Gather it up.  You don’t have to use a million little bowls.  That is just me and my weirdness.  And crazy love for small bowls that hold a mere two eggs.

 

Cut that orange in half and juice it.  Just a 1/4 cup.  Gulp down the rest and then 20 minutes later when you are experiencing the worst heartburn ever and eating TUMS like an old man, make a mental note…no orange juice.  Ever. Like, ever ever.

Whisk in the eggs, vanilla,  and orange juice into the orange sugar.  I love my KitchenAid mixer, but adore recipes that don’t use it.  I like whisks and wooden spoon and single bowl recipes.  It is more easy like a Sunday morning, than OH MY GOSH, I need 2 dozen cupcakes in 2 hours for a bake sale I knew about for 3 months.

Cooled melted butter is the next invitee to join the party.  Make sure it is cool so we don’t cook the eggs before it is time to do so…ya know, in the oven.

Fold in 1/3 the dry ingredients.

Then goes 1/2 the ricotta and half and half…And then another 1/3 of dry ingredients…And then the remaining half of the ricotta mixture….And then the final 1/3 of the dry ingredients.  So we start and finish with dry ingredients, alternating with wet.

Pour batter into parchment lined loaf pan.  Bake.

Glaze : Powdered sugar (confectioner’s) and a bit of orange juice.  Whisk.  Pour.

Glaze…best part.  If you wanted to add a bit of extra zest to the glaze…I wouldn’t argue with the awesomeness of that.

 

See, best part.  So darn sexy.

 

Glazed Orange Ricotta Cake
 
Ingredients
cake
  • 1+1/4 Cup All Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon baking powder
  • ½ Cup Ricotta Cheese
  • 2 Tablespoons Half and Half
  • Zest of 1 Orange, grated
  • 1 Cup Sugar
  • ¼ Cup Fresh Squeezed Orange Juice (about ½ of an orange)
  • 2 Large Eggs
  • ⅓ Cup (5 + ⅓ T) Unsalted Butter, Melted and cooled
  • 1 teaspoon vanilla extract
Glaze
  • 1 Cup Confectioner’s Sugar
  • 2-3 Tablespoons Orange Juice
Instructions
Cake
  1. Preheat oven to 350F. Line loaf pan (about a 5in x 10in) with parchment paper
  2. Whisk together flour, salt, and baking powder in medium bowl. Set aside.
  3. In a small bowl, stir together ricotta cheese and half and half until smooth. Set aside.
  4. Combine grated orange zest and sugar in large mixing bowl and using your fingers, rub the zest into the sugar.
  5. Whisk in ¼ cup of orange juice, 2 eggs, cooled butter, and vanilla extract.
  6. Fold in ⅓ of the flour mixture until just combined, Fold in ½ of ricotta mixture. Continue this (flour, ricotta, flour, ricotta, flour) mixing after each addition.
  7. Pour batter into prepared loaf pan and place in preheated oven for 50 to 55 minutes until browned and golden and toothpick when inserted comes out clean. Remove cake from oven and let cool for about 10 to 15 minutes before turning out of pan and letting it cool completely before glazing.
Glaze
  1. Sift confectioner’s glaze into a small bowl. Add in 2 to 3 tablespoons of orange juice and whisk until smooth.
  2. Pour glaze over cooled cake.
  3. Trick: To set glaze, place cake under broiler for about 20 to 30 seconds. Remove immediately.

 

Hot Fudge Cheesecake w/ Brownie Crust

So, I had some hot fudge leftover this past week.
Awww shucks, right?
And, well…I was totally cool with just eating it by the spoonful.  Like, no problem.  What.SO.Ever.
But then I thought…
I could be eating this by the forkful…
Atop cheesecake…
Which lay atop a large, thick intense chocolate brownie.

And the fork wins again.
I get some really good thinking done in front of that fridge of mine.
Like, I don’t have a large enough butter reserve, I need more limes (gin and tonic too, for that matter), I need to stop by bags of carrots and bunches of bananas, and there is no use in hiding chocolate behind the yogurt …

Screw the shower.

Watch as an idea comes to life…it is kind of the greatest.  Even if it is just a cheesecake.
We build from the bottom up…brownie crust first.

Butter + unsweetened chocolate is the base to the base.

My go to double boiler – glass bowl and smallest saucepan I can find.  Same set up, each time. Works like a dream.

Sugar, eggs, and a bit of flour round out the brownie.  KISS….Keep.  It.  Simple.  Silly…..

First goes the sugar…

Eggs are whisked…one at a time…(and then vanilla….always, vanilla)

Flour and salt round out the brownie batter…heed the warning and don’t over mix brownie batter.  Like.  Ever.  This has been a public service announcement.

Springform pan it goes…and let bowl licking commence.

Just the basics for the filling: Cream cheese, sugar, eggs, flour, vanilla.  No more.  No less.

Ready for some magic?

Just like that…we have a baked cheesecake, a table set, and hot fudge at the ready.
Honestly…I lost natural light as the cheesecake was being mixed…so you missed cream cheese, sugar,and flour being beat until smooth; eggs added one at a time; a lot of bowl scraping – different from bowl licking.

And then you expose your chubby hand to the world and drizzle/pour/drench your cake in hot fudge.

Keep it coming…because we are going for this end result…

Hot fudge waterfall.

Fridge thinking has yet and probably will never produce any major breakthrough plans/skeems ending world wars or curing cancer…however, at least, every now and then I buy fewer bananas and you get a Hot Fudge slathered cheesecake with a rich chocolate brownie crust to drool over…In the short run, it is a total win win.

Hot Fudge Cheesecake w/ Brownie Crust
 
Ingredients
Brownie Crust
  • 3 Ounces Unsweetened Chocolate (not bittersweet/semi/milk)
  • 1 Stick (1/2 Cup) Unsalted Butter
  • 1+1/3 Cup Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • ¼ Teaspoon Salt
  • ⅔ Cup All-Purpose Flour
Cheesecake Filling
  • 5- 8 Ounce Cream Cheese, room temperature
  • 1+3/4 Cups Sugar
  • 3 Tablespoons All-Purpose Flour
  • 5 Large Eggs
  • 2 Egg Yolks
  • ½ Teaspoon Vanilla
Hot Fudge Topping – about 1+1/2 Cups (never had a problem with too much hot fudge!)
Instructions
Crust
  1. Line a 9inch springform pan’s removable base with parchment paper. Butter sides or spray with cooking spray.
  2. Preheat oven to 350F.
  3. In a double boiler (bowl sitting atop a pan of simmering water ) or in microwave in 30 second bouts, stirring between each, melt together butter and chocolate. Remove from heat.
  4. Stir in sugar until combined. (it will be rather grainy)
  5. Whisk in eggs and vanilla.
  6. Whisk together salt and flour. Fold dry ingredients into wet ingredients, and mix just until combined. DO NOT OVERMIX.
  7. Pour batter into prepared pan and place in preheated oven for about 20 to 25 minutes, until toothpick comes out nearly clean with just a few crumbs sticking around.
  8. Remove from oven and let cool while you prepare filling.
Note
  1. Brownie crust can be made a day or two before you prepare filling. Keep at room temperature and cover tightly with foil/plastic wrap.
Filling
  1. Preheat oven to 325F.
  2. Beat together cream cheese, sugar, and flour until smooth.
  3. Add vanilla and eggs one at a time, mixing well between each addition. Remember to scrape sides and bottom of bowl between each addition.
  4. To bake cheesecake in a water bath (makes for even baking), double wrap springform pan in heavy duty aluminum foil. Place wrapped spring form pan in a roasting pan ( I used a disposable one )
  5. Pour filling into crust, the filling will reach the very brim of the springform pan. Pour enough hot water into roasting pan to reach about ½ way up the sides of springform pan. Place roasting pan with cheesecake into preheated oven and bake for about 75 to 90 minutes until top of cheesecake is browned/golden, the top is just barely firm to touch (the very center of cake should giggle only slightly when pan is nudged), and the top appears dry. Turn oven off and open oven door so it is just ajar (I place a wooden spoon in oven door to keep it just barely open) and let cheesecake sit in warm water bath for an additional hour. Remove from oven and water bath and remove tinfoil from around pan. Let cool completely on wire rack and then transfer cake to fridge and chill completely for at least 6 hours.
  6. If you are choosing to make hot fudge from scratch, make it while the cake is chilling. Recipe on previous post and to follow…
  7. Once chilled, remove from fridge and run a knife around the edge of the cake to loosen it from sides of pan, remove side of pan from cake and transfer cake to a plate. Pour hot fudge onto the top of the cheesecake, spreading the fudge to the edges of the cheesecake, allowing fudge to drip down sides. Return cake to fridge, allowing fudge to thicken/harden – let chill until ready to serve. Chilling once fudge is atop cake will allow for easier slicing.

 

Hot Fudge topping … recipe here (my last post) or head to the grocery/local ice cream shoppe and grab your favorite.  Either way, you can’t go wrong.

 

 

 

Basic Pound Cake

Can we talk about Elvis for a little while.   a hunk, a hunk of  burning love Elvis. Definitely a hunk…in those early years, that is.

The hip shaking, guitar strumming, southern swooner.  The King. Of Rock and Roll.

I spent a good year of my childhood with a constant lip curl while the phrase ‘thank ya, thank ya very much’ slipped past my lips.  I think I was 8.  It was also the time when everyone collected Troll Dolls.  I did that too.

I was a troll doll collecting Elvis impersonating 8 year old.

And I often wonder why my brothers picked on me so profously.

My father is to ‘blame’ for the Elvis and I am using blame quite loosely here…perhaps I should say responsible for, because one can not be blamed for introducing someone to Elvis…It is Elvis.   But the troll dolls – that is still up for discussion.

Elvis … kind of sneaks up in my life from time to time.  For instance, when I was 12ish and I had a friend sleepover and while we waited my father out for control of the TV, he and I both nodded off…leaving my friend to watch hours of Elvis In Hawaii – the 1973 concert.  The white jumpsuit.  The rhinestones.  The bejeweled cape.

My dad had seen that show multiple times – when it was first broadcasted and numerous times afterwards.  I am sure my friend has not watched it since nor has she listened to a note of Elvis.

And then there is this pound cake.  My go to pound cake when one is needed for say, banana foster (ugh) or when there is an abundance of fresh strawberries just waiting to be mashed up next to a bit of sugar and spooned over a sturdy piece of cake that can withstand a bit of syrup and not get soggy.  Don’t get confused, this cake is delicious all on its own – no need to get fancy when something is good from the get go.

Elvis was onto something…with music and cake and if you like bananas all up in your sandwiches…then, you have only The King to thank.

A few notes on this recipe…
A 10 inch tube pan that is about 4 1/2 inches deep will be needed.  This is a super TALL cake.
The butter and eggs need to be at room temperature, the flour sifted 3 times, and the mixing times need to be followed…trust me on this one.
No cake flour?  No prob bob…for every cup of all purpose flour, remove 2 tablespoons and replace with 2 tablespoons of corn starch.  Done.
This cake can be spruced up a bit with the zest of lemon or lime or orange and finished off with a drizzle of a simple sweet glaze made of powdered sugar, more zest, and a few tablespoons of a citrus juice.
Or thick slices grilled and then layered with peaches or strawberries…

 
Ingredients
  • 2 sticks unsalted butter, room temperature
  • 3 cups sifted cake flour
  • ¾ teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream
Instructions
  1. DO NOT preheat oven.
  2. Butter tube pan and dust with flour, tapping out excess. Cut out a piece of parchment paper to fit the bottom of tube pan (totally optional, however I get nervous when releasing a cake from a tube pan and this elevates that anxiety).
  3. Sift together flour and salt. Sift contents once again. The flour will have been sifted 3 times.
  4. Beat together butter and sugar in a mixing bowl on medium-high speed until light and fluffy, about 5 minutes if using a stand mixer (6 to 8 minutes if using a hand held).
  5. Add eggs one at a time and beat well between each addition and scrape down the bowl with a rubber spatula several times during.
  6. Beat in the vanilla.
  7. Reduce speed of mixer to low and add half of the flour mixture, all of the cream, and then the remaining half of the flour. Mix well between each addition and scrape down the bowl with a rubber spatula.
  8. Beat batter on medium – high speed for 5 minutes until batter is creamy and satiny.
  9. Pour batter into prepared tube pan and rap pan against countertop 2 or 3 times to get any air bubbles out of cake batter.
  10. Place cake pan in cold oven and set oven to 350F. Bake cake for about 60 to 75 minutes until cake is golden brown and a skewer inserted into middle of cake comes out fairly clean with a few crumbs attached.
  11. Remove from oven and let cool on wire rack for 30 minutes. Run a butter knife around the edge of the cake between cake and cake pan, releasing any attached pieces. Flip cake out onto the cooling rack to let cool completely.
  12. Store wrapped or covered in air-tight container for up to 5 days.

 adapted from Gourmet September 2005.

Yogurt Cake w/ Peach Blueberry Compote

Yo!  I have a cake for you today.

And if you bake this cake…you will have cake tomorrow.

It goes along the lines of the proverb … give a man a fish, and you feed him for a day, but teach a man to fish…

 

 

Proverbs don’t just pop into everyone’s brains randomly?
It happens to me all day long…well, not proverbs, but thoughts that have no purpose for being there.

Such as, when you walk down a wide hallway (i.e a hospital hallway) and you pass someone going the opposite way, you both keep to the right, same is said for bike paths, and sidewalks.  We go to the right.  So, in England and other parts of Great Britain (all of Great Britain drives on the wrong side…err the left side of the road, no? I need to wikipedia this…), do they then keep to the left?  I don’t remember encountering this situation when I was there years ago…but I was in a large group and we just took up the whole damn sidewalk.  Suppose I go back … I need to figure this out…don’t want to look like a silly American or get run-over on a bike path.

And I wonder this in all seriousness.

Also, we are getting purple scrubs for the pharmacy department.  They are considered lilac in color.  Or Barney-esque.  I am super pumped to wear scrubs when I roll out of bed 20 minutes late (or later…let’s be honest) and every pair of dress pants I own are scattered about the floor and wrinkled and the rest of my clothes are in the laundry room half in/half out of the dryer…and did I mention that I still need to jump in the shower?  And they call me a grown adult!  Ha!  These mornings I will gladly darn my purple scrubs.  However, this week I thought it great if the whole department could wear the purple scrubs, take a group photo, and title it ‘What a Grape Bunch’.   Even right now, this makes me giggle uncontrollably.  Do you get the pun??  Hilarious.  Picture the fruit of the loom grape dude (minus the horse).

Seriously.  Puns.  Funny.
No one found it as funny as I.

And if they did laugh, they were probably just laughing at the mere sight of me doubled over in laughter.

The picture has to happen.  

 

Randomness just pops in.  And has a habit of staying awhile.

But this cake…not so random.  This was 100% premeditated cake baking.  My CSA two weeks ago provided me with fresh yogurt, peaches, and blueberries.  The yogurt, while I am sure would have been excellent eaten alone, in a parfait, blended into a smoothie, etc…but when I get fresh yogurt I prefer to bake with it.  Nothing adds moisture like yogurt.  If a cake calls for sour-cream or buttermilk (anything with a bit of an acidic bite) – I substitute with yogurt, if available.

And the peaches and blueberries…well I refrained from just eating them, straight up.  It was tough.  I LOVE BLUEBERRIES.  And there is nothing better than eating a peach while perched over the kitchen sink while juice runs down your chin and forearm, eventually finding its way to the tip of your elbow.  That my friends, is summer.

The yogurt cake I have for you today is amazingly simple…and quick.  I almost guarantee that you have all the ingredients.  And the pan…well, I recommend using a springform pan because it does rise, but I think a regular round cake pan (with high sides) would do the trick.  I think.  But don’t shout if things go a-rye…I confessed that I truly had no clue.  So if you are worried and are cursing me that you don’t have a springform pan, I am sure your neighbor does…or perhaps your sister or that weird aunt across town.  Just ask.  It is totally worth it.

And the compote.  Seriously easy.  Seriously delicious.  And the leftovers (if you are lucky enough to have them) can totally be eaten by the spoonful or swirled into your morning oatmeal, morning parfait, or atop your waffles and pancakes.  Oh! and don’t forget about ice cream or perhaps lemon sorbet…holy smokes.  DO THIS. NOW!  It is a total summer must.

Also another summer must…blowing a bicycle tire and walking the remaining 3-ish miles home…Total summer must.  I think I am about to learn how to fix a bicycle tire…

Yogurt Cake w/ Peach Blueberry Compote
 
Ingredients
  • 1+1/2 Cups Full Fat Yogurt
  • ⅔ Cup Olive Oil – use best quality you can get your hands on
  • 1 +1/4 Cup Granulated Sugar
  • 3 Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 2+1/2 Cups All-Purpose Flour
  • 2+1/2 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • Peach and Blueberry Compote
  • 2 Peaches, peeled and diced (large)
  • 1 Cups Blueberries
  • 2 Tablespoons Brown Sugar mixed with 1 Tablespoon cornstarch (so there is no clumping)
  • ¼ Cup Water
  • Juice of ½ Lemon
Instructions
  1. Preheat oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper ( or grease with butter).
  2. In a small bowl, whisk together flour, baking soda, and salt – set aside.
  3. In a large mixing bowl, whisk together yogurt, olive oil, sugar, eggs, and vanilla. Whisk in dry ingredients and mix until batter is smooth and no bumps remain.
  4. Pour cake batter into prepared springform pan and place in preheated oven and bake for 50 to 60 minutes until toothpick comes out clean. Place tinfoil over cake towards the end of the baking time if the top begins to brown.
  5. Remove from oven and let cool on wire rack for about 10 minutes before releasing the sides of the pan.
  6. While cake is cooling, prepare compote.
  7. In a medium sized saucepan, combine all ingredients for compote and set over medium heat. Bring contents to a boil and then reduce heat and let cook for about 10 to 15 minutes, until mixture thickens. Stir occasionally.
  8. Remove from heat and let cool before spooning over cake.
  9. Store in refrigerator in a sealed container and use as you like. Can be reheated in microwave (about 30 seconds, stir).

Cake recipe is slightly adapted from The Kitchn

Note:  This cake would be great with any kind of citrus zest.  Lemon, lime, or orange zest, grated and rubbed into the sugar and then go on with baking as you would have otherwise.  Oh!  and no peaches?  Try some plums.  Or straight up berries.  I’m not sure you could screw this up.

 

 

Strawberry Lime Bundt Cake

My hands are tan.  The tops at least…the palms are pinkish/orange (my carrot intake might be a touch out of control…again).  They don’t look like my hands.  Honestly, I think they look dirty…I am just so darn used to them being pale.  My mind is weird.  I can see the million tiny crevices and lines much easier now and they don’t seem sooo veiny right now.  The skin on my knuckles are more reddish than tan…perhaps brick red?  My scar on my left hand near my thumb, right at the wrist…the exact spot where your hand would hit the top oven coil if you were pulling a tray of cookies from the oven…that scar is almost invisible – blending nicely with the tan.  And by most accounts…I am still pretty pale.

 

My hair is lightening up…nothing like it was when I was a little tike (see below)…but definetly blonder…especially the baby fine hair around my temples.  I love the effect that  warm sunshine has on my hair.  P.S  … I was not a photogenic child.  There are a few hundred photos of me, in my parents hutch, of me …with that same exact face…

Freckles across my nose and cheeks have popped and are in full bloom.  They make me look younger than I am.  No matter the amount of sunblock will stop the freckles from sprouting….Freckles have had a permanent residence on my face from spring to fall since I was a child.  I welcome them with open arms…I enjoy seeing them when I glance in the mirror, always a bit of a surprise that first week or so of spring.  I wonder if there will be a summer where they won’t show up…most adults don’t have freckles.  Or maybe they are just wearing makeup, hiding the little guys.

Iced coffee is becoming my morning ritual.  It has thrown the barista at the hospital’s coffee cart for a loop.  Nate now asks if I want it hot or cold…he is a quick learner.  For some reason, iced coffee needs a touch of cream.  Why?  Hot coffee is taken black.  Iced…I need cream.  It is something I don’t understand.  But Nate knows to give me the room for cream when I drink it iced.  He is this good with the entire hospital staff and our insane coffee addiction.

Popsicles have found their way into my fridge.  I bought a mixed box (strawberry, lime, and wild berry) and a coconut/banana box yesterday.  I devoured a lime one on the short car ride home.  I couldn’t wait.  It is a childhood habit.  Remember those Good Humor Strawberry Crunch bars…those were our favorite.  I have switched to all-natural, real fruit, popsicles…but the feeling of summer in the air is the same.  I am thinking of sticking one in my gin and tonic tonight.

I guess what I am saying is that summer has entered into my little world and is letting istelf be known.  Hi.  Welcome. I’ve been expecting you.  Stay awhile.  Warm my skin, lighten my hair,  and brighten my days.

I have been craving lime for weeks now.  The almost nightly gin and tonics with a squeeze of lime have been hitting the spot as of late, but I want more.  I want to put it in everything I cook and bake.  A squeeze here, some zest there…So, when I saw that Joy had whipped up a lime and berry bundt cake…I knew it would be recreated in my kitchen, sooner or later…or sooner rather than later.  I swapped mixed berries for strawberries and added a lime glaze to make it really limey…and ladled roasted strawberries over each individual slice – a total must!  Roasted strawberries in general are a total must, but that is for another blog post…

Not a lime fan?  Swap it for lemon.  Only have raspberries?  Ok.  No bigs.  Make it your own and enjoy it in the late evening with perhaps another gin and tonic.  Eat it as the sun is setting and the shadows are getting longer and the air begins to cool.  Enjoy it as you relax on your patio and smile as you hear the squeals and laughter of the kids next door as they play late into the evening.  Eat it as you sit and listen to baseball on the radio like your grandparents did…  Eat it as you welcome summer…

Strawberry Lime Bundt Cake
 
Makes 1 Bundt cake
Ingredients
  • 1½ cups granulated sugar
  • 1 tablespoon grated lime zest
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 1 cup buttermilk
  • 1 tablespoon fresh lime juice
  • 2 cups Fresh Strawberries, hulled and cut in half
  • Icing
  • 8 Tablespoons Fresh Lime Juice
  • 3 to 3½ Cups Powdered Sugar
  • Zest of 1 Lime
  • Pinch of Salt
Instructions
  1. Preheat oven to 350F. Butter and flour a bundt cake pan. Set aside.
  2. In a small bowl, combine sugar and lime zest and with back of a spoon or fingertips, rub the zest into the sugar. Voila..you have lime sugar!
  3. In a large mixing bowl, whisk together lime sugar, flour, baking soda, and salt. In another bowl (or large measuring cup), whisk together eggs, butter, buttermilk, and lime juice.
  4. Pour wet ingredients over drying ingredients. Stir until all dry ingredients are combined and moistened. The batter will be thick. Fold in strawberries to evenly distribute.
  5. Pour batter into prepared bundt pan and place in preheated oven and bake for about 45-55 minutes until a toothpick when inserted comes out clean. Remove from oven and let cool for about 20 minutes before inverting cake onto wire rack – let cool completely before icing.
  6. Once cool, prepare icing. In a medium bowl, whisk together lime juice, powdered sugar, lime zest, and salt. Whisk until smooth. The icing will be thin. Pour icing over cake and serve immediately. Note: I refrigerated the icing, making the icing thicker without adding more powdered sugar.

Adapted from Joy the Baker