Key Lime Gluten Free Bundt Cake

Well, it is still March and yes, it's another green recipe. I am still having fun making green themed foods and yes, if you couldn't tell, I am still enjoying St. Patty's day. I am not sure why I enjoy it so much, it's not like I'm a full blooded Irish Lassie, but I do have a bit O' the green in my blood. I just think it's a fun holiday and I really do enjoy coming up with fun green ideas for my family. My mom was always so good about making each holiday or event memorable and I hope to do the same with my little girl.

For St. Patrick's day, we had a dinner at my husband's Grandmother's house. It was of COURSE green themed. I brought the Arroz Verde and a Key Lime Bundt cake, a new recipe I de-glutified. Now, if you are not a key lime fan, then walk away. This cake is infused inside and out with the essence of this little green citrus. We at our house just call them limons as they were prevalant in Peru where my husband lived for 2 years and we just follow his suit ;)

Anyway I hope you get a chance to try this cake out. It's very fresh and full of flavor. If you don't have key limes, you can use fresh or bottled lime juice.

Here is the recipe for y'all

Gluten Free Key Lime Bundt Cake

Cake
2 cups sugar
zest of 3 key limes
1 cup butter room temp
4 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 tablespoons key lime juice
1 1/4 cup finely ground brown or white rice flour
1 1/4 cup sweet rice flour
1 1/4 cup tapioca flour
a little less than 2 teaspoons xanthan gum or guar gum
4 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/3 cups cream or half and half

Sugar Bath
1/4 cup and 2 tablespoons
1/4 cup key lime juice

Cream Cheese Glaze
8 ounces cream cheese room temp
1 tablespoon butter room temp
1/2 teaspoon vanilla extract
zest of 3 key limes and 1/2 lemon (lemon zest is optional but it will ad a lovely flavor)
11/4 cups to 1 1/2 cups powdered sugar

To start, make the cake batter by mixing together sugar and key lime zest. Allow to rest for 2 minutes or so to allow the lime oils to infuse with the sugar. Preheat oven to 350 and grease and flour (using sweet rice flour) a bundt pan. After 2 minutes, sift together dry ingredients and set aside. On low/medium speed, blend in eggs and yolks to sugar/zest mix. Now increase speed to medium and alternate dry ingredients and cream until completely mixed. Pour into the bundt pan then place in the center of the oven and bake for 60 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for at least 10 minutes before removing from the pan.

Now while your cake is baking, make the sugar bath by combining all ingredients in a small saucepan. Bring to a boil on moderate high heat then allow to boil for 5-7 minutes.

Next beat together all cream cheese icing ingredients. After sugar bath has cooked, add 1-2 tablespoons to the icing. This will thin out the icing to allow it to be poured over the cake and add some extra tasty key lime flavor :)

That's it! Now I know there is a laundry list of ingredients, but it is one tasty cake that is full of flavor and yumminess. I won't say however, how many times I screwed up my practice rounds lol! Because it was an "untested" gluten free recipe and I was bringing it to my "gluten loving family" potluck, I wanted to make sure it was a goodun. The first time I accidentally swapped the baking soda with the powder measurements....then the next time I accidentally used STONE ground brown rice flour instead of fine ground. Thankfully after a few ummm....fails....the final was most definitely delish and a fun cake to bring to a family dinner.

Thanks for reading everyone :) have a wonderful day!

I am linking this up to the The Gluten Free Homemaker Gluten free Wednesdays and Sweet as Sugar Cookies Carnival