May the Birthday Month!

This will be a very short post, but I just wanted to let you all know why I might not be able to post very much for the next few weeks. 

We have five children: four boys and one girl (she’s the youngest :). And the oldest three boys have birthdays all in May! So May is always a busy month for us.

I attempt to be really, really supermom this month because they each get their own cake and we do something special together on the days of their birthdays. Yesterday, we went to Legoland!

Ian also requested a chocolate cake with vanilla buttercream. 🙂


I didn’t really get a good picture of the cake when it wasn’t sliced. But boy, was this cake good! Which surprised me because the layers didn’t rise very much. I used Dorie Greenspan’s recipe for Devil’s Food Whiteout Cake. I used a plain vanilla butter cream instead of the meringue frosting though. 

I think I’d need to double the recipe to get the height I would want in a layer cake, but this cake did turn out better than I expected!

The next cake is a chocolate chip cookie pizza. I’m tempted to try making a deep dish version!

Strawberry Limeade Cake with White Chocolate Buttercream Frosting

I have mentioned before that cake, specifically layer cakes, is not my forte. Just because it is not my forte though does not mean that I should not make one once in a while.

For our Easter lunch a few weeks ago, I wanted to make a cake. At first, it was just going to be a lime bundt cake. I had some homemade strawberry jam though in the fridge that I needed to use for something, so then I came up with the bright idea of a lime layer cake with strawberry jam and white chocolate frosting in the middle.

I had been itching to make a lime cake recipe I found on the internet for quite a while, so I was glad to finally have the chance to make it!

Find the recipe for key lime cake here: Key Lime Cake From Scratch

The above link also includes the recipe for a white chocolate buttercream frosting.

Find the recipe for homemade strawberry jam here: Small Batch Strawberry Vanilla Jam

I didn’t get to take any pictures of the actual process of making this cake, but I can talk a little bit about some of my mistakes (which always seem to be many when I am baking a cake!).

Mistake number one: I didn’t use enough lime zest! I think I used the 6 key limes as stated in the recipe, but I don’t think I ended up with enough lime zest.  I probably also should have used a little bit more lime juice. The cake itself definitely needed more oomph to it.

Mistake number two: Sprinkling day-old lime zest on the frosted cake. The lime zest lost its bright green color overnight. I don’t think I need to say what it looked like after sitting in the fridge overnight. I really should have used fresh zest on the cake.

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Mistake number three: I thought the cake layers were flat enough after baking and that I didn’t need to level them. I was wrong. I really should have sliced off  just a little bit. Because the top of the bottom layer wasn’t flat, the strawberry jam in the middle of the cake kept trying to slide out and down the side of the cake.

Mistake number four: Not doing a crumb coat when frosting. I was in a hurry. I guess I really shouldn’t make cakes when I am in a hurry. Or maybe I should just stick to bundt cakes!

Mistake number five: Using white chocolate buttercream frosting. Because the cake needed more lime flavor and thus wasn’t tart enough, the whole cake was too sweet and just didn’t have enough variances in flavor for me. A cream cheese frosting might have worked better in this case.

Mistake number six: Inferior chocolate candy eggs for the decoration. Those candy eggs in the picture were quite literally only for decoration. I bought them in bulk from a nearby grocery store and they just didn’t taste very good! Even Josh didn’t like them and that is saying something right there!

There weren’t any complaints from the kids about the cake itself, and none from Josh, so that is a good thing. I have to admit though; I think the key lime-mint bundt cake I posted about more than a month ago is still my favorite cake I’ve made so far.

Maybe I will try this recipe again when I am making a cake only for my family. And when I can taste more than one slice!

-Lynn

White Chocolate Chip Cranberry-Orange Scones

The past three weeks have been a lot busier than I expected them to be! I posted about the macarons I tried to make for the refreshments after my son’s concert on April 8th. Those all ended up being eaten up by my family. Instead, I made chocolate chip cookies, Mary Berry’s lemon drizzle traybake, and sugar cookie custard fruit mini-tarts for the refreshments, all with the help of my mother-in-law. I really could not have made all of those desserts without her help.

And then, just to make things more crazy for myself, we had an early Easter lunch at our house on April 15th. So most of the week before that, I spent prepping the house and the food for Saturday. I’m glad I didn’t have to make all the food for Easter lunch! I did make a strawberry limeade cake with white chocolate buttercream frosting for one of our Easter desserts; I’m not sure if it tasted good or not because I only got one slice! I will try to post about that bake soon.

This past week was spring break for my kids from homeschooling. We drove to a nearby resort and it was so much fun! I had the chance to play with my kids, which is something I don’t always get to do. It was actually pretty nice to take a break from baking. But now, I am ready to get back to baking again.

In February, I made white chocolate chip cranberry-orange scones for the ladies’ tea room at our church’s Leadership Conference and never wrote down the recipe, so today, I decided to make it again. This time, I kept track of all my ingredients. If you would like to go straight to the recipe, scroll all the way down.

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I was making smaller scones (but not quite mini-size) so I chopped my white chocolate chips and using a pair of scissors, I snipped my dried cranberries into smaller pieces. I also soaked my dried cranberries in a little bit of water and an 1/8 tsp of orange extract before mixing them into the dough, just to make sure they weren’t too dry after baking in the scones. I never fully mix my dough in the bowl because I am afraid of overmixing.

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I dumped the dough out onto a floured surface and worked the rest of the flour into the dough using my hands.

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It doesn’t take too long for the dough to come together like this. Maybe 5 to 10 minutes.

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I doubled my usual scone recipe and patted the dough out into a rectangle that was around 16 inches by 9 inches. I wanted it to be 24 inches by 6 inches, but I didn’t want to pat the dough out too thin. The 16 x 9 rectangle was probably easier to work with anyway.

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I used a bench cutter and a ruler to divide the rectangle as evenly as possible. My cuts along the longer side were 2 inches apart, while the shorter side had 3 inch cuts. As shown above, there were 41 scones. I did end up with some scones that were larger than others or were an odd shape.

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When will I learn not to bake two cookie sheets at once? This was my second bake of the day and I was ready to be done, but I should have been more patient and baked only one sheet at a time. Because of my impatience, most of the scones in this batch ended up almost burned on the bottom. They weren’t so burned we couldn’t eat them though, so I was glad of that.

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I did like the golden brown color on top of the overbaked scones though! Maybe next time, I will use the convection feature on my oven when I bake these.

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I made my usual powdered sugar glaze to drizzle over the scones and added about an 1/8 tsp of orange extract to the glaze just to give it more orange flavor.

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I was afraid that the orange flavor would be too subtle, but my oldest son said he was able to taste the orange. Twelve of these scones (the nicest ones I could pick out that weren’t burnt) went to our church bookstore, but the rest stayed with us for breakfast. They were gone by this morning, and I have to confess that I was the one who probably ate most of them because they tasted so good!

White Chocolate Chip Cranberry-Orange Scones

  • Servings: 21 to 42 depending on how you cut the dough
  • Print

Halve the recipe if you do not need 42 scones.

Ingredients

  • 4 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons sugar
  • 10 Tablespoons unsalted butter, cold
  • 2 cups heavy cream (note: if desired, add the juice of the orange used for zest to a measuring cup then add the heavy cream to the measuring cup until you have 2 cups total of liquid)
  • 1 cup dried cranberries, soaked in water or orange juice, snipped into smaller pieces
  • 1 cup white chocolate chips, chopped
  • zest of 1 orange
  • 1/4 tsp orange extract
  • 1/4 tsp vanilla extract

Icing:

  • 3/4 cup powdered sugar
  • 3-5 tsp heavy cream
  • 3-5 tsp water
  • 1/8 tsp orange extract

Directions

Preheat oven to 400 degrees F.

Mix together dry ingredients in a large bowl; flour, baking powder, salt, sugar, and orange zest. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream, orange extract, and vanilla extract. Fold everything together just to incorporate as much of the flour as possible; do not overwork. Fold the cranberries (make sure to drain off any extra liquid from the cranberries) and chopped white chocolate into the dough.

Dump the dough out of the bowl onto a floured surface. Knead the dough lightly until it comes together and there are no more streaks of flour in the dough.

Pat the dough out into a 16 in. x 9 in. rectangle. Using a bench cutter, make cuts along the longer side at every 2 inches, and along the shorter side at every 3 inches.  You will end up with around 42 scones.

Use the bench cutter to transfer each scone to cookie sheets lined with parchment paper. Brush the top of each scone with heavy cream and bake the scones one sheet at a time on the center rack of the oven for 12 – 15 minutes (15-20 minutes if making the larger scones), until golden brown.

Let scones cool on a wire rack before drizzling glaze over them.

To make the icing, mix together 3/4 cup powdered sugar, 3 tsp of heavy cream, and orange extract. Add 1 tsp of water at a time and mix until the icing is your desired consistency.

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Dual Macaron Fail

In mid-January, Josh bought me a new oven, and I LOVE it. A few weeks ago though, I tried to bake macarons in it for the first time, and they didn’t turn out! Needless to say, I was very disappointed and set out to figure out what I was doing wrong.

Originally, my posts about these two macarons were going to be recipe posts, but since the macarons did not turn out right, well, you will get some pictures of failed macarons instead!

Josh has been wanting me to make lavender macarons for a while, and I even bought lavender flavoring a long time ago in preparation for this. I was too scared to use a full teaspoon of flavoring so I reduced my lavender flavoring to 1/2 teaspoon.

I bought my lavender flavoring from Beanilla.com. You can find it here.

I also tried out two macaron mats from Williams-Sonoma. These saved me a lot of time, but I’m not quite sure if they are going to work for me. I will mention later what I think I need to do, but it will require more experimentation.

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I did add food coloring to make the macaron shells purple, but as usual, the color “fades” out after baking.

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My first mistake with the lavender macarons: I think I overmixed the batter. Usually, I can tell when I need to stop, but this time I mixed a lot longer than I usually do.  I didn’t end up with any hats this time after piping them out, but the texture was all wrong after the macarons baked.

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My second mistake: Baking on the wrong rack.  I baked my first batch on the top rack of my oven. Oops! That was a bad idea and I ended up with a small triangle of macarons that looked okay, but the macarons on the outer edges looked like mini-volcanoes!

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My second tray of macarons turned out looking better, but they almost seemed overbaked after the recipe bake time of 12 minutes total. So that would be mistake number three. Their feet also weren’t quite level. On this second tray, I changed my oven setting to convection (we splurged and paid $100 extra for true convection, which means there is a heating element by the fan) and baked the tray on the middle rack.

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I had been wanting to make Italian meringue buttercream for a macaron filling for a while, so even though these macarons didn’t turn out right, I went ahead and made the Italian meringue buttercream anyway.

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Sadly, my son Matthias is not a fan of marshmallow, and this is basically a homemade marshmallow cream. So he didn’t really like these macarons.

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It was a surprise to me that these “volcano” macarons tasted better than the traditionally-shaped macarons. In fact, these were all eaten up first. I think my kids saw these as a novelty. They had fun eating them!

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These macarons almost looked pretty (and you can tell that the purple faded out of the shell), but they were a tad too crispy for me, even with a day or two in the fridge after being filled. The flavor was fine though, which was a relief. I didn’t want the lavender flavor to be overpowering. One picture I forgot to take was of the inside of the macaron. Even though it looks pink outside, it was purple inside!  If I have another chance to experiment with these, I will definitely need to add more food coloring and reduce my bake time by 2 minutes.

My second attempt was actually a few days after I made the lavender macarons. I wanted to make double chocolate macarons for the refreshment reception after my son Corran’s band concert, but after a frustrating afternoon of lopsided macaron shells, I had to give up and make chocolate chip cookies instead, along with a lemon drizzle traybake from one of Mary Berry’s books… which will hopefully be a post soon!

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This time, I mixed the batter until I felt it was enough (and did the V-test with my spatula) and ended up with my little hats again. I think I need to practice until I get no hats. But in the meantime, little hats are good because it means I didn’t overmix the batter.

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These are the only macaron shells I got that had level feet. These were baked on parchment paper in a quarter sheet pan. I wrote earlier that I need to experiment more with my new macaron mats.  All of my lopsided macarons were baked on those two mats, so I am wondering if I need to put the mats on a rimmed sheet pan like this one from Williams-Sonoma, instead of on a large cookie sheet.

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Lopsided macaron shells that were baked on the new macaron mats on a large cookie sheet

I also reduced my bake time by 1 minute each rotation. So I baked these macarons at 325 degrees F using the convection setting, on the middle rack, for 5 minutes. Then, I would rotate the pan and bake for another 5 minutes.

This method produced macarons with a texture closer to what I was expecting. Once I gave up on making them for the reception, I decided to let my family have these lopsided ones. I filled them with a chocolate glaze (from a batch of eclairs I made last week… yet another thing I need to practice: choux pastry!) and also the Italian meringue buttercream that I used for the lavender macarons.

The chocolate-filled ones were more popular than the buttercream-filled ones, so I will have to remember that for next time!

We just finished eating the macarons today, so that means I can start prepping for another go at them soon. I’m not sure when that will be, but hopefully before the end of the month!

Thanks for reading!

Lynn

 

 

 

Chocolate Bouchons

I don’t remember how I came across this recipe for chocolate bouchons, but as soon as I saw it, I knew that I had to try it using a set of cake tins that Josh bought me at the end of last year.  These tins are a little bit bigger than what should be used for the recipe, but they worked out pretty well. I think bouchons are meant to be bite-sized, but these were more of a single serving dessert size. I am just glad that I found a recipe that I can use for these tins since they cost quite a bit!

This was also the first time I’ve successfully made a cake without using baking soda or baking powder in the batter. I have tried a few times before using these cake tins (and a different recipe) and the cakes didn’t rise properly. They were underbaked, dense, and inedible in the bottom layer while the top half was spongy and light. I still haven’t figured out what I did wrong with those cakes. Maybe I will give them another try now.

A few words about this recipe: it was a lot easier than I thought it would be. And the chocolate cake was AMAZING. My chocoholic son Corran has already asked me to make them again. Gwennan was watching me write this blog post, saw the chocolate cake pictures, and asked, “Mommy, can you make those today?” Yes, I think these little cakes were a big hit with my kids.

These cakes would be even better with ice cream. Sadly, we didn’t have any ice cream at the time so we had to eat the cakes without. But that was a small sacrifice because have I mentioned that these were amazing?

Recipe from Delish: Thomas Keller’s Chocolate Bouchons

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Let’s start with the chocolate. I love Guittard, but I’ve only ever bought the Guittard chocolate chips, not the bars. Valrhona is very, very expensive, and since this was my first time baking these, it’s probably a good thing I didn’t go with the expensive chocolate. Maybe next time I’ll try to have Valrhona on hand.

I used 1 and a half bars of Ghirardelli Bittersweet Chocolate. I’ve mentioned before that my kids are huge fans of dark chocolate, so I figured I could get away with the 60% chocolate.

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I don’t really enjoy chopping chocolate much, but these did work beautifully in the batter. I usually only chop chocolate for chocolate chip cookies. I’d better be careful or I’m going to stop buying chocolate chips altogether and buy only chocolate bars for baking!

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I had a feeling I would only need 12 of these tins for the cakes even though there are 16 of them. I decided to use my nylon pastry brush to butter these tins. I’ve used my fingers before and the rims of these tins can be sharp. I dusted them with flour over a bowl so that I could reuse the flour that fell out of the tins. I also cut a piece of parchment paper to the same size as the baking tray to line it. Doing this makes it easier to clean the tray after baking.

I did sift my dry ingredients and made sure to beat the eggs and sugar together for 3 minutes. What I liked best about this recipe: it uses real butter, not oil.

Once I needed to fill the tins, I strayed from the recipe. My chopped chocolate had a hard time making it through the hole I had cut for my pastry bag, so after a few false starts, I just scraped the cake batter into the tins with a spatula. This made for a messy set of tins! But at least I didn’t have exploding cake batter from my pastry bag.

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I filled each tin about halfway since they are larger than the timbale molds called for in the recipe. I let the cakes bake for about 20 minutes at first, but they weren’t done at that point, so I gave them 5 to 10 more minutes.

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The cakes were done when a toothpick tested clean with just some melty chocolate from the chopped chocolate in the cake. Some of the batter did leak out of the tins and onto the tray, but it wasn’t too bad. I let these cool for about half an hour in the tins and then pushed each cake out of its tin into a muffin pan liner.

The recipe says that these taste like brownies, and they really do! They aren’t quite as dense as a brownie though, so I guess their texture is somewhere between a cake and a brownie. Whatever they are, they for sure were delicious and I will be making these again. Just not this week…

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Jumbo muffin pan liners were perfect “plates” for these cakes after dusting the cakes with powdered sugar.

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This is not the best picture, but it is the only one I have of one of the cakes after slicing. You can see that the top did fall a bit in the middle. This cake didn’t last long after this picture. I let my kids come in and eat the rest of it and it disappeared in about 30 seconds.

The recipe says that these are best eaten the day they are made, but they were good the next day as well. I know that not everyone will have this set of cake tins, timbale molds, or a bouchon pan, but perhaps a popover pan would work or even a mini cupcake pan or regular cupcake pan. I think I will try this recipe in a mini cupcake pan next time and see how it works!

-Lynn

Note: To clean my round cake tins, I let them sit in a mixing bowl in water for a little while and they are much easier to clean. Hopefully, my next experiment with these tins will be mini cheesecakes!

 

 

Chocolate Bundt Cake with Chocolate Donut Frosting

Yes, it is yet another Bundt Cake post! I promise that my next baking post will be about something different (Macarons.. are those different?). I know that I said in my Key Lime-Mint Bundt Cake post that I wasn’t too thrilled with this cake, but it could be that I just wasn’t in the mood for chocolate that day. The important thing about this recipe is that my family loved it, and it was gone in two days. I usually know that a recipe is good if it doesn’t last very long at my house. In this case, I let my kids eat this cake for breakfast… I know, this cake isn’t for breakfast, Lynn, what are you thinking!? Here’s my reasoning: We eat those huge chocolate muffins from Costco… eating chocolate cake for breakfast isn’t any different, right?

I am not a fan of cereal in general. I do love Quaker Oatmeal Squares, but it is so rarely on sale that we don’t always have it around.  The day after I made this cake, I just didn’t want cereal… So let them eat cake it is! Don’t let my kids tell you about the time they had candy for dinner (Josh was deployed…) or the time they had ice cream for dinner (hmm… that also might have been when Josh was deployed). But you know what? They still talk about those “dinners!” It’s funny what kids remember.

Today’s cake comes courtesy of Corran, my oldest, who requests chocolate in almost everything I bake, like the cinnamon rolls I made today. Sorry, Corran, I didn’t put chocolate in the cinnamon rolls.

Here are the recipes I used:

The Best Chocolate Bundt Cake at Inquiring Chef

Chocolate Glaze That Hardens

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This time I dusted my bundt pan with cocoa powder instead of flour. This worked a lot better than I thought it would. You will see why I say this in a few pictures.

 

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The cake batter was very liquid-y (is that a word?). I think I’ve gotten too used to the sponge cakes I’ve been making lately; they have such a thick batter.  The pictures of the batter at the recipe site don’t look quite as runny as my batter does, so maybe I did something wrong. It still baked up fine though.

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The cake finished up huge! I’m so so glad it didn’t overflow onto the bottom of my oven. I might need to get out my old, beat-up bundt pan the next time I make this. I think that one has a 12-cup capacity.

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It is not obvious from the above picture… but see the cooling rack? The cake was supposed to be on the cooling rack for this picture. But when I flipped the rack and the pan over, I wasn’t expecting the cake to fall out so fast and it landed on the worktable instead. So the cocoa powder worked great. I’m glad the cake didn’t land on the floor! And that it stayed mostly in one piece. What you don’t see in this picture: Children rushing into the kitchen to eat chocolate cake crumbs off the worktable. Um.. Kids, if you wait until after dinner, you can have a whole slice…

I think the chocolate glaze I used for this cake is supposed to be the fast version of a boiled chocolate icing. It worked great and hardened perfectly. If I ever make donuts (which my kids have requested numerous times), I will use this icing on them! The donuts, not the kids.

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I globbedy-gooked the icing onto the cake, and I let my kids pick the completely unnecessary sprinkles to go on this cake. And of course, they chose chocolate!

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I actually remembered to take a picture of a slice this time! I think the cake could have used a few more minutes in the oven, but at least it wasn’t totally underbaked. It was definitely moist and definitely chocolatey. And definitely got eaten up like lightning.

-Lynn

Key Lime-Mint Bundt Cake With Key Lime Icing

It’s not hard to tell that I have been baking a lot of bundt cakes! For me, they are much easier to make than a layer cake, and I don’t have to really decorate them. Drizzling or pouring icing onto a bundt cake and letting the gorgeous design do the rest is my kind of decorating.

This cake comes courtesy of my good friend Lanett, who is one of the most awesome people I know. She was kind enough to let me in on her buyer’s group for Comic-Con International, so I decided to bake a cake of her choice (and also because I had a major cake craving after talking to her on the phone!). So… yes, this cake is her fault! Not a bad thing though, because I have to admit that this cake was really, really (yes, really!) yummy. I made a chocolate bundt cake (another blog post) a few days after making this one and the chocolate one just couldn’t hold a candle to this one, and I LOVE chocolate!

I went to two websites before deciding on the recipe I kind of followed. I say kind of followed because I ended up changing a few of the ingredients. This cake is supposed to be a mojito cake, but Josh and I don’t drink alcohol so we didn’t have any rum around to use in it.

The recipe I used is from One Sweet Mess.

The changes I made:

  • Left out the coconut or white rum
  • used 1/2 tsp of imitation rum extract (I’m not sure if this added anything to the cake; I’ll probably just leave it out next time and use vanilla extract instead)
  • 1/2 tsp of mint extract (this might have been slightly too much if you’re not into mint, but I actually liked this amount in the cake itself)
  • Left out vanilla extract
  • Used 1 cup of regular milk instead of coconut milk
  • I cheated and used the bottled lime juice from the grocery store that is usually in the produce section.
  • I only had 1 key lime for the zest. I would have used the zest of 3 key limes if I had had them. You want the lime to shine in this cake.

The icing was really simple. I just used 1 -2 cups of powdered sugar and added a teaspoon or two lime juice and heavy cream to it until it was of drizzling consistency.  I think the 1 -2 cups of powdered sugar wasn’t enough though so I had to make another cup of icing. The lime juice just added so much to the icing. It was perfect with the cake. I’m sorry I don’t have any exact measurements for this, but I was in a hurry when I was making this cake, so I had to eyeball my measurements!

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I’m not sure why… but this kind of cake batter appeals to me a lot more than the pourable kind, which you will see in the future chocolate bundt cake post. This is the Nordic Ware Crown Bundt pan, and from what I’ve read, it is a 10-cup Bundt pan.

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I had some crumbling at the edges, but that was my fault. I didn’t grease the pan all the way to the edges because I wasn’t expecting the cake to rise that high. So the cake edges stuck when I was trying to get the cake out of the pan.

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It must be true. Icing makes everything better. This truly was a messy drizzling job I did on this cake, but it didn’t really matter. In fact, all my kids wanted the slices with the great big globs of icing. Maybe I should paint the icing on so that it will spread out more evenly.

This cake was so good that it was gone by the end of the next day. It was gone so fast that my oldest Corran hardly got to eat any of it and that is why he asked me to make another bundt cake.

To be honest, I wasn’t sure if I would like the flavors of key lime and mint in one cake since to me, they don’t really go together, but Lanett, my friend, you picked a winner. Thank you for introducing me to a great flavor combination that I am definitely going to try again!

Key Lime-Mint Bundt Cake with Key Lime Icing

  • Servings: not enough... I mean, 14-16 slices
  • Print

Please do visit or try the original recipe if you can. I only adjusted the recipe according to what I had on hand and for certain flavors.

Adapted from Mojito Bundt Cake by Jennie at One Sweet Mess

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 tsp rum extract or vanilla extract
  • 1/2 tsp mint extract
  • zest of 3 key limes (I only had 1. Use 3 if you have them!)
  • 1/4 cup of key lime juice
  • 1 cup milk

For the Icing:

  • 3 cups powdered sugar
  • 1 tsp key lime juice (add a little bit at a time until consistency desired)
  • 1 tsp heavy cream or milk

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 or 12-cup bundt pan.

In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer or using a large bowl with a hand mixer, beat the butter and sugar together until light and fluffy. This will take about 5 minutes. Add the eggs one at a time, incorporating each before adding the next.

Add the extracts, key lime zest, and key lime juice. Stir just until combined.

Beat the flour mixture into the butter mixture, alternating with the 1 cup of milk. Finish with the dry ingredients. Mix until you have a smooth batter and there are no streaks of flour. Make sure you reach the bottom of the bowl.

Pour or spoon the batter into the prepared bundt pan. Smooth the top of the batter and bake for 60 minutes on the middle rack, or until a toothpick comes out clean.

Cool cake on a wire rack for about 10-15 minutes before removing from the pan. After removing the cake from the pan, allow the cake to cool completely before decorating with the icing.

Icing directions:

In a small bowl, combine 3 cups of powdered sugar with the 1 teaspoon lime juice and 1 teaspoon heavy cream or milk. Add key lime juice and/or heavy cream a 1/2 teaspoon at a time to powdered sugar until icing reaches your desired consistency. Drizzle or pour onto completely cool bundt cake.