As promised, here's the recipe for the Key Lime Bundt Cake. It's looks harder than it is. And the bottled Key Lime juice works well.

Key Lime Bundt Cake
from Eating Well Magazine, March/April 1992

1 3/4 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons margarine (or 2 Tbs softened butter, and 3 Tbs vegetable oil)
1 cup sugar
2 eggs, slightly beaten, at room temperature
1 1/2 teaspoons grated lime zest (doesn’t have to be a key lime)
1 tablespoon Key Lime juice (either fresh or bottled)
2/3 cup buttermilk

Lime Syrup:
1 cup sifted confectioners’ sugar, plus extra for dusting cake
1/2 cup key lime juice

To make the cake:
Preheat oven to 350°. Grease (spray is fine) an 8” (6 cup) bundt pan or 9” (8 cup) springform tube pan. Set aside.

In a small mixing bowl, stir together flour, baking powder, and salt.

In a large mixing bowl, beat margarine (or butter and oil combo) with electric mixer until softened and combined. Gradually add sugar, and beat until well blended. Gradually beat in eggs. Beat in lime zest and juice. Using a wooden spoon or spatula, alternately stir in the dry ingredients (the flour mixture) and the buttermilk, beginning and ending with the dry ingredients.

Gently spoon the mixture into the prepared pan. Bake for 45 to 50 minutes, or until a cake tester comes out from the center clean, and the cake starts to pull away from the sides.

After it’s cooled for a bit, but still warm, loosen the edges, and invert the pan onto a wire rack set over a plate.

To make the syrup:
In a small bowl, add the confectioners’ sugar and lime juice, and whisk until smooth.

While the cake is still warm, poke many holes into it, using a skewer or a cake tester. Slowly, spoon the lime syrup over the cake. Re-spoon any juice that falls off the cake, onto the plate below.

Just before serving, sift a bit of confectioners’ sugar over the cake.

notes:
• The cake can be made up to 24 hours ahead, then covered and refrigerated. Serve at room temperature.
• Forget to take the eggs out early, for that room temperature effect? Place them in a bowl of hot tap water for a few minutes. That will warm them up a bit.
• Don’t want to buy, or waste, buttermilk? In the baking section of the supermarket, there’s powdered buttermilk. Follow the instructions on the package.