How to Make Lime Bundt Cake with Creamy Lime Icing

My tangy Lime Bundt Cake is an absolute must-try. This super moist cake balances just the right amount of sweet and sour and is topped with a delicious lime glaze.

Thanks to @IntheKitchenwithKaren for giving us the beginning of this recipe.
Lemonies | Easy Glazed Lemon Brownies

=== 🍽🍸🥩 RECIPE ===
2 cups (250 g) all-purpose flour
2 cups (420 g) granulated sugar
1 stick (113 g) unsalted butter, softened
4 ounces (120 ml) vegetable oil
3 ounces (90 ml) freshly squeeze lime juice
2 tablespoons lime zest
1/4 teaspoon salt
1/4 teaspoon baking powder
4 eggs

1 1/2 cups (200 g) powdered sugar
3 tablespoons lime juice (fresh or from concentrate)
1 tablespoon lime zest

Preheat your oven to 350°F (180°C)

Prepare a Bundt pan by spraying with cooking spray with flour.

In a bowl combine the flour, baking powder and salt. Whisk to combine.

In another large bowl combine the butter, sugar and oil. Cream together by hand or with a mixer.
Add the lime zest and the eggs. Mix to combine.

Pour half of the dry ingredients into the wet. Mix to combine.
Then add the lime juice and rest of the flour mixture, and mix well.

Pour mixture into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick comes out clean.

Cool for 10 minutes before removing from the pan.

While the cake cools, make the glaze:

In a bowl, combine the powdered sugar, half the lime juice and the lime zest. Mix well to combine, adding the rest of the lime juice as you mix.

Once the cake is fully cooled, spoon the glaze over the cake. Allow to set, and serve at room temperature.

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