Lime Barley Bundt Cake recipe developed by Marliss Desens

I developed this recipe by radically adapting "Orange -Cardamom Loaves," from Bake: One Layer Cakes, (p. 23). I adapted the glaze from an online blog: http://www.giverecipe.com This recipe would work equally well with lemons or even oranges.

1 ¾ cups AP flour (Gold Medal) 1 ½ cup buttermilk (room temperature)
1 ¼ cup barley flour ¾ cup canola oil
1 ¾ + 2 Tbs. sugar 3 eggs (room temperature)
¾ tsp. salt 2 Tbs. lime juice
1 tsp. baking powder zest of 2 limes
¼ tsp. baking soda 1 ½ tsp. vanilla
½ tsp. nutmeg (freshly grated)

Glaze: ¾ cup powdered sugar (sift after measuring) AND 1 ½ Tbs. lime juice

Preheat 350F, with rack in second position (slightly below half in my Wolf oven). Grease and flour 10 cup Bundt pan (or use THE Grease). I like the Celebration Bundt pan.

In large mixing bowl (middle my set of three), stir together ingredients in first column.

In small bowl, whisk together buttermilk and oil until it forms a milky emulsion (about 1 minute). One at a time, whisk in each egg until incorporated. Whisk in line juice, vanilla, and finally zest.

Add wet ingredients to dry ingredients and combine gently with a cake whisk and finishing with a spatula. Do not overmix or the cake will be tough.

Pour into Bundt pan, which will be close to full. Bake for 50 minutes, or until tester comes out cleanly. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

To glaze: combine ingredients with a fork and drizzle over cake.

Half Recipe for a 6-cup Bundt or Nordic Ware snowflake pan
1 cup AP flour ¼ cup canola oil
½ cup barley flour ¾ cup buttermilk
¾ +2 Tbs. sugar 2 eggs
¼ tsp. salt 1 Tbs. lime juice
½ tsp. baking powder zest of one lime
1/8 tsp. baking soda ¾ tsp. vanilla
¼ tsp. nutmeg

Glaze: ½ cup powdered sugar and 2 tsp. lime juice
Follow mixing instructions above. Bake 35-40 min.