-
1
Preheat your oven to 350. Butter a 9-10 cup bundt pan generously and set aside.
-
2
In a medium bowl, whisk together flour, baking powder, and salt, and set aside. In a large bowl using a handheld mixer, beat together butter, sugar, and lime zest until it is light and fluffy. Add eggs one at a time, and beat until uniform in texture.
-
3
Place milk in a measuring cup, and add the juice of the lime and the teaspoon of vinegar. Stir and let stand - you're basically creating buttermilk here. The acid will make the cake nice and tender.
-
4
With the handheld mixer on low speed, add 1/3 of the flour mixture, beating just til combined, followed by the lime/milk mixture, followed by the remainder of the flour mixture. Don't over beat!
-
5
Dollop a layer of cake batter in the budnt pan, followed by the berries followed by more batter and berries. Give the cake pan a few taps on the counter once the batter is all in there to avoid large air bubbles.
-
6
Bake the cake for 50-60 minutes, or until a knife comes out clean, rotating the pan halfway through. Once finished, run a knife around the bundt to loosen, and let it cool and rest in the pan for 30 minutes, then invert it onto a serving platter to fully cool.
-
7
While the cake cools, whisk together the black raspberry juice, lime zest, lime juice, and melted butter until uniform. Whisk in the powdered sugar, adding more after 2 cups if you'd like it thicker, and vice versa. I liked it gloppy with 2+ cups of powdered sugar so that I could spoon it on the top of the bundt and let it trickle down the sides on its own as seen in the picture. You can keep it covered at room temp. for up to 5 days, but it also keeps well in the fridge.
