Citrus Buttermilk Bundt Cake

Wash the lime, rub dry and rub the peel thinly. Squeeze 1/2 a lime. Mix the fat, vanilla sugar, half of the lime zest, sugar and 100 g brown sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix flour and baking powder, stir in alternately with buttermilk.

Put the dough in a gugelhupf tin that has been greased and sprinkled with flour. Bake in the preheated oven at 175 ° C for about 50 minutes. Take the cake out of the oven. After about 10 minutes, remove from the mold and let cool down on a wire rack.

Sift powdered sugar into a bowl. Add the egg white and 1 tbsp lime juice and stir to create a thick glaze. Pour the topping over the cold cake and allow to dry for approx. 30-45 minutes. Finely crush the remaining lime zest and 1 tbsp brown sugar in a mortar, then leave to dry for about 30 minutes. Sprinkle the cake with lime sugar.