Yeah, I know, everyone makes Key Lime Pie. Well, my neighbor didn’t give me enough key limes for pie. Five or six very small limes. Wonderful taste, but small. I needed something that used the zest and the juice, heavy on zest because there was more zest than juice.

Searched the web and cobbled together a couple of recipes:

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1 cup plain yogurt
1 1/3 granulated sugar
3 eggs
2 teaspoons grated lime zest
1 teaspoon vanilla extract
1/2 cup vegetable oil

For the glaze

1/4 cup to 1/3 powdered sugar
2 tablespoons lime juice
1 tablespoon margarine (melted)

Preheat the oven to 350 degrees F. Grease a 9 inch loaf pan.

Sift together the flour and baking powder. Mix in the yogurt, sugar, the eggs, lime zest, and vanilla. Beat the vegetable oil into the batter, making sure it’s all incorporated. I beat it with electric beaters for about 3 minutes to get some air in there, hoping to make it fluffier. Whole wheat flour can make a denser cake.

Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes.

Make the icing by heating the margarine and lime juice and mixing in powdered sugar.

If you want a “soaked cake:” While the cake is still warm, pour the lime-sugar icing over the cake and allow it to soak. This works best if you’re eating it right away.

Otherwise wait until the cake is completely cooled and use the icing as a glaze.

The cake will store longer and better under a glaze. If you “soak” the cake, you might want to refrigerate it.