Lemon Lime Cake with Lemon Lime Glaze

Preheat oven to 325 degrees. Grease and flour a bundt pan that holds about 6 cups of batter. I used a Nordic Ware square bundt pan.

In a large mixing bowl, add in the butter and granulated sugar. Beat 2 -3 minutes until creamy.

Add in the zest and eggs one at a time. Beat each egg until incorporated before adding another.

Once all of the eggs are added, scrape down the sides of the bowl. Mix in any egg that was missed.

In a separate bowl, add in the flour, dry pudding mixture, baking soda, baking powder, and zest. Stir to combine.

Measure out the buttermilk and lime juice.

Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.

Pour the batter into the prepared bundt pan. Spread the batter out evenly.

Place into the oven and bake for 1 hour and 9 minutes or until done. Use a toothpick to check to see if it's done by sticking it in the middle of the cake. If it comes out clean or with moist crumbs, it's done.

Remove from the oven and let it cool in the bundt pan.

Tap the sides of the pan to release the cake after it's cooled completely. Trim the cake if it domed too much. Place the cake on a platter or cake stand.

In a medium bowl, add in the powdered sugar first.

Pour in the lemon and lime juice. Stir vigorously until completely smooth.

Scoop out 1 tablespoon of glaze and place in a sandwich bag. In a separate sandwich bag, add another tablespoon of glaze.

Add yellow gel food color to one sandwich bag and leaf green to another. Seal both of the bags up and squish them around to incorporate the food color. Liquid food color will thin out the glaze too much.

Add the white glaze on top of the cake. Let it run down the sides.

Make a small cut on the corner of both of the sandwich bags. Pipe stripes on the top of the cake or any other design. The glaze will crust/harden.

Cut and serve!