Editor’s Note: Good Food, Good Company is where we ask contributors to share a two course meal pairing they love. These recipes take a little more time and effort than the dishes we typically feature, but the payoff is spectacular. They’re the kind of meals to make for a dinner guest, date night, or a celebration. For this first feature, we asked sister chefs Stacey Johnson-Calhoun and Audra Ortiz to share recipes that not only pair beautifully, but also reflect the style of cooking they love most. This is a delicious meal, packed with flavor.

Bright and Tangy Key Lime Bundt Cake

My father, a Southerner, LOVES key lime pie.  For his 79^th birthday, I thought I’d change things up and make a Key Lime Bundt Cake.  It was the right decision.  My dad, who said it’s the best cake he’s ever tasted in his life, is now obsessed with this cake. It’s bursting with true key lime flavor, with delicious nuances of coconut and the right amount of tanginess from the cream cheese.  Make this cake!  You won’t regret it.

Prep Time: 30 minutes

Cook Time: 1 hour and 5 minutes

Cooling Time: 2 hours

Total Time: 3 hours and 35 minutes

Servings: 12 slices

INGREDIENTS:

For the Cake:

3 cups (360g) all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 and ½ cups (340g) unsalted butter, room temperature

1 cup (227g) brick-style full-fat cream cheese, room temperature

2 cups (398g) granulated sugar

2 teaspoons pure vanilla bean paste (extract is a fine substitute)

5 large eggs, room temperature

½ cup (113ml) key lime juice (fresh or pasteurized)

4 tablespoons (48 kg), key lime zest, finely grated (the zest of Persian limes is a fine substitute)

2 Tablespoons (28ml) coconut oil

For the Soaking Syrup:

½ cup (113 ml) key lime juice

½ cup (99g) granulated sugar

For the Icing:

2 cups (228g) confectioners’ sugar, sifted

¼ teaspoon salt

2 and ½ tablespoons (35ml) key lime juice

1 – 2 tablespoons lime zest, finely grated, for garnish

optional lime slices, for garnish

INSTRUCTIONS

For the Cake:

1. Preheat the oven to 325°F. In a medium mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
3. Gradually add the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla bean paste.
4. Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the key lime juice, lime zest, and coconut oil. 
5. Reduce the speed to low and add the flour mixture, mixing just until combined. 
6. Generously grease and flour a 10-inch (12-cup) bundt pan, or spray it with a baker’s spray containing flour, making sure to coat all nooks and crannies.
7. Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top. 
8. Bake for 60 to 65 minutes, or until the cake is golden brown.  This cake is moist, so insert a toothpick into the center; if it comes out clean, the cake is done. Allow the cake to cool in the pan for 10 minutes, then set it on a wire rack. Then invert the cake onto the rack.
9. Slowly brush the warm key lime soaking syrup all over the cake, top and sides, allowing it to sink in before adding more.
10. Once all of the syrup has been added, set the cake aside to cool completely, about 2 hours.

For the Soaking Syrup:

1. In a medium saucepan, combine the key lime juice and sugar.
2. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved.
3. Remove from heat and brush the warm key lime syrup over the cake – slowly.

For the Icing:

1. In the large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lime juice, mixing until just combined. The mixture will be thick and spoonable. If the glaze is too thick, add more key lemon juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time.
2. Drizzle the glaze over the cooled cake. Decorate with key lime zest and key lime wedges or slices, if using. Then allow it to set for 20-30 minutes.

Enjoy!