Key Lime Cake (Lighter Version)

• 1 1/4 cups whole wheat flour or white whole wheat, whole wheat pastry flour
• 1/2 cup flour, all-purpose
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons applesauce
• 2 tablespoons butter melted
• 2 tablespoons olive oil light, or canola oil, or grapeseed oil
• 3/4 cup sugar
• 2 large eggs room temperature, lightly beaten
• 1 1/2 teaspoons lime zest grated
• 1 tablespoon key lime juice
• 23 cup buttermilk
• 1/2 cup powdered sugar
• 1/4 cup key lime juice

1. Preheat oven to 350F (180C).
2. Butter and flour an 8 inch (6 cup) bundt pan or a 9 inch (8 cup) springform tube pan.
3. Set aside.
4. In a large mixing bowl, stir together flours, baking powder and salt until well mixed.
5. In another mixing bowl, whisk together applesauce, butter, olive oil, sugar, eggs, key lime zest, juice and buttermilk until well blended.
6. Pour the liquid mixture to the flour mixture, and stir with a wooden spatula until just moistened and incorporated.
7. Spoon the mixture into the prepared pan and bake for about 45 minutes or until a wooden skewer inserted into the centre comes out clean.
8. Let cool for about 10 minutes in the pan on a wire rack.
9. Loosen the edges and invert the cake onto the wire rack set over a plate.
10. To make syrup: In a small bowl, whisk together the confectioner's sugar and lime juice.
11. While the cake is still warm, poke holes in it using a skewer, cake tester or a fork.
12. Slowly spoon the lime syrup over the cake.
13. Cake can be made ahead and kept covered in refrigerator for up to 24 hours.
14. The leftovers can be sliced up, and freeze in an air-tight container for up to at least 1 month.

whole wheat flour, flour, baking powder, salt, applesauce, butter, olive oil, sugar, eggs, lime zest, lime juice, buttermilk, powdered sugar, lime juice

Taken from recipeland.com/recipe/v/key-lime-cake-lighter-version-32067 (may not work)