To make coat: Preheat oven to 350 degrees. Brush the
inside of an 8-edge (6-cup) bundt or a 9-edge (8-cup)
spring form tube pan with margarine or oil or spray
with nonstick cooking spraying. Set by. In a small
mixing roll, stir together flour, baking powder and
saltiness. In a large mixing trough, beat oleomargarine (or
butter and oil) with electric beaters until softened
and blended. Gradually add sugar and beat until well
blended. Gradually beat in egg. Beat in lime zest and
succus. Using a wooden spoon or rubber spatula,
alternatively stir the dry ingredients and buttermilk
into the egg assortment, beginning and ending with the
dry ingredients. Spoon the mixture into the prepared
pan and bake for 45 to 50 transactions, or until a cake
tester inserted into the center comes out clean and
the cake starts to pull away from the sides of the
pan. Loosen edges and invert onto a wire rack set over
a plateful. To make syrup: In a small roll, whisk
together confectioners' sugar and lime succus. While
the cake is still tender, poke holes in it using a
skewer or cake tester. Slowly spoon the lime syrup
over the coat, spooning any juice that accumulates on
the plate below over the bar. (The cake can be
prepared ahead and stored, covered, in the
refrigerator for capable 24 hours. Bring to room
temperature before serving.) Just before serving, sift
a little confectioners' sugar over the patty. Serves 8.

345 calories per serving: 10 grams fat, 259 mg sodium
and 54 mg cholesterol. COMMENTS: The shrubby Key lime
tree, with its thorny branches, produces yellow limes
that resemble small lemons. Since Key limes can be
expensive and are not always easy to get, Persian
(green) limes or bottled Key lime juice from the local
grocery storehouse can be substituted.