This sweet and tart Key Lime Bundt Cake is a must-bake for citrus lovers. Dial up the lime flavor with a simple glaze or just dust with confectioners’ sugar for a simple, delicious dessert!
All of my fellow citrus fans pay attention because this Key Lime Bundt Cake recipe just may be the one you’ve been longing to try. It has just the right amount of sweet, tart lime flavor packed into a simple Bundt cake. Top that with a glaze made with even more lime, and you’ll find yourself firmly in lime bliss.
I’ve seen so many lime cake recipes over the years that use artificial lime flavor in the form of gelatin mix or some other addition. I love that this cake gets its lime flavor only from limes. While those other additions may get a bigger flavor, that doesn’t necessarily mean a better flavor. Try making this Key Lime Bundt cake from scratch, and I think you’ll agree!
I know it’s tempting to take a shortcut with bottled lime juice, but fresh is really just so much better, especially when it’s the main flavor focus like it is in this cake. Juicing all of those little limes adds a bit of labor, but it’s worth it. Plus, fresh limes are the only way you’ll get the zest. You definitely don’t want to skip the zest when making this cake, or you’ll be missing out on a big part of the flavor.
The batter for this cake really fills up a 10-cup bundt pan, so you might want to go with a 12-cup if you’re worried about spills. I’ll admit I have a few minutes of anxiety watching this one bake in a 10-cup pan, but it works for me. If you go with a 10-cup pan, just be sure you’ve measured everything accurately so you don’t have a disaster.
The simple glaze for this cake adds even more lime flavor to make this cake a delicious lime celebration. The lime flavor isn’t overwhelming, but if you prefer to tone it down, just a dusting of confectioners’ sugar on top of the cake is a good alternative. Personally, I like the extra lime goodness of the glaze, but I think the confectioners’ sugar gives you a good alternative.
I just can’t get enough of this soft and sweet, lightly tart cake. It’s at the top of my list whenever I have access to some good key limes. Whether it’s for a casual gathering, a picnic, a family dinner, or whatever occasion you decide to celebrate, this Key Lime Bundt Cake is a great dessert option for all of you citrus lovers.
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30 Comments on “Key Lime Bundt Cake”
This cake looks so moist. I have that very same Bundt pan and it always seems to produce a very dark crusty finish. Is buttermilk ban acceptable substitute for regular milk?
Hi, Cheryl. I’ve only made this cake with regular milk, so I can’t give you a definitive answer. I think buttermilk will be fine, although it’s possible you’d need more baking soda.
Can you make this cake a day or 2 in advance?
Yes, it should keep for 3 or 4 days in an airtight container.
This cake looks amazing! So moist and delicious. Can’t wait to try this!
Hello! I love key lime so I made this cake today and the flavor was amazing!! But even though I greased and flour the pan, it stuck pretty bad, any advice?
(By the way, we are still eating that yummy mess)
I highly recommend generously using a cooking spray with flour, like Baker’s Joy or Pam for baking. You can also wait to spray until just before you add the batter to keep it from gravitating toward the bottom of the pan.
I’m not sure where you live, but do you easily find key limes in your grocery store?
Hi, Janice. I can find them pretty often. They tend to be a little harder to find than regular Persian limes, which you can substitute in this recipe if you’d like.
Janice I live in the Midwest and I have been able to find small bags of key limes at Wal-Mart.
The recipe calls for 3 cups flour plus 2 tbls. Does all this go into the cake mix or are the 2 tbls to flour the pan? This sounds delicious! Looking forward to making it this afternoon.
Hi, Donna. It all goes into the cake (see step 2 of the cake directions).
Instead of using fresh key limes can I use Key lime juice that can be purchased in a bottle?
You can, although the flavor isn’t quite the same. Also, check the ingredients of the bottled variety you’re using to make sure that it’s just lime juice.
What changes need to be made for an altitude over 6000 feet?
Hi, Anne. I live barely above sea level, so I don’t have any experience with high altitude baking. I would suggest trying these tips from King Arthur Flour.
Which type of salt is best used Table or Course salt?
Hi, Linda. I usually use table salt for baking. If you want to use a coarser salt, just keep in mind that you may need to use more to get the same “saltiness” as table salt. A fine Kosher salt is generally interchangeable with table salt, but a coarser one may need a little adjustment.
Just made this cake with one SMALL change…. I used thawed out “frozen limeade concentrate”!!!
The EXACT amount as called for in your cake recipe ((1/3 cup)) as well as the glaze ((“about 1.75TBS)).
Can we just say….. OMG!!!!!
I looked at 3 different grocery stores in my area for “key limes” with no luck ((only the Persian)).
I have a different recipe for “sour orange pie” that calls for “frozen orange juice concentrate”, so I thought, what the heck, if it worked for THAT, let’s TRY the “lime aid” for THIS!!!!
I’m SOOOO glad I did!!!!
It was VERY “lime-ee”, refreshing, tangy, sweet, moist and delicious ALL rolled up in one AMAZING cake!!!
Thank you for such an AWESOME, AWESOME cake recipe!!!!
Hi, Lisa! Key limes are fairly seasonal, so they can sometimes be hard to find. I’m glad you found a good workaround with frozen limeade! I’ll have to try that!
While searching for a specific recipe for Mini Bundt Cakes I discovered your site.. Several of your recipes interest me but I do have a question. I have been baking for years (>60) and my collection of pans include a lot of dark decorative pans which I love. You mentioned “never” use dark pans…why??
I remember that recipes noted to decrease the temperature when using dark pans, is this not sufficient?
I would hate to have to replace my extensive collection; besides, I believe my husband would have a heart attack.
Hi, Janet. Dark pans tend to cook the outside edges faster, which can leave the center under-baked. Often, to get the center baked thoroughly, the outside edges get over-baked. I never use dark pans unless I don’t have another option because of this uneven baking issue. Decreasing the oven temperature will often help, but it can take some tinkering to figure out just what to do. All of that just means that using a pan that doesn’t require any type of adjustments is much easier and more reliable. That being said, if you’ve figured out ways to work around those issues with your pans, then I wouldn’t worry too much about replacing them. I had several dark pans early in my baking days, and I just replaced them with lighter pans as the need arose. I hope that helps!
Thanks Jennifer. I did notice my edges were a little more crispier the last time I used one of these pans. I think I will follow your lead and look for replacements as needed. I looking forward to trying your Key Lime Bundt Cake and your Mini Coconut Bundt Cakes..
I hope you enjoy the cakes, Janet!
I made this recipe twice now, first with key limes, second with lemons. Both were amazing. The only thing I changed was using my kefir instead of the milk. I didn’t have a bundt pan before and only used a regular pan but it turned out great that I finally got me a proper bundt pan. I now have this secret weapon to whip up for any party, any occasion, any time! Thank you so much!
I’m so glad you enjoy the cake, Missy!
I am unable to print the recipes? I click on print and it brings me back to top of page?
Hi, Ann. It opens in a new tab or window, so make sure you don’t have pop-ups blocked. The print button should take you to this page: Key Lime Bundt Cake recipe
Can this cake be baked in bundtletts (aka mini bundt pans? If so, what temp and time. There’s only two of us and I would prefer to freeze the extra cakes to be eaten at a later date.
Hi, Jill! I’ve not tried that with this recipe, but I think you should be able to do that. You shouldn’t need to change the temperature. Those smaller Bundt pans come in varying sizes, so it’s difficult to say how much baking time they’ll need. My guess is they’d need 30 to 35 minutes to bake, but I’d probably keep a close eye on them through the oven door starting at about 25 minutes.