Key Lime Bundt Cake

Key lime Bundt cake is soft, buttery, and full of bright citrus flavor with just the right balance of sweet and tart. Finished with a simple lime glaze, it’s an easy dessert that feels a little special.

If you love citrus desserts, this recipe is a wonderful one to add to your baking rotation. It’s perfect for spring gatherings, brunch, or anytime you’re craving something a little sunny. Baked in a Bundt pan, it’s an easy dessert that looks a little special without much extra effort.

Why You’ll Love This Key Lime Bundt Cake

• Bright citrus flavor. Key lime juice and zest give the cake a fresh, slightly tangy flavor that keeps it from tasting overly sweet.
• Soft, buttery crumb. This cake starts with a classic butter-based batter, giving it a rich flavor and tender texture that pairs beautifully with the bright lime.
• Simple but impressive. Bundt cakes always feel a little special, but they’re surprisingly easy to make even if you’re not an experienced baker.
• A perfect spring or summer dessert. The fresh lime flavor makes this cake a great choice for warm-weather gatherings, brunches, or celebrations.

Key Ingredients

Most of the ingredients for this cake are pantry staples, with lime bringing the star flavor.

• Lime zest – Adds concentrated citrus aroma and flavor that really makes the cake taste bright and fresh.
• Key lime juice – The main source of citrus flavor, either fresh or bottled.
• Butter – Provides richness and helps create the soft crumb typical of a classic Bundt cake.
• Milk – Keeps the cake moist and balances the acidity from the lime juice.
• Confectioners’ sugar – Used to make the simple lime glaze that finishes the cake.

Fresh vs Bottled Key Lime Juice

You can use either fresh or bottled Key lime juice for this recipe.

Fresh Key limes have wonderful flavor, but they’re very small and contain relatively little juice. It can take quite a few limes to get enough juice for a cake. Bottled Key lime juice is convenient and provides consistent results even outside of Key lime season, which makes it a great option here.

Using Persian limes instead

If you want to use fresh limes but can’t find Key limes, regular Persian limes work perfectly well as a substitute. Their flavor is slightly less floral and a bit more mellow, but the cake will still have plenty of bright citrus flavor.

Because Persian limes are larger and juicier, you’ll need fewer of them to reach the same amount of juice and zest.

How to Make Key Lime Bundt Cake

This cake follows a classic creaming method, which helps create a tender crumb and evenly distribute the lime flavor.

Start with a well-greased Bundt pan.
Bundt cakes have lots of curves and crevices, which means they can stick if the pan isn’t well coated. Grease the pan thoroughly with baking spray or butter and flour so the cake releases easily after baking.

Combine the dry ingredients first.
Whisking the flour, leaveners, salt, and lime zest together helps distribute everything evenly throughout the batter. Adding the zest here also allows the citrus oils to disperse throughout the cake.

Cream the butter and sugar until light and fluffy.
This step helps create the cake’s soft texture. Beating the butter and sugar properly incorporates air, which gives the cake a lighter crumb.

Add the eggs one at a time.
Mixing well after each addition helps the batter stay smooth and emulsified.

Mix in the lime juice.
The juice adds the signature tart lime flavor. The batter may look slightly curdled at this stage, which is normal.

Alternate the dry ingredients and milk.
Adding the flour mixture in portions with the milk keeps the batter smooth and prevents over-mixing. Mix just until combined to keep the cake tender.

Bake until the center tests done.
Bundt cakes are fairly thick, so they take a bit longer to bake. Start checking around the 50-minute mark and look for a toothpick or cake tester that comes out clean.

Cool briefly before removing from the pan.
Let the cake rest in the pan for about 15 minutes before turning it out onto a rack. This gives the structure time to set while still allowing the cake to release cleanly.

Finish with a simple lime glaze.
Once the cake has cooled completely, whisk together confectioners’ sugar and lime juice and spoon the glaze over the top. It adds a little extra sweetness and another layer of citrus flavor.

Serving Ideas

This Key lime cake is wonderful on its own, but you can easily dress it up if you’d like.

• Serve with fresh berries
• Sprinkle with toasted coconut
• Add a dollop of whipped cream
• Sprinkle extra lime zest over the glaze for color and flavor
• Pair with a scoop of vanilla ice cream

How to Store

Room temperature: Store the cake in an airtight container for up to 3 to 4 days.

Freezer: The cake freezes well. Wrap slices or the whole cake tightly and freeze for up to 2 months. If freezing the whole cake, wait to glaze until after thawing for the best texture and appearance. Thaw at room temperature before serving.

A Bright Finish for Any Occasion

If you’re a fan of citrus desserts, this Key lime Bundt cake is one to keep in your baking rotation. It has the perfect balance of buttery sweetness and bright lime flavor, with a soft crumb and a simple glaze that ties everything together.

It’s the kind of cake that works for just about any occasion — spring brunch, summer gatherings, or an easy dessert when you want something a little special without a lot of fuss. And whether you use fresh Key limes or the convenience of bottled juice, you’ll still end up with a cake that’s vibrant, flavorful, and hard to resist.

Slice it up, add a little whipped cream or fresh berries if you like, and enjoy every citrusy bite.

If you enjoy citrus desserts like this one, you might also love my lemon sheet cake or orange pound cake, both of which deliver plenty of bright citrus flavor in easy, crowd-friendly cakes.