Get the Recipe:
Key Lime Bundt Cake
Yield
12 to 16 servings
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 hour 25 minutes
Key Lime Bundt Cake has just the right amount of amazing sweet, tart lime flavor. A must-bake for citrus lovers!
Ingredients
For the cake:
- 3 cups + 2 tablespoons (375g) all-purpose flour
- 1 teaspoon key lime zest (3 to 4 medium key limes)*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 cup (237ml) milk
- 1/3 cup key lime juice (5 to 6 medium key limes)*
For the glaze:
- 3/4 cup (82g) confectioners' sugar, sifted
- 1 to 2 tablespoons key lime juice (2 to 3 medium key limes)*
Instructions
To make the cake:
- Preheat oven to 350°F. Generously grease a 10- or 12-cup Bundt pan.**
- Whisk together the flour, zest, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
- Transfer the batter to the prepared pan, and spread evenly.
- Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.
To make the glaze:
- Whisk together the confectioners' sugar and 1 tablespoon of lime juice. Add more juice, a small amount at a time, until it's the desired consistency.
- Spoon or brush the glaze over the cooled cake.
Notes
*You can substitute Persian limes if you can't find key limes. The flavor may be a bit different, but you'll still get a pretty fantastic cake. Persian limes are larger, so you won't need as many to get the same amount of juice and zest.
**This cake fills a 10-cup pan very full, so go with a 12-cup if you're concerned about potential spills.