Get the Recipe:
Key Lime Bundt Cake
A soft, buttery Key Lime Bundt Cake with bright citrus flavor and a simple lime glaze. This easy cake is perfect for spring and summer gatherings or anytime you’re craving a fresh citrus dessert.
Ingredients
For the cake:
- 3 ⅛ cups (375 g) all-purpose flour
- 1 teaspoon Key lime zest, 3 to 4 medium Key limes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) milk
- ⅓ cup (80 ml) Key lime juice, 5 to 6 medium Key limes
For the glaze:
- ¾ cup (82 g) confectioners' sugar, sifted
- 1 to 2 tablespoons (15 to 30 ml) Key lime juice, 2 to 3 medium Key limes
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 10- or 12-cup Bundt pan thoroughly.
- 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.
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Notes
- Key lime juice: Bottled key lime juice works well in this recipe and is often easier than squeezing fresh key limes. If using fresh key limes, you’ll need quite a few to reach the required amount of juice.
- Substituting Persian limes: Regular Persian limes can be used instead of key limes. Their flavor is slightly less floral but still delicious. Because they are larger and juicier, you’ll need fewer limes to reach the same amount of juice and zest.
- Bundt pan size: This cake fills a 10-cup Bundt pan quite full. If you’re concerned about spills, use a 12-cup pan.
- Storage: Store in an airtight container at room temperature up to 3 or 4 days.
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