Key Lime Bundt Cake

This Key Lime Bundt Cake is a rich, buttery dessert with a soft, tender crumb and refreshing citrus flavor. Made with cream cheese, fresh key lime juice, and zest, it’s topped with a sweet and tangy homemade lime glaze. Perfect for Easter, Mother’s Day, summer parties, brunches, and family gatherings!

Ingredients

For the Bundt Cake

• 3 cups cake flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1¼ cups unsalted butter, at room temperature
• 8 ounces block cream cheese, at room temperature
• 2½ cups granulated sugar
• 2 tablespoons key lime zest (about 8–10 key limes)
• 2 teaspoons vanilla extract
• ¼ cup fresh key lime juice (about 12 key limes)
• 2 tablespoons heavy cream
• 6 large eggs, at room temperature

For the Key Lime Glaze

• 1½ cups powdered sugar, sifted
• A small pinch of salt
• 3 tablespoons fresh key lime juice (about 6 key limes)

For Topping

• Thinly sliced key limes
• Key lime zest

Instructions

1. Preheat the oven to 325°F (163°C).
2. Generously grease a 10–12 cup Bundt pan with 2 tablespoons of melted butter. Add 2 tablespoons of flour, shake to coat the pan, and tap out any excess.
3. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, beat the softened butter and cream cheese until smooth and combined.
5. Add the granulated sugar and beat on medium speed for about 5 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
6. Add the vanilla extract, key lime zest, key lime juice, and heavy cream. Beat until combined.
7. Add the eggs one at a time, mixing for 5–8 seconds after each addition until incorporated.
8. Scrape down the sides of the bowl and add the flour mixture.
9. Mix on low speed just until the flour is incorporated. Avoid overmixing.
10. Use a spatula to gently fold the batter a few times to ensure everything is evenly combined.
11. Transfer the batter into the prepared Bundt pan and smooth the top with a spoon.
12. Place the pan on a baking sheet and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
13. If the top becomes too brown during baking, loosely cover it with aluminum foil.
14. Remove the cake from the oven and let it rest in the pan for 12 minutes.
15. Carefully invert the cake onto a wire rack and allow it to cool completely for about 2 hours.
16. To prepare the glaze, whisk the powdered sugar and salt together in a medium bowl.
17. Add 2 tablespoons of key lime juice and whisk until smooth. Add more juice, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
18. Place the cooled cake on a wire rack over a baking sheet and slowly pour the glaze over the top.
19. Garnish with fresh key lime zest and thinly sliced key limes while the glaze is still wet.
20. Allow the glaze to set for 20–30 minutes before slicing and serving.

Serving and Storage Tips

• Serving temperature: Serve the cake at room temperature for the best buttery texture and citrus flavor.
• Perfect pairings: Enjoy each slice with coffee, tea, fresh berries, or a scoop of vanilla ice cream.
• Beautiful presentation: Garnish with thin key lime slices and extra zest for a fresh, elegant finish.
• Room temperature storage: Store the cake in an airtight container for up to 2 days in a cool environment.
• Refrigerator storage: Because this cake contains cream cheese, refrigerate leftovers in an airtight container for up to 5 days.
• Freezing: Freeze individual slices or the whole unglazed cake, tightly wrapped, for up to 3 months for best quality.
• Thawing: Thaw frozen cake overnight in the refrigerator or until completely defrosted before serving.
• Make-ahead tip: Bake the cake a day ahead and prepare the glaze just before serving.
• Prevent sticking: Grease and flour every part of the Bundt pan, including the center tube and detailed edges.
• Avoid cutting too soon: Let the cake cool completely before glazing to prevent the glaze from melting and running off.

Variations

1. Coconut Key Lime Bundt Cake

Add ½ cup of shredded sweetened or unsweetened coconut to the cake batter. You can also replace a small portion of the heavy cream with coconut milk. Finish with toasted coconut flakes over the glaze for a tropical flavor.

2. Key Lime Coconut Cream Cake

Replace the heavy cream with coconut cream and add ½ teaspoon of coconut extract. The coconut creates a richer tropical flavor that pairs beautifully with the tangy key lime glaze.

3. White Chocolate Key Lime Cake

Fold ½ cup of white chocolate chips into the finished batter before transferring it to the Bundt pan. Drizzle melted white chocolate over the cooled glaze for an extra-sweet and creamy finish.

4. Strawberry Key Lime Bundt Cake

Fold ¾ cup of finely chopped fresh strawberries into the batter. Lightly coat the strawberries with flour before adding them to help prevent them from sinking. Serve with fresh strawberry slices for a fruity combination.

5. Blueberry Key Lime Bundt Cake

Add 1 cup of fresh or frozen blueberries to the batter. Toss the blueberries with a tablespoon of flour before folding them in. The sweet berries complement the bright citrus flavor.

6. Lemon Key Lime Bundt Cake

Combine lemon and key lime zest for a stronger citrus flavor. Replace a small portion of the key lime juice with fresh lemon juice and finish with a lemon-lime glaze.

7. Orange Key Lime Bundt Cake

Add 1 tablespoon of fresh orange zest and 2 tablespoons of orange juice to the batter, adjusting the liquid slightly. The orange gives the cake a sweeter citrus flavor.

8. Key Lime Poppy Seed Bundt Cake

Add 2 tablespoons of poppy seeds to the dry ingredients before mixing. The tiny seeds provide a pleasant texture and make this variation especially delicious with the lime glaze.

9. Key Lime Cream Cheese Glaze Cake

Prepare a richer topping by beating 4 ounces of softened cream cheese with powdered sugar and key lime juice until smooth. Drizzle over the completely cooled cake for an extra creamy finish.

10. Key Lime Almond Bundt Cake

Add ½ teaspoon of almond extract to the batter and sprinkle sliced toasted almonds over the glaze. The nutty flavor creates a lovely contrast with the tart lime.

11. Key Lime Raspberry Bundt Cake

Gently fold ¾ cup of fresh raspberries into the batter. Their natural tartness complements the key lime, while their bright color makes the cake beautiful when sliced.

12. Key Lime Sour Cream Bundt Cake

Replace the 2 tablespoons of heavy cream with ¼ cup of sour cream, reducing another liquid slightly if needed. This creates a tangy, tender cake with a moist texture.

13. Key Lime Marble Bundt Cake

Divide the prepared batter into two portions. Mix a little extra lime zest into one portion and add 2 tablespoons of cocoa powder mixed with a little milk to the other. Alternate spoonfuls in the Bundt pan and gently swirl with a knife.

14. Key Lime Pineapple Bundt Cake

Fold ½ cup of well-drained crushed pineapple into the batter. The pineapple adds sweetness and tropical flavor. Top the finished cake with toasted coconut and lime zest.

15. Mini Key Lime Bundt Cakes

Divide the batter among greased mini Bundt cake pans, filling each about two-thirds full. Bake at 325°F, checking for doneness after approximately 20–30 minutes depending on pan size. Drizzle each mini cake with key lime glaze for individual desserts perfect for parties.

FAQs

1. What does Key Lime Bundt Cake taste like?

It has a rich, buttery flavor with a tender cream-cheese texture and a refreshing citrus tang. The sweet key lime glaze adds an extra layer of brightness.

2. Can I use regular limes instead of key limes?

Yes! Regular Persian limes work well if key limes are unavailable. The flavor will be slightly different, but the cake will still have a delicious citrus taste.

3. What makes this Bundt cake so moist?

The combination of butter, cream cheese, eggs, and heavy cream creates a rich, tender crumb. Properly measuring the flour and avoiding overmixing also help keep the cake moist.

4. Can I make Key Lime Bundt Cake ahead of time?

Absolutely! Bake the cake a day ahead, allow it to cool completely, and store it covered in the refrigerator. Prepare and add the glaze before serving for the freshest presentation.

5. Why did my Bundt cake stick to the pan?

The pan may not have been greased and floured thoroughly. Make sure to coat every detail, including the center tube, and allow the cake to rest for about 12 minutes before carefully inverting it.

6. How do I know when the cake is fully baked?

Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs. The cake should also feel firm when gently pressed.

7. Can I freeze Key Lime Bundt Cake?

Yes! Wrap the completely cooled, unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before glazing.

8. How do I make the lime glaze thicker?

Add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. If it becomes too thick, add a little more lime juice.

9. Can I make this recipe without cream cheese?

Cream cheese is an important ingredient that gives this pound cake its rich texture and slight tanginess. You can experiment with sour cream as a substitute, but the final texture and flavor will be different.

10. How should I store leftover Key Lime Bundt Cake?

Keep leftover cake in an airtight container in the refrigerator for up to 5 days. Allow individual slices to sit at room temperature briefly before serving for a softer texture.

This Key Lime Bundt Cake is a wonderful combination of buttery richness and refreshing citrus flavor. Its soft cream cheese crumb and sweet homemade lime glaze make every slice delicious. Whether you’re baking for Easter, summer gatherings, birthdays, or simply craving a homemade dessert, this cake is sure to become a favorite!

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