Description
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
- Preheat the oven to 325°F (163°C).
- 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.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and cream cheese until smooth and combined.
- 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.
- Add the vanilla extract, key lime zest, key lime juice, and heavy cream. Beat until combined.
- Add the eggs one at a time, mixing for 5–8 seconds after each addition until incorporated.
- Scrape down the sides of the bowl and add the flour mixture.
- Mix on low speed just until the flour is incorporated. Avoid overmixing.
- Use a spatula to gently fold the batter a few times to ensure everything is evenly combined.
- Transfer the batter into the prepared Bundt pan and smooth the top with a spoon.
- 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.
- If the top becomes too brown during baking, loosely cover it with aluminum foil.
- Remove the cake from the oven and let it rest in the pan for 12 minutes.
- Carefully invert the cake onto a wire rack and allow it to cool completely for about 2 hours.
- To prepare the glaze, whisk the powdered sugar and salt together in a medium bowl.
- 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.
- Place the cooled cake on a wire rack over a baking sheet and slowly pour the glaze over the top.
- Garnish with fresh key lime zest and thinly sliced key limes while the glaze is still wet.
- Allow the glaze to set for 20–30 minutes before slicing and serving.
Notes
- 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.