Description
This Key Lime Bundt Cake is a zesty, moist cake perfect for citrus lovers. Made with fresh Key lime juice and zest, it features a tender crumb and a tangy lime glaze that adds a bright burst of flavor. Perfect for dessert parties or a refreshing treat any time of year.
Ingredients
Scale
Cake Ingredients
- 3/4 cup salted butter, softened
- 1 ¾ cup granulated sugar
- 2 tablespoons Key lime zest (or regular lime zest)
- 3 large eggs
- 1/4 cup fresh Key lime juice (or regular lime juice)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups buttermilk
Glaze Ingredients
- 2 ½ cups powdered sugar
- 3 tablespoons Key lime juice (or regular lime juice)
- 1 tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 12-cup bundt cake pan to prevent sticking, then set it aside.
- Cream Butter, Sugar, and Zest: In a stand mixer, beat the softened butter, granulated sugar, and lime zest on medium speed until the mixture is creamy and light, which helps incorporate air for a fluffy cake.
- Add Eggs and Lime Juice: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then pour in the 1/4 cup of Key lime juice and mix until combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour and baking soda to distribute the leavening agent evenly through the flour.
- Alternate Mixing Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet lime mixture in the stand mixer, alternating with the buttermilk—start and end with the flour mixture. Mix just until combined after each addition; do not overmix to maintain cake tenderness.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake in Pan Then Remove: Remove the cake from the oven and let it rest in the pan for 10 minutes. Then use a butter knife to gently loosen the edges of the cake from the pan sides. Carefully invert the cake onto a cooling rack and let it cool completely.
- Prepare Glaze: In a bowl, whisk together the powdered sugar, Key lime juice, and milk until you achieve a smooth glaze with no lumps.
- Glaze and Serve: Once the cake is completely cool, pour the lime glaze evenly over the top. Optionally, garnish with extra lime zest for added flavor and presentation. Slice, serve, and enjoy your refreshing Key Lime Bundt Cake!
Notes
- You can substitute regular limes if Key limes are not available; the flavor will be slightly different but still delicious.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
- Use buttermilk at room temperature for best batter consistency and rise.
- This cake pairs wonderfully with fresh berries or whipped cream for added indulgence.
