Description

This Key Lime Bundt Cake offers a delightful balance of sweet and tart flavors. The moist, tender cake is infused with bright lime notes, complemented by a smooth, tangy lime glaze that cascades over its ridges. A sprinkle of fresh lime zest adds an aromatic finish and a vibrant pop of color. Baked to golden perfection, this cake is a refreshing dessert.

Ingredients

Scale

**For the Cake:**
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
¼ cup fresh Key lime juice
2 tablespoons Key lime zest
1 teaspoon vanilla extract
**For the Glaze:**
2 cups powdered sugar
¼ cup fresh Key lime juice
1 tablespoon unsalted butter, melted
Pinch of salt
**For Garnish:**
1 tablespoon Key lime zest

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Instructions

**Prepare Oven and Pan:** Preheat oven to 325°F (160°C). Thoroughly grease and flour a 10-12 cup Bundt pan.
**Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
**Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
**Add Eggs:** Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
**Alternate Wet and Dry:** In a separate small bowl, combine the buttermilk and Key lime juice. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
**Add Zest:** Gently fold in the 2 tablespoons of Key lime zest.
**Bake:** Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
**Cool Cake:** Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely.
**Prepare Glaze:** While the cake cools, whisk together the powdered sugar, Key lime juice, melted butter, and a pinch of salt in a small bowl until smooth.
**Glaze and Garnish:** Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides. Sprinkle with the remaining 1 tablespoon of fresh Key lime zest.
**Set:** Allow the glaze to set before serving.

Notes

Ensure all cold ingredients, especially butter and eggs, are at room temperature for a smoother batter and better rise.

Do not overmix the batter; overmixing can lead to a tough cake.

To ensure the cake doesn’t stick, thoroughly grease and flour your Bundt pan, getting into all the crevices.

For the best flavor, use freshly squeezed Key lime juice and fresh zest.

If Key limes are unavailable, regular limes can be used, though the flavor profile will be slightly different.

Prep Time: 25 minutes
Cook Time: 55 minutes

Nutrition

Calories: 380
Fat: 18g
Carbohydrates: 65g
Protein: 5g