Key Lime Bundt Cake

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This Key Lime Bundt Cake is a moist cake with perfect lime flavor. The sweet glaze finishes it off to perfection, and with each bite, you’ll be in heaven!

Key_Lime_Cake1   Continuing on with St. Patty’s Day recipes is this amazing Key Lime Bundt Cake. I can’t take all the credit for this beautiful cake because my sweet little Kelsey made it. Momma just guided her a little a long the way. 🙂

   I love that Kelsey has a big interest in baking and cooking. Whenever I’m in the kitchen, she’s right by my side asking questions and asking if she can help. It reminds me of when I was little doing the same thing with my Mom. When we sit down to eat whatever I’ve made Kelsey loves to describe the foods tastes and textures. It’s too funny. She’s my own little food critic. 

   This Key Lime Bundt Cake is so delicious. It is so moist and has a perfect lime flavor. It’s not too overpowering, which I like. The glaze on the top is simple and finishes this cake off perfectly. If you’re in the mood to whip up an amazing citrus scratch cake then this ones for you. Remember, if an 11 year old can do it, you can too! 😉

Key_Lime_Cake2

 

Key Lime Bundt Cake
 
Prep time
Cook time
Total time
 
A moist bundt cake with a perfect lime flavor. The sweet glaze finishes it off to perfection!
Author:
Serves: 12
Ingredients
  • ¾ cup softened butter
  • 1¾ cup granulated sugar
  • 2 Tablespoons Key lime zest (or lime zest)
  • 3 eggs
  • ¼ cup fresh Key lime juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ cups buttermilk
Glaze
  • 2½ cups powdered sugar
  • 3 tablespoons Key lime juice (or regular lime juice)
  • 1 Tablespoon milk
Instructions
  1. Preheat oven to 350 F°. Spray a 12-cup bundt cake pan with non-stick spray.
  2. In a stand mixer, beat the butter, sugar and lime zest on medium speed until creamy.
  3. Beat in the eggs, one at a time and then add lime juice until everything is combined.
  4. In another bowl, combine flour and baking soda. Gradually add this dry mixture to wet mixture, alternating with the buttermilk.
  5. Pour batter into the prepared bundt pan. Spread out evenly.
  6. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Remove cake from oven. Let cake rest 10 minutes in pan, then invert to a cooling rack. Let cake cool completely before pouring on glaze.
  7. For Glaze: Whisk together powdered sugar, Key lime juice and milk until smooth and no lumps remain.
  8. When cake is cool, pour glaze all over the top. Garnish with extra lime zest, if desired.
  9. Slice cake and serve.
Notes
*If you can't find key limes then you can always use regular limes*

 

 

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Key Lime Bundt Cake


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12 thoughts on “Key Lime Bundt Cake

  1. I love your blog….every recipe is excellent so it’s my go to spot for something “new” with a tasty twist! Must tell you I love that you give the easy way to print your recipes. I won’t even look at blogs that make it impossible to print a recipe. I lost one of my favorite cobbler recipes because I couldn’t print it and had to make it with computer open on the counter….I don’t go to any blog that doesn’t make it easy to print!!!! Thank you so much for being so user friendly

  2. I made this cake and it was awful. I zested about 6 and reamed about 12 key limes for the 1/4 cup of juice. Mixed everything as directed and baked for 60 minutes. The cake was very heavy and dense and just tasted doughy

  3. This cake did not turn out well for me though the flavor was good; I would say the best probably the following day. My biggest issue was removing it from the bundt pan after cooling. I tried loosening the cake with a small rubber spatula several times. Finally, most of it fell out leaving a third in the pan. I pieced it back together and then glazed. Of course with serving it separated somewhat. The glaze was a little sugary but maybe i didn’t beat it enough?

  4. This cake is delicious…came out in pieces in my bundt pan….so, I’m trying it again….let’s hope the second time is the charm!

  5. My cake came out prefect! I see there are a lot of ladies with a crumbling cake. The trick to bundt cakes is don’t over do the cooking spray and flour which causes the cake stick to the pan. One light coat of spray is prefect. And remove cake after 10 mins of cooling you want the cake still warm for easy removal. I only know this as a baking mom from many failed Bundy cakes and I have really figured out timing is everything on my book with baking.

  6. You mixed it too much, When you’re making a
    A homemade cake you can’t treat it like a box
    Cake you can’t mix it too much

  7. Hi. I made this cake and it came out quite dense. I had no trouble with it coming out of the pan. I used Baker’s Joy spray in my pan. I find it works great.

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