Description
This Key Lime Bundt Cake is a zesty and moist dessert featuring the bright flavors of Key lime zest and juice, combined into a tender buttermilk cake. Topped with a tangy lime glaze and a sprinkle of lime zest, this cake offers a perfect balance of sweet and citrusy, ideal for any occasion that calls for a refreshing twist on a classic bundt cake.
Ingredients
Scale
Cake
- 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
- 2 ½ cups powdered sugar
- 3 tablespoons Key lime juice (or regular lime juice)
- 1 tablespoon milk
Instructions
- Prepare the pan: Preheat oven to 350°F. Grease and lightly flour a 12-cup bundt cake pan. Set aside to ensure the batter won’t stick during baking.
- Make the batter base: In a stand mixer, beat the softened butter, granulated sugar, and lime zest on medium speed until creamy and fluffy, incorporating air for a light cake texture.
- Add eggs and lime juice: Beat in the eggs one at a time to fully combine each before adding the next. Then mix in the Key lime juice until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Incorporate dry and wet mixtures: Gradually add the dry flour mixture alternately with the buttermilk to the wet mixture, beginning and ending with the flour, stirring gently to maintain a light batter without overmixing.
- Pour and bake: Pour the batter evenly into the prepared bundt pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Remove the cake from the oven and let it rest in the pan for 10 minutes. Run a butter knife gently around the edges to loosen it, then invert onto a cooling rack to cool completely before glazing.
- Prepare and apply glaze: Whisk together the powdered sugar, Key lime juice, and milk until smooth and free of lumps. Once the cake is cooled, pour the glaze evenly over the top. Optionally, garnish with additional lime zest for extra flavor and visual appeal.
- Serve: Slice the cake and serve fresh. Enjoy the delicious balance of sweet and tangy citrus flavors!
Notes
- Use fresh Key limes if possible for the most authentic flavor, but regular limes work well too.
- Ensure butter is softened to room temperature for easier creaming with sugar and better cake texture.
- Avoid overmixing the batter to keep the cake light and tender.
- If you don’t have buttermilk, you can make a substitute by adding 1 ½ tablespoons lemon juice or vinegar to 1 ½ cups milk and letting it sit for 5 minutes.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Store any leftovers tightly covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
