Key Lime Bundt Cake Recipe – Learn like a pro: It should come as no surprise that I’m completely smitten with this key lime Bundt cake—I’m a devoted fan of key limes! It’s sweet and zesty, with key lime juice bursting from every bite. In summary, lime fans should definitely create this cake because it is fantastic!
Key Lime Bundt Cake Recipe – Learn like a pro
I have a large backyard barbecue every summer and make key lime pie for dessert. However, I made the unconventional decision to make this key lime Bundt cake this year. I wasn’t sure how my party guests would react to the menu modification. But to my surprise, this cake turned out to be the evening’s big hit!
Ingredients
For the Cake:
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups (340g) unsalted butter room temperature
- 1 cup (227g) brick-style full-fat cream cheese room temperature
- 2 cups (398g) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs room temperature
- 1/2 cup (113ml) key lime juice
- 3 Tablespoons (36g) key lime zest finely grated
- 2 Tablespoons (28ml) canola oil
For the Soaking Syrup:
- 1/3 cup (76ml) key lime juice
- 1/2 cup (99g) granulated sugar
For the Icing:
- 2 cups (228g) confectioners’ sugar sifted
- 1/4 teaspoon salt
- 2 and 1/2 Tablespoons (35ml) key lime juice
- lime zest finely grated, for garnish, optional
- lime spirals for garnish, optional
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Instructions
- For this dish, instead of preheating the oven to 350 degrees as in many others, preheat it to 325 degrees.
- Mix all of your dry ingredients together in a big bowl. Make sure you measure accurately! I recommend using a digital scale to weigh these components for optimal results.
- For this recipe, you’ll need either a handheld electric mixer OR a stand mixer with the paddle attachment. Using it, mix the cream cheese and butter together on medium speed until incredibly frothy and smooth.
- Take your time adding the sugar! It won’t mix well if you add everything at once, and it can even fly out of the bowl.
- Before adding the eggs, be sure to lower the mixer speed to medium. then include them one at a time! To make sure the batter comes together properly, you must beat well after each addition and scrape down the sides and bottom of the basin often.
- Make sure your mixer is on the lowest speed setting when it comes time to add the flour mixture. and that you quickly stir to blend. A dry cake is the product of overmixing.
- Avoid overbaking! You’ll know this cake recipe is done when a toothpick inserted in the center comes out clean, which should take around 60 to 65 minutes.
- The cake should be removed from the pan and allowed to cool entirely on a wire rack after precisely ten minutes of cooling in the pan.
- While the cake is still warm, brush it with the lime syrup. The cake won’t adequately absorb the syrup if you wait until it has cooled.
- But, I advise delaying adding the glaze and toppings until the cake has totally cooled!
When it comes to garnishes, you have many of choices! For a key lime pie effect, you could also add crushed graham cracker crumbs. I also adore adding finely grated lime zest and lime spirals. Replace the glaze with either a white chocolate frosting, as in my white chocolate cranberry Bundt cake, or a cream cheese icing, like in my bakery-style white cake (which tastes like white cake mix but a million times better).
For the Soaking Syrup:
Lime juice and sugar should be combined in a medium saucepan. Bring to a simmer over medium heat and cook until the sugar is completely dissolved, stirring often. Take off the heat and use as previously instructed.
For the Icing:
