Key Lime Bundt Cake Recipe – Learn Like a Pro

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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!

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!

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Key Lime Bundt Cake Recipe – Learn Like a Pro

 

 

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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

Regarding the Cake:

Set oven temperature to 325°F. Mix the flour, baking powder, and salt together in a medium-sized mixing bowl. Put away until required.

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Beat the butter and cream cheese on medium speed for approximately a minute, or until smooth and creamy, in the bowl of a stand mixer with the paddle attachment, or in a large basin using a handheld electric mixer.

Add the sugar gradually, then increase the speed to medium-high and beat for an additional three minutes, or until the mixture is light and fluffy. Mix in the extracts of vanilla.

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Lower the speed to medium and gradually add the eggs, beating thoroughly after each addition and scraping down the sides of the bowl as necessary. Stir in the lime.

 

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Once the speed is reduced to low, add the flour mixture and mix just until it is incorporated.

Grease a 10-inch (12-cup) bundt pan generously, making careful to get into all the nooks and crannies. I recommend either using flour-infused non-stick baking spray or greasily coating the pan with butter or shortening before dusting it with flour.

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After scraping the cake batter into the pan, level the top evenly with a rubber spatula.

A toothpick put into the center of the cake should come out clean after baking the cake for 60 to 65 minutes, or until it is golden brown.

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After placing the cake on a wire rack, let it cool in the pan for ten minutes. Next, flip the cake over onto the rack.

Gently scrub the warm lime soaking syrup all over the cake, top and sides, allowing it to sink in before adding more.

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Once all of the syrup has been added, set the cake aside to cool completely, about 2 and 1/2 hours.

 

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For the Soaking Syrup:

In a medium saucepan, combine the lime juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved.  Remove from heat and use as directed above.

 

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For the Icing:

In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lime juice, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more lemon juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a Tablespoon at a time.
Drizzle the glaze over the cooled cake. Decorate with lime zest and lime spirals, if using. Then allow it to set for 20 minutes. Slice and serve!

Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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