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!
Key Lime Bundt Cake Recipe – Learn Like a Pro
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
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.
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.
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.
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.
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.
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.
Once all of the syrup has been added, set the cake aside to cool completely, about 2 and 1/2 hours.
For the Soaking Syrup:
