Get ready to fall in love with the most refreshing, vibrant, and incredibly moist dessert you’ve ever baked. This Key Lime Bundt Cake Recipe is a true showstopper, balancing the perfect amount of sweet and tangy in every single bite. The cake is unbelievably tender, and the zesty key lime glaze adds a bright punch of citrus that makes it absolutely irresistible. It’s the perfect centerpiece for spring gatherings, summer parties, or any time you need a slice of sunshine on a plate. We’ve perfected this recipe to be straightforward and foolproof, ensuring you get a stunning result every time.
Why You’ll Love This Key Lime Bundt Cake Recipe
There are countless reasons this will become your go-to dessert. Here’s why this recipe stands out from the rest:
- Incredibly Moist Crumb: We use buttermilk and the perfect ratio of ingredients to create a cake that is exceptionally tender and stays moist for days.
- Authentic Key Lime Flavor: Using both key lime zest and juice packs a powerful, authentic citrus punch that is bright and refreshing, never artificial.
- Simple & Foolproof: The instructions are clear and direct, making this an easy key lime bundt cake recipe for bakers of all skill levels.
* Stunning Presentation: The classic bundt shape combined with a beautiful dripping glaze makes this cake look like it came from a professional bakery, with minimal effort.
Essential Ingredients for the Perfect Key Lime Bundt Cake
The magic of this cake comes from simple, high-quality ingredients. For the best results, make sure your dairy and eggs are at room temperature to ensure a smooth, well-emulsified batter.
For the Cake
- All-Purpose Flour: Provides the structure for our tender cake.
- Baking Powder & Baking Soda: These leaveners give the cake its beautiful lift.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
- Granulated Sugar: For sweetness and a tender texture.
- Eggs: Room temperature eggs mix more evenly into the batter.
- Key Lime Zest & Juice: The stars of the show! Freshly squeezed is always best for vibrant flavor.
- Vanilla Extract: Complements the citrus notes beautifully.
- Buttermilk: The secret to an incredibly moist and tender crumb.
For the Zesty Key Lime Glaze
- Powdered Sugar: Sift it to ensure a perfectly smooth, lump-free glaze.
- Key Lime Juice: Adds that signature tangy flavor.
- Milk or Cream: To achieve the perfect drizzling consistency.
Step-by-Step Instructions
Follow these simple steps to create a flawless Key Lime Bundt Cake. The key is to work methodically and not overmix the batter.
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Thoroughly grease a 10- or 12-cup bundt pan with softened butter or baking spray, making sure to get into every nook and cranny. Dust the inside with flour and tap out any excess. This step is crucial for ensuring the cake releases cleanly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. This incorporates air into the batter, which helps create a light texture.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the key lime zest, key lime juice, and vanilla extract until just combined.
Step 5: Alternate Flour and Buttermilk
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix only until the flour is just incorporated—a few streaks of flour are okay. Do not overmix.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for exactly 15 minutes before inverting it onto the rack to cool completely.
Step 7: Make the Key Lime Glaze
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, key lime juice, and a tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
Step 8: Glaze and Serve
Once the cake is completely cool, place it on a serving platter. Drizzle the key lime glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20 minutes before slicing and serving.
Pro Tips for the Best Key Lime Bundt Cake Recipe
- Room Temperature is Non-Negotiable: Using room temperature butter, eggs, and buttermilk is essential. It allows the ingredients to combine into a smooth batter, creating a uniform, tender texture.
- Fresh vs. Bottled Key Lime Juice: For the most vibrant and authentic flavor, fresh key lime juice is unbeatable. If you must use bottled, look for a high-quality brand that is 100% key lime juice, not from concentrate.
- The Secret to a Perfect Release: Don’t rush the cooling process. Letting the cake rest in the pan for 15 minutes allows it to set up just enough to release easily without breaking apart.
- Don’t Overmix the Batter: Once you add the flour, mix on the lowest speed and stop as soon as it’s just combined. Overmixing develops gluten, which can lead to a tough, dense cake.
- Check for Doneness Correctly: Ovens vary, so start checking your cake around the 50-minute mark. The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs attached.
Storage Instructions
Store your Key Lime Bundt Cake in an airtight container or cake carrier at room temperature for up to 4 days. If your kitchen is particularly warm, you can refrigerate it for up to a week, but let it come to room temperature before serving for the best flavor and texture. For longer storage, you can freeze un-glazed slices wrapped tightly in plastic wrap and then foil for up to 3 months.
Frequently Asked Questions
Absolutely! You can bake the cake a day in advance. Let it cool completely and store it, un-glazed, in an airtight container at room temperature. Prepare and add the glaze just before serving for the best texture and appearance.
Yes, you can, but the flavor will be different. Key limes are more aromatic and have a distinct tartness. If using regular (Persian) limes, the flavor will be slightly less intense and more straightforwardly sour.
The key is to be meticulous. Use a pastry brush to apply a thin, even layer of softened butter or non-stick baking spray, ensuring you cover every crevice. Then, lightly dust with all-purpose flour and tap out any excess. This creates a foolproof barrier.
Stored in an airtight container at room temperature, the cake will stay moist and delicious for up to 3-4 days. You can refrigerate it to extend its life to about a week, though it’s best served at room temperature.
More Dessert Recipes You’ll Love
If you enjoyed this cake, you’ll love exploring some of our other favorite dessert recipes. Try our summery Lemony Zucchini Cake, these crowd-pleasing Classic Pecan Pie Bars, or for something incredibly simple, this Easy No-Bake Oreo Pie.
Enjoy Your Perfect Key Lime Bundt Cake!
There you have it—a truly perfect Key Lime Bundt Cake Recipe that’s bursting with flavor and guaranteed to impress. It’s a joy to make and even more of a joy to share. We know you’ll love it as much as we do. If you make this recipe, please leave a comment below and share a photo of your beautiful creation on Pinterest!
Key Lime Bundt Cake Recipe
Key Lime Bundt Cake Recipe (The Best & Easiest!)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10- or 12-cup bundt pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each. Mix in the key lime zest, 1/3 cup key lime juice, and vanilla extract.
- With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together the sifted powdered sugar, 3 tablespoons of key lime juice, and 1 tablespoon of milk. Add more milk as needed to reach a drizzling consistency.
- Drizzle the glaze over the completely cooled cake. Let it set for 20 minutes before serving.
Notes
Tip 2: Ensure all your refrigerated ingredients (butter, eggs, buttermilk) are at room temperature before you begin. This helps the batter mix together smoothly for a perfect texture.
Tip 3: Do not overmix the batter after adding the flour, as this can result in a dense and tough cake.
