Key Lime Bundt Cake

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My Key Lime Bundt Cake features a moist, buttery crumb made with cream cheese and flavored with fresh key lime juice and zest, then topped with a smooth, tangy-sweet key lime glaze. If you've been looking for the ultimate key lime dessert that isn't a pie, this is the one! Only 15 minutes of prep!

One Bite of This Key Lime Bundt Cake and You'll Never Go Back to Pie

I've made a lot of citrus desserts over the years, but this key lime bundt cake has quickly become a family favorite! It's got the structure of a classic pound cake, but the flavor is pure key lime - fresh, zippy, and bold. If you love classic key lime pie and other citrus-forward desserts like my lemon brownies and raspberry lemon cake, this one deserves a spot right next to them.

It takes only 15 minutes of prep! The cake slices beautifully, looks impressive straight out of the Bundt pan, and doesn't require layering or frosting (just a simple tangy-sweet glaze). Just like my lemon blueberry bundt cake, classic lemon blueberry loaf, and lemon thumbprint cookies, it's a reliable crowd-pleaser for spring gatherings, summer parties, Memorial Day weekend, 4th of July, and Labor Day!

Here's Why You'll Love It

• Cream cheese in the batter adds richness and keeps the key lime cake incredibly moist.
• Cake flour gives it a soft, fine crumb instead of a dense texture.
• Fresh key lime juice + zest deliver real citrus flavor. This key lime bundt cake has that perfect balance of rich and bright - thanks to the cream cheese and fresh citrus.
• Long, low bake time ensures even baking without drying it out.
• I make everything in one bowl with a stand mixer - simple process and no complicated steps. A baking sheet under the bundt pan means easy oven cleanup, too. 
• The glaze soaks slightly into the cake, adding extra tang and moisture.
• Key lime bundt cake holds its shape beautifully - perfect for slicing, serving, transporting, and sharing with a crowd.

You'll Need These Ingredients

This photo shows everything you need for a moist, buttery, and incredibly tender key lime bundt cake and the tangy-sweet key lime glaze:

About Key Limes

Key limes are smaller than the Persian limes you usually see at the grocery store, with thinner skin and a juice that's more acidic, more aromatic, and distinctly floral. They're native to Southeast Asia but became closely associated with Florida and the Keys, where they grow in abundance. You'll typically find them sold in small net bags. 

Using Fresh vs. Bottled Key Lime Juice

For this recipe, you need quite a few fresh key limes: about 8-10 for the zest in the batter and another 12 or so for the juice. If juicing that many feels excessive, you may use bottled key lime juice for the batter and save fresh key limes for zest and garnish.

The zest carries the most flavor, especially after baking, so using fresh zest with bottled juice in a cake batter is a practical compromise. For the glaze, I prefer fresh juice for the brightest flavor, but bottled works too.

If key limes aren't available, use regular Persian limes for both zest and juice. The flavor will be slightly less floral and a bit more straightforward citrus. You will need fewer regular limes since they are normally larger than key limes.

About Key-Lime Glaze

For a thick, defined drip, start with 2 tablespoons of key lime juice in the glaze. For a more dramatic cascade, add additional juice 1 teaspoon at a time. The glaze should fall in a slow ribbon from the whisk.

Let the cake cool completely before glazing so the glaze drips slowly and sets beautifully. I know it's tempting to rush, but warm cake will melt the glaze and make it run right off.

How to Make Cake Flour at Home

I use cake flour here as it has a lower protein content than all-purpose flour (usually around 7-9% vs 10-12%). That lower protein means less gluten development, which gives cakes a softer, more tender crumb. In a rich, dense batter like this key lime bundt cake, that difference is noticeable.

If you cannot find cake flour, it is very easy to make your own: Measure out 3 cups of all-purpose flour into a bowl. Remove 6 tablespoons of the flour and replace it with 6 tablespoons of cornstarch. Whisk the mixture thoroughly, then sift it twice to ensure the cornstarch is fully incorporated.

This lower-protein blend mimics the tenderness of cake flour and helps create the fine, velvety crumb that makes this key lime bundt cake so beautiful when sliced.

Recipe Testing Notes

• How to avoid a dense cake: This cake relies primarily on proper creaming and incorporating eggs for lift, so let me explain how it works. When adding eggs, allow each one to mix in for just 5-8 seconds before adding the next. When incorporating flour, mix on the lowest speed and stop the moment the white streaks disappear. Over-mixing can develop excess gluten, resulting in a dense or slightly chewy texture rather than a soft, tender crumb.
• The batter may look curdled after adding the lime juice. That's fine. The acidity of the lime juice can cause the emulsion to look a bit broken at that stage. Keep going. Once the eggs and flour are incorporated, it comes back together.
• Invert the pan at exactly 12 minutes: This cake took exactly 1 hour 15 minutes in my oven, but all ovens vary. Begin checking at the 1-hour 15-minute mark. I recommend inserting a toothpick into multiple areas, and the tests should come out clean. For the most accurate test, use an instant-read digital thermometer (yes, it works for cakes too, not just for steaks). The internal temperature should read 210-212°F for a fully set crumb.
• If the top begins browning too quickly, loosely tent the cake with foil around the 40-minute mark. This is especially helpful in ovens that run hot.

Success Tips for Releasing a Bundt Cake Without Sticking

Grease the bundt pan thoroughly. For guaranteed release, I recommend melting two tablespoons of butter, then using a pastry brush to cover every crevice of the pan. Sprinkle in two tablespoons of flour, then shake and turn the pan so that the flour clings to the butter. Turn the pan over and tap out any excess flour.

Cool the baked cake for 12 minutes: Once baked, allow the cake to sit in the pan for exactly 12 minutes before turning it out onto a cooling rack. This timing is important. It gives the structure enough time to firm up while still warm enough to release cleanly. Waiting too long can cause sticking.

More Bundt Cake Recipes

• Pistachio Bundt Cake
• Lemon Raspberry Bundt Cake
• Mixed Berry Bundt Cake with Lemon Glaze
• Peach Bundt Cake with Pecans
• Cranberry Apple Pecan Bundt Cake
• Apple Pumpkin Bundt Cake

How to Make Key Lime Bundt Cake (Step-by-Step Photos)

• PREP: Preheat oven to 325°F. Grease and flour a 10-12 cup Bundt pan.
• WHISK: Combine cake flour, baking powder, and salt in a bowl; set aside.

• BEAT: Beat butter and cream cheese until smooth. Add sugar and beat until light and fluffy, about 5 minutes.

• MIX: Add vanilla, key lime zest, key lime juice, and heavy cream. Mix in eggs one at a time.

• ADD FLOUR: Mix in dry ingredients on low just until combined. Do not overmix.

• BAKE: Spread batter into the prepared bundt pan. Bake for 1 hour 15 minutes, or until a toothpick comes out clean.
• COOL: Cool in the bundt pan for 12 minutes, then invert onto a rack and cool completely.

• GLAZE: Whisk powdered sugar, salt, and key lime juice until thick but pourable. Drizzle over cooled cake.
• FINISH: Top with key lime zest and slices. Let the glaze set 20-30 minutes before serving.