Key Lime Bundt Cake

This Key Lime Bundt Cake is a rich, buttery, cream-cheese-based pound cake baked in a Bundt pan and finished with a bright key lime glaze. It’s dense but tender, sweet but tangy, and perfect for spring and summer entertaining, Easter, Mother’s Day, brunch, cookouts, potlucks, or anytime you want a citrus dessert that feels restaurant-quality but still very homemade.

Course Dessert

Cuisine American

Keyword Key Lime Bundt Cake

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings slices

Calories 570kcal

Author Julia

Ingredients

Bundt Cake

3 cups cake flour see notes
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups unsalted butter at room temperature
8 ounces block cream cheese at room temperature
2 ½ cups white granulated sugar
2 tablespoons key lime zest from about 8-10 key limes
2 teaspoons vanilla extract
¼ cup fresh key lime juice from about 12 key limes
2 tablespoons heavy cream
6 large eggs at room temperature

Key Lime Glaze

1 ½ cups powdered sugar sifted
small pinch salt
3 tablespoons fresh key lime juice from about 6 key limes

Toppings

thinly sliced key limes
key lime zest

US Customary - Metric

Instructions

Preheat the oven to 325°F (163°C). Generously grease a large 10–12 cup bundt pan with 2 tablespoons melted butter then add 2 tablespoons of flour and shake the pan so it sticks to the melted butter and tap out the excess. Set aside.
In a medium bowl, whisk together the cake flour, salt, and baking powder. Then set aside (see notes on how to make cake flour).
In the large bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese and beat until smooth and combined. Add in the granulated sugar and beat at a medium speed until light and fluffy, scraping the bowl at least once, about 5 minutes.
Add the vanilla extract, key lime zest, lime juice, and heavy cream, then beat on medium speed until combined. At this stage, the mixture may curdle, which is fine.
Keeping the mixer on medium speed, add the eggs one at a time, allowing each egg to fully incorporate for 5–8 seconds before adding the next.
Stop the mixer, scrape down the bowl, and add the flour. With the mixer on its lowest speed, beat in the flour. Stop mixing once it’s just combined. Do not overmix.
Use a spatula to give the cake batter a few turns in the bowl to make sure all the ingredients are incorporated.
Transfer the cake batter into the prepared bundt pan. Use the back of a spoon to smooth it out, ensuring it’s level.
Bake the cake: Place the bundt pan on a baking sheet. Bake in the oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake feels firm when gently pressed. If the top of the cake starts to become too brown, you can cover it with a loose piece of foil.
Remove from the oven and set a timer for 12 minutes, then invert the pan onto a cooling rack to allow the cake to cool completely. The cooling process will take around 2 hours, and you shouldn’t attempt to glaze or slice the cake before then.
Make the glaze: In a medium bowl, whisk together the powdered sugar and a pinch of salt.
Add 2 tablespoons of fresh key lime juice and whisk until smooth.
If needed, add additional key lime juice 1 teaspoon at a time until the glaze is thick but pourable.
Glaze the cake: Once the cake is completely cooled, place it on a wire rack set over a baking sheet and slowly pour the glaze over the top, letting it drip down the sides. While the glaze is still wet, grate over some key lime zest and add some sliced key limes to the top of the cake.
Allow the glaze to set for 20–30 minutes before slicing and serving.

Notes

If you cannot find cake flour, it is very easy to make your own at home. 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.
Limes. I used fresh key limes and freshly squeezed juice. You can also use bottled key lime juice or regular limes (fewer in quantity since regular limes are larger than key limes).
Step-by-step photos and tips. I provide helpful step-by-step photos below this recipe card (scroll down). I also provide recipe testing notes, tips, and tricks above this recipe card (scroll up).

Storage Instructions

Room Temperature: Store leftover cake wrapped tightly in plastic at room temperature for up to 3 days.
Refrigerator: For longer storage, refrigerate for up to 4 days and allow slices to come to room temperature before serving for the best texture.
Freezer: This cake freezes beautifully when wrapped tightly in plastic and stored for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition