This One-Bowl Key Lime Bundt Cake is a buttery, tender, and full of zingy key lime flavor! Top it off with a 3-ingredient Key Lime Glaze for a beautiful and delicious dessert that everyone is sure to love.
What Ingredients are in a Key Lime Bundt Cake?
You’ll need these wet ingredients:
- Salted butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Key Lime Juice (I have notes below on what to do if you can’t find this!)
- Lime Zest
- Greek yogurt or sour cream
You’ll need just 3 dry ingredients:
- All-purpose flour
- Baking Powder
What is a Key Lime Bundt Cake like?
This is essentially a pound cake flavored with key lime juice and lime zest. Even though it’s a pound cake, it’s still light and plush in texture – not super dense. This cake is fluffy and moist, and the lime flavor really does come through in the cake and in the glaze!
How to Make a Key Lime Bundt Cake:
Start by creaming together your butter and sugars. Then mix in your eggs, vanilla, key lime juice and lime zest. Here’s what that mixture will look like (see below). It will look a bit lumpy, but it’ll come together once we add the remaining ingredients.
Next, add the dry ingredients – the flour, baking powder, and salt. Mix just until the last streaks disappear into the batter – we don’t want to over mix here! The batter will be quite thick at this point.
Finally, add in your greek yogurt and milk. Be sure to use full fat greek yogurt for the best results. I used 2% milk (my go-to). The batter will be a bit thinner now, but will still be fairly thick.
How do I prevent bundt cakes from sticking in the pan?
My never-fail trick to keep bundt cakes (or any cakes!) from sticking in the pan is to use shortening and flour. Use a paper towel to wipe shortening into your pan, being sure to get it in all the nooks and crannies. Then, sprinkle a handful of four into the pan, tapping it around to completely coat the pan. Tap out the excess, then pour in your batter. This trick never fails for an easy-release cake, even in intricate pans like this.
Bake the Key Lime Bundt Cake:
Bake the cake for about one hour. A knife or skewer inserted into the cake should pull out some moist crumbs, but not wet batter. Let the cake rest in the pan for 10 minutes, then use a butter knife to loosen the edges before inverting it onto a cooling rack.
Decorating this Key Lime Cake:
The best thing about bundt cakes is that the beautifully designed pans do almost all of the decorating for you! (Here’s the pan I used.) To add a little extra flavor and pizzaz to this cake, we’ll simply finish it off with a quick Lime Glaze. Just whisk powdered sugar, vanilla, lime juice, and lime zest together and pour it over the cooled cake. Add a few lime slices and some more lime zest as a final finishing touch.
- Key Lime Juice – If you can’t find key lime juice, just use a splash more of regular lime juice – this is noted in the recipe below.
- Greek Yogurt – You can sub full fat sour cream for the greek yogurt.
- Milk – I used 2% dairy milk, but a non-dairy milk should work as well.
- Butter – Plant-based butter sticks should work in place of dairy butter.
Bundt Pan Alternatives:
You can bake this cake in a loaf pan instead of a bundt pan. Divide the batter between two loaf pans, or cut the recipe in half and bake it in one loaf pan. Bake for 50-60 minutes.
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Key Lime Bundt Cake with Key Lime Glaze
For Greasing the Pan
- all-purpose flour
For the Key Lime Bundt Cake
- 1 cup + 2 tbsp salted butter, softened at room temperature 2 sticks + 3 tbsp, 19 tbsp, or 268 grams
- 2 cups granulated sugar
- 1/4 cup + 2 tbsp light brown sugar, packed
- 4 large eggs, at room temp
- 2 tsp vanilla extract
- 4 large limes, zested
- 1/3 cup + 1 tbsp key lime juice See note
- 3 cups all-purpose flour, spooned & leveled 390 grams
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup full-fat greek yogurt, at room temperature
- 1/2 cup milk, at room temperature
Key Lime Glaze:
- 2-3 tbsp key lime juice
- 2 to 2 and 1/4 cups powdered sugar
- 3/4 tsp vanilla extract
- 1-2 large limes, zested
- Prep: Preheat your oven to 350° F. Use a paper towel to liberally grease a 10-cup bundt pan with shortening, making sure to coat all the nooks quite well. Add a handful of flour and tap it into all the nooks of the pan, coating the shortening. Tap out the excess. If you see any bare spots, be sure to go back and get them with shortening + flour. This is my no-fail method to prevent cakes sticking in the pan!
- Make the Key Lime Cake batter: Beat the softened butter in a large bowl with an electric mixer on high speed for about 30 seconds, until creamed. Add the sugars and mix until completely creamed together and fluffy, about 1-2 minutes. Add the eggs, vanilla, lime zest, and lime juice and mix until just combined. Add the flour, baking powder, and salt. Mix on low speed just until the last streaks of flour disappear into the batter. Then, add the milk and greek yogurt and mix on low speed until combined. The batter will be relatively thick.
- Bake: Bake for 55-60 minutes. A skewer or knife inserted into the pan (be sure to use something longer than a toothpick, since bundt pans are quite deep) should pull out some moist crumbs, but not wet batter. Let the cake cool in the pan on a cooling rack for 10 minutes. Then, loosen the edges with a butter knife and invert onto the rack to cool completely.
- Make the Glaze: While the cake cools, whisk all the glaze ingredients together in a small bowl or glass measuring cup, starting with 2 cups powdered sugar. Taste, and add up to 1/4 cup more if it's a bit too tart for your taste.
- Serve + Store: Pour the glaze over the cooled cake. Slice, and enjoy immediately! Store leftovers in an airtight container at room temp for 2-3 days.
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