Key Lime Bundt Cake with Key Lime Glaze

The glazed key lime bundt cake on a marble cake plate.

5 from 5 votes

Key Lime Bundt Cake with Key Lime Glaze

This easy Key Lime Cake is bursting with lime flavor! A fluffy & moist bundt cake is flavored with fresh lime zest and juice, then glazed with a zippy lime glaze. A bundt pan practically decorates the cake for you - it looks like a showstopper but is truly low effort!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Dessert

Keyword: Bundt Cake, Key Lime Cake, Summer Desserts

Servings: slices

Author: Stephanie Simmons

Ingredients

For Greasing the Pan

shortening
all-purpose flour

For the Key Lime Bundt Cake

4 large limes, zested
2 cups granulated sugar 420 grams
1 cup salted butter, softened at room temperature 226 grams
2 tbsp vegetable oil 26 grams
1/3 cup light brown sugar, packed 73 grams
4 large eggs, at room temperature
2 tsp vanilla extract
1/3 cup + 1 tbsp key lime juice Regular limes work, too!
1 cup full-fat sour cream, at room temperature 240 grams
3 cups all-purpose flour, spooned & leveled or weighed out 390 grams
3 tsp baking powder
1/4 tsp salt
1/2 cup milk, at room temperature I used 2%, 120 grams

Key Lime Glaze:

1-2 large limes, zested
2-3 tbsp key lime juice
2 cups powdered sugar 230 grams
3/4 tsp vanilla extract

US Customary - Metric

Instructions

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!
shortening, all-purpose flour
Start the Cake Batter: Rub the lime zest into the granulated sugar until it resembles wet sand. Set aside.
Beat the softened butter in a large bowl with an electric mixer on high speed for about 30 seconds, until creamed. Beat in the oil, for about 30-60 seconds, until it's creamed into the butter. Add the lime zested granulated sugar and brown sugar and beat on high for 2 minutes. Add two eggs at a time, and beat on medium for about 30 seconds or so, until combined. Add the vanilla and lime juice and mix on medium until just combined. The batter may a look a bit split at this point - that's completely normal and it will be fine, don't fret! Mix in the sour cream on medium until just combined.
4 large limes, zested, 2 cups granulated sugar, 1 cup salted butter, softened at room temperature , 2 tbsp vegetable oil, 1/3 cup light brown sugar, packed, 4 large eggs, at room temperature , 2 tsp vanilla extract, 1/3 cup + 1 tbsp key lime juice, 1 cup full-fat sour cream, at room temperature
Finish the Cake Batter: Add the flour, baking powder, and salt. Mix on low speed until the dry ingredients are about halfway mixed in. Then, add the milk and continue mixing on low speed until everything is almost combined. Gently fold any stray streaks of milk or flour in with a spatula.
3 cups all-purpose flour, spooned & leveled or weighed out, 3 tsp baking powder, 1/4 tsp salt, 1/2 cup milk, at room temperature
Bake: Bake for 55-60 minutes. (The batter may puff up a bit past the top of the pan while it bakes, but it has never overflowed so don't panic. It'll settle back down when it's cooling!) 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.
Tip: It shouldn't stick, but if it seems to be sticking, keep the pan inverted over your rack and tap all around the pan firmly with a metal spoon or something similar to help knock out the cake.
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.
2-3 tbsp key lime juice, 2 cups powdered sugar, 3/4 tsp vanilla extract, 1-2 large limes, zested
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.

Nutrition