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A sliced key lime bundt cake on a wire rack with a blue backdrop.

Key Lime Bundt Cake with Key Lime Glaze

This easy Key Lime Bundt Cake is a buttery and tender cake 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.
Course Dessert
Cuisine Dessert
Keyword Bundt Cake, Key Lime Cake, Summer Desserts
Prep Time 30 minutes
Cook Time 1 hour
Servings 10 slices
Author Stephanie Simmons


For Greasing the Pan

  • shortening
  • all-purpose flour

For the Key Lime Bundt Cake

  • 19 tbsp salted butter, softened at room temp 2 sticks + 1 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
  • 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.


Key Lime Juice: If you can't find key lime juice, simply use regular lime juice - I recommend juicing your own limes so it's fresh. Add 1 and 1/2 additional teaspoons of regular lime juice in the cake to compensate, and a splash extra in the glaze. 
Bundt Pan Alternatives: You can also bake this cake in a loaf pan. Divide the batter between two loaf pans and bake for 45-60 minutes, or cut the recipe in half and bake in one loaf pan for the same amount of time.