This Key Lime Bundt Cake recipe is simple to make and full of citrusy goodness! Running through the cake is a tunnel of lime cheesecake which takes a standard Bundt cake to a new level.
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What you will love about this cake
This Lime Bundt Cake is loaded with a zesty, tangy flavor that adds a refreshing twist to a traditional Bundt cake. Perfect to enjoy during the summer months when you crave a light and fruity dessert. Additionally, the buttery, soft crumb in this cake practically melts in your mouth.
Ingredients
Two components are needed to make the Key Lime Bundt cake:
- The cake batter
- The cream cheese and lime filling
For the cake batter:
- Unsalted butter, whole milk and eggs: bring these ingredients to room temperature before mixing the batter.
- All purpose flour, baking powder, salt and granulated sugar.
- Fresh lime juice and zest
For the lime filling:
- Full-fat cream cheese and an egg: bring these ingredients to room temperature before mixing the batter.
- Granulated sugar
- Fresh lime juice and zest
See recipe card for quantities.
Instructions
Follow the instructions in the recipe card for detailed instructions. You may also check out a quick YouTube video for a visual on how to add the filling.
Variations
For variations to personalize this lime Bundt cake, let your imagination take over. Here’s a few suggestions:
- For a topping:
- Mix together 1 ½ cups of powdered sugar and a few tablespoons of lime juice. Pour or pipe over the top of the cake.
- Place powdered sugar in a sieve and dust over top of the cake.
- For variations on flavor:
- Lime and coconut were made for each other! Add ⅔ cup of toasted coconut to the filling.
- Prefer lemon over lime? No problem - simply replace the lime juice and zest with lemon.
Equipment
Use a high-quality 12-cup Bundt cake pan for this lime cake.
A stand-mixer works best for this recipe but a hand-mixer may also be used.
Storage
Bundt cakes will stay fresh for longer periods compared to lighter, airier cakes. This is helpful when you need to prepare a dessert a few days in advance. Store the cake at room temperature wrapped foil or plastic for up to 3 days.
Top tip
This Key Lime Bundt Cake is fairly simple to make and not much can go wrong except when you unmold it. Take the time to properly prepare your cake pan before creating the cake batter. Use one of the following methods:
- Generously spray the pan with baking spray making sure to get the spray into any little crevices. Using a paper towel, remove any excess spray that has pooled in the crevices.
- Prepare 'cake release' by combining ½ cup flour and ½ cup vegetable shorting in a mixer. Mix until the ingredients are well combined. Using a pastry brush, apply the cake release to the inside of the pan.
FAQ
The history of the contemporary Bundt cake and Bundt pan is quite interesting and I enjoyed reading about it on Food & Wine.
Key Lime Bundt Cake Recipe
Equipment
- Bundt Cake Pan
Ingredients
Cake Batter
- 360 Grams All-purpose flour (sifted) (3 cups)
- 2 ½ teaspoons Baking powder
- 1 teaspoon Salt
- 1 Tablespoon Lime juice
- 1 Tablespoon Lime zest
- 300 Grams Granulated sugar (1 ½ cup)
- 340 Grams Unsalted butter, room temperature (12 ounces / 24 Tablespoos)
- 6 Large Eggs, room temperature
- ¾ Cup Whole milk, room temperature (6 fluid ounces)
Lime Filling
- 12 Ounces Cream Cheese (full fat) (room temperature)
- 100 Grams Granulated Sugar (½ cup)
- 1 Large Egg (room temperature)
- 2 teaspoons Lime juice
- 1 Tablespoon Lime zest
Optional glaze
- 2 Cups Confectioners Sugar
- 3 Tablespoon Lime juice
Instructions
- Preheat oven to 350° F
- Prepare a 12-cup Bundt cake pan by spraying generously with baking spray.
Lime Filling
- Using a handheld or stand mixer, beat the cream cheese until it is smooth. Add ½ cup granulated sugar, 2 teaspoons lime juice, 1 tablespoon lime zest and one egg. Continue to mix until well combined. Set aside.
Cake Batter
- In a large bowl combine flour, baking powder and salt. Set aside.
- Using a handheld or stand mixer, beat the butter, granulated sugar and lime zest until light and fluffy (approximately 2 minutes)
- Add the lime juice and 3 of the eggs. Mix until combined. Using a rubber spatula, mix the sides and bottom of the bowl as needed.
- Add the remaining 3 eggs. Mix until combined. Using a rubber spatula, mix the sides and bottom of the bowl as needed.
- Add ⅓ of the dry ingredients (flour, baking powder, salt) and mix on low speed until combined.
- Add half of the milk and mix on low speed until combined.
- Add another ⅓ of the dry ingredients and mix on low speed until combined.
- Add the remaining milk and mix on low speed until combined.
- Add the remaining dry ingredients and mix on low speed until combined.
- Pour half of the cake batter into the prepared Bundt cake pan. Spread evenly and make a small 'well' in the center using a dinner spoon.
- Pipe or spoon the filling into the well you just created in the cake batter.
- Add remaining cake batter and smooth the top.
- Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 15 minutes and flip the cake over onto a cooling rack. Remove cake pan and allow to cool for another hour. After cooling, move the cake onto a serving platter.
Glaze (optional)
- Stir together the confectioners sugar and lime juice. Pipe or spoon the glaze over the Bundt cake. Add more lime juice if you prefer a thinner glaze.
Video
Notes
Related
Looking for other recipes like this? Try these:
- Chocolate Raspberry Bundt Cake Recipe
- Mocha Sour Cream Bundt Cake
- Creamy Key Lime Pie Recipe
- Lime Tarts with a Coconut Graham Crust
Food safety
See food and safety guidelines at USDA.gov.
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