My Key Lime Bundt Cake incorporates a moist, buttery crumb made with cream cheese and flavored with recent key lime juice and zest, then topped with a clean, tangy-sweet key lime glaze. For those who’ve been in search of the final word key lime dessert that is not a pie, that is the one! Solely quarter-hour of prep!
One Chunk of This Key Lime Bundt Cake and You may By no means Go Again to Pie
I’ve made a whole lot of citrus desserts through the years, however this key lime bundt cake has shortly turn out to be a household favourite! It is obtained the construction of a basic pound cake, however the taste is pure key lime – recent, zippy, and daring. For those who love basic key lime pie and different citrus-forward desserts like my lemon brownies and raspberry lemon cake, this one deserves a spot proper subsequent to them.
It takes solely quarter-hour of prep! The cake slices superbly, appears to be like spectacular straight out of the Bundt pan, and would not require layering or frosting (only a easy tangy-sweet glaze). Identical to my lemon blueberry bundt cake, basic lemon blueberry loaf, and lemon thumbprint cookies, it is a dependable crowd-pleaser for spring gatherings, summer season events, Memorial Day weekend, 4th of July, and Labor Day!
This is Why You may Love It
- Cream cheese within the batter provides richness and retains the important thing lime cake extremely moist.
- Cake flour provides it a mushy, advantageous crumb as an alternative of a dense texture.
- Recent key lime juice + zest ship actual citrus taste. This key lime bundt cake has that excellent steadiness of wealthy and shiny – due to the cream cheese and recent citrus.
- Lengthy, low bake time ensures even baking with out drying it out.
- I make all the things in a single bowl with a stand mixer – easy course of and no difficult steps. A baking sheet beneath the bundt pan means simple oven cleanup, too.
- The glaze soaks barely into the cake, including further tang and moisture.
- Key lime bundt cake holds its form superbly – excellent for slicing, serving, transporting, and sharing with a crowd.
You may Want These Substances
This photograph exhibits all the things you want for a moist, buttery, and extremely tender key lime bundt cake and the tangy-sweet key lime glaze:
About Key Limes
Key limes are smaller than the Persian limes you often see on the grocery retailer, with thinner pores and skin and a juice that is extra acidic, extra fragrant, and distinctly floral. They’re native to Southeast Asia however turned intently related to Florida and the Keys, the place they develop in abundance. You may usually discover them bought in small internet baggage.
Utilizing Recent vs. Bottled Key Lime Juice
For this recipe, you want fairly just a few recent key limes: about 8-10 for the zest within the batter and one other 12 or so for the juice. If juicing that many feels extreme, you could use bottled key lime juice for the batter and save recent key limes for zest and garnish.
The zest carries probably the most taste, particularly after baking, so utilizing recent zest with bottled juice in a cake batter is a sensible compromise. For the glaze, I desire recent juice for the brightest taste, however bottled works too.
If key limes aren’t obtainable, use common Persian limes for each zest and juice. The flavour shall be barely much less floral and a bit extra easy citrus. You’ll need fewer common limes since they’re usually bigger than key limes.
About Key-Lime Glaze
For a thick, outlined drip, begin with 2 tablespoons of key lime juice within the glaze. For a extra dramatic cascade, add further juice 1 teaspoon at a time. The glaze ought to fall in a gradual ribbon from the whisk.
Let the cake cool fully earlier than glazing so the glaze drips slowly and units superbly. I do know it is tempting to hurry, however heat cake will soften the glaze and make it run proper off.
How one can Make Cake Flour at Dwelling
I take advantage of cake flour right here because it has a decrease protein content material than all-purpose flour (often round 7-9% vs 10-12%). That decrease protein means much less gluten growth, which provides desserts a softer, extra tender crumb. In a wealthy, dense batter like this key lime bundt cake, that distinction is noticeable.
For those who can’t discover cake flour, it is extremely simple to make your personal: Measure out 3 cups of all-purpose flour right into a bowl. Take away 6 tablespoons of the flour and substitute it with 6 tablespoons of cornstarch. Whisk the combination totally, then sift it twice to make sure the cornstarch is absolutely included.
This lower-protein mix mimics the tenderness of cake flour and helps create the advantageous, velvety crumb that makes this key lime bundt cake so lovely when sliced.
Recipe Testing Notes
- How one can keep away from a dense cake: This cake depends totally on correct creaming and incorporating eggs for raise, so let me clarify the way it works. When including eggs, enable each to combine in for simply 5-8 seconds earlier than including the subsequent. When incorporating flour, combine on the bottom velocity and cease the second the white streaks disappear. Over-mixing can develop extra gluten, leading to a dense or barely chewy texture fairly than a mushy, tender crumb.
- The batter might look curdled after including the lime juice. That is advantageous. The acidity of the lime juice could cause the emulsion to look a bit damaged at that stage. Hold going. As soon as the eggs and flour are included, it comes again collectively.
- Invert the pan at precisely 12 minutes: This cake took precisely 1 hour quarter-hour in my oven, however all ovens differ. Start checking on the 1-hour 15-minute mark. I like to recommend inserting a toothpick into a number of areas, and the assessments ought to come out clear. For probably the most correct take a look at, use an instant-read digital thermometer (sure, it really works for desserts too, not only for steaks). The interior temperature ought to learn 210-212°F for a totally set crumb.
- If the highest begins browning too shortly, loosely tent the cake with foil across the 40-minute mark. That is particularly useful in ovens that run sizzling.
Success Ideas for Releasing a Bundt Cake With out Sticking
Grease the bundt pan totally. For assured launch, I like to recommend melting two tablespoons of butter, then utilizing a pastry brush to cowl each crevice of the pan. Sprinkle in two tablespoons of flour, then shake and switch the pan in order that the flour clings to the butter. Flip the pan over and faucet out any extra flour.
Cool the baked cake for 12 minutes: As soon as baked, enable the cake to take a seat within the pan for precisely 12 minutes earlier than turning it out onto a cooling rack. This timing is essential. It provides the construction sufficient time to agency up whereas nonetheless heat sufficient to launch cleanly. Ready too lengthy could cause sticking.
Key Lime Bundt Cake
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Substances
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 recent key lime juice from about 12 key limes
- 2 tablespoons heavy cream
- 6 massive eggs at room temperature
Key Lime Glaze
- 1 ½ cups powdered sugar sifted
- small pinch salt
- 3 tablespoons recent key lime juice from about 6 key limes
Toppings
- thinly sliced key limes
- key lime zest
Directions
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Preheat the oven to 325°F (163°C). Generously grease a big 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 faucet out the surplus. Put aside.
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In a medium bowl, whisk collectively the cake flour, salt, and baking powder. Then put aside (see notes on tips on how to make cake flour).
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Within the massive bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese and beat till clean and mixed. Add within the granulated sugar and beat at a medium velocity till mild and fluffy, scraping the bowl no less than as soon as, about 5 minutes.
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Add the vanilla extract, key lime zest, lime juice, and heavy cream, then beat on medium velocity till mixed. At this stage, the combination might curdle, which is ok.
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Retaining the mixer on medium velocity, add the eggs one by one, permitting every egg to totally incorporate for 5-8 seconds earlier than including the subsequent.
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Cease the mixer, scrape down the bowl, and add the flour. With the mixer on its lowest velocity, beat within the flour. Cease mixing as soon as it is simply mixed. Don’t overmix.
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Use a spatula to offer the cake batter just a few turns within the bowl to verify all of the elements are included.
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Switch the cake batter into the ready bundt pan. Use the again of a spoon to clean it out, guaranteeing it is stage.
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Bake the cake: Place the bundt pan on a baking sheet. Bake within the oven for 1 hour and quarter-hour, or till a toothpick inserted into the middle of the cake comes out clear and the cake feels agency when gently pressed. If the highest of the cake begins to turn out to be too brown, you may cowl it with a free piece of foil.
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Take away from the oven and set a timer for 12 minutes, then invert the pan onto a cooling rack to permit the cake to chill fully. The cooling course of will take round 2 hours, and also you should not try and glaze or slice the cake earlier than then.
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Make the glaze: In a medium bowl, whisk collectively the powdered sugar and a pinch of salt.
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Add 2 tablespoons of recent key lime juice and whisk till clean.
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If wanted, add further key lime juice 1 teaspoon at a time till the glaze is thick however pourable.
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Glaze the cake: As soon as the cake is totally cooled, place it on a wire rack set over a baking sheet and slowly pour the glaze excessive, letting it drip down the edges. Whereas the glaze remains to be moist, grate over some key lime zest and add some sliced key limes to the highest of the cake.
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Permit the glaze to set for 20-Half-hour earlier than slicing and serving.
Notes
- For those who can’t discover cake flour, it is extremely simple to make your personal at house. Measure out 3 cups of all-purpose flour right into a bowl. Take away 6 tablespoons of the flour and substitute it with 6 tablespoons of cornstarch. Whisk the combination totally, then sift it twice to make sure the cornstarch is absolutely included.
- Limes. I used recent key limes and freshly squeezed juice. You may also use bottled key lime juice or common limes (fewer in amount since common limes are bigger than key limes).
- Step-by-step pictures and ideas. I present useful step-by-step pictures beneath this recipe card (scroll down). I additionally present recipe testing notes, ideas, and tips above this recipe card (scroll up).
Storage Directions
- Room Temperature: Retailer leftover cake wrapped tightly in plastic at room temperature for as much as 3 days.
- Fridge: For longer storage, refrigerate for as much as 4 days and permit slices to come back to room temperature earlier than serving for the very best texture.
- Freezer: This cake freezes superbly when wrapped tightly in plastic and saved for as much as 3 months. Thaw in a single day within the fridge and convey to room temperature earlier than serving.
Diet
How one can Make Key Lime Bundt Cake (Step-by-Step Pictures)
- PREP: Preheat oven to 325°F. Grease and flour a 10-12 cup Bundt pan.
- WHISK: Mix cake flour, baking powder, and salt in a bowl; put aside.
- BEAT: Beat butter and cream cheese till clean. Add sugar and beat till mild and fluffy, about 5 minutes.
- MIX: Add vanilla, key lime zest, key lime juice, and heavy cream. Combine in eggs one by one.
- ADD FLOUR: Combine in dry elements on low simply till mixed. Don’t overmix.
- BAKE: Unfold batter into the ready bundt pan. Bake for 1 hour quarter-hour, or till a toothpick comes out clear.
- COOL: Cool within the bundt pan for 12 minutes, then invert onto a rack and funky fully.
- GLAZE: Whisk powdered sugar, salt, and key lime juice till thick however pourable. Drizzle over cooled cake.
- FINISH: Prime with key lime zest and slices. Let the glaze set 20-Half-hour earlier than serving.
