Name: Key Lime Bundt Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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 fresh key lime juice (from about 12 key limes); 2 tablespoons heavy cream; 6 large eggs, at room temperature; 1 ½ cups powdered sugar, sifted; small pinch salt; 3 tablespoons fresh key lime juice (from about 6 key limes); thinly sliced key limes; key lime zest

Ingredients

Scale

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 fresh key lime juice (from about 12 key limes)
2 tablespoons heavy cream
6 large eggs, at room temperature
1 ½ cups powdered sugar, sifted
small pinch salt
3 tablespoons fresh key lime juice (from about 6 key limes)
thinly sliced key limes
key lime zest

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Instructions

Preheat the oven to 325°F (163°C) and grease a large bundt pan with 2 tablespoons melted butter, then add 2 tablespoons flour and shake out the excess.
In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.
In a stand mixer, beat the butter and cream cheese until smooth. Add sugar and beat until fluffy, scraping the bowl, for about 5 minutes.
Add vanilla extract, key lime zest, lime juice, and heavy cream; beat until well combined, even if it curdles slightly.
Add the eggs individually, mixing each until fully incorporated before adding the next.
Add the flour mixture at low speed, mixing until just combined without overmixing.
Use a spatula to ensure all ingredients are mixed well.
Pour the batter into the prepared bundt pan and smooth the top.
Place the bundt pan on a baking sheet and bake for 1 hour and 15 minutes. It’s done when a toothpick comes out clean, and the cake feels firm.
Let the cake cool in the pan for 12 minutes before inverting onto a cooling rack and leave until completely cool (about 2 hours).
Prepare the glaze by whisking powdered sugar with a pinch of salt and add fresh key lime juice to achieve a smooth consistency.
Once cooled, pour the glaze over the cake, letting it drip down the sides, and add key lime zest and slices on top.
Allow the glaze to set for 20-30 minutes before slicing.

Notes

Make sure to use room temperature ingredients for better mixing.
If you do not have cake flour, you can make your own by mixing all-purpose flour with cornstarch.
Let the cake cool completely before glazing to prevent the glaze from melting.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 42g
Sodium: 300mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 6g
Cholesterol: 140mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.