Key Lime Bundt Cake #BundtBakers

Key Lime Bundt Cake #BundtBakers

Key lime pie lovers will rejoice when they feast their eyes on this luscious Key Lime Bundt Cake! 
It's tender and sweet, and has the most delicious tart key lime glaze on top. It's feeling like summer already!
This Spring weather has definitely got me in the mood for citrus lately! First it was lemon bars, now it's this Key Lime Bundt Cake. Next thing you know I'll be getting into the oranges and grapefruits! Seriously though, Spring really is the perfect time for citrus flavors. It just reminds me of fresh, light foods that go so well this time of year.

This months' #BundtBakers theme is Retro Desserts Recreated as Bundts. Such a fun theme, am I right? There are so many retro desserts that came to mind, but Key Lime Pie has always been a favorite, and one that I associate with my childhood. That's how the Key Lime Bundt was born!

This cake is very easy to make, and you should have everything you need in your pantry, minus the key limes. It's a great dessert to make last minute when company unexpectedly drops by, or to make for your family just because. I often bake just because I love it so much, which can be a problem occasionally for my waistline. HA!
Bake up this tender and delicious Key Lime Bundt Cake and quickly get whisked away to your favorite tropical destination. {Or at least dream of it!} And be sure to check out the rest of the amazing cakes that my #BundtBaker friends made at the end of this post!

Now, let's get to the kitchen and start baking!

Key Lime Bundt Cake
Author: Sarah Bates | The Chef Next Door
Serves 16
Print this recipe

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup fresh key lime juice 
2 Tablespoons key lime zest
1/2 cup milk

For the glaze:
1 cup powedered sugar
2 Tablespoons fresh key lime juice
1/2 Tablespoon fresh key lime zest

Preheat the oven to 350 degrees. Spray a Bundt pan with non-stick baking spray and set aside.

In the bowl of your stand mixer, beat the butter until fluffy, about 2 minutes. Beat in the sugar and mix until creamy. Add the eggs, one at a time, beating well after each addition. Add the lime juice and zest and mix until combined.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Alternately add the dry ingredients and the milk to the mixer, a little at a time, just until combined. Do not overmix.

Bake the cake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes before placing it on a cooling rack to cool completely.

While the cake is cooling, make the glaze. Combine all of the ingredients in a small bowl and whisk until smooth. Drizzle the glaze all over the top of the cake and sprinkle with additional lime zest, if desired. 

Bon Appétit!
A HUGE thank you to Felice from All That's Left Are The Crumbs for hosting this month!
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month!


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