Tart and Moist Key Lime Bundt Cake with Lime Glaze

This key lime bundt cake answers the call when you want a dessert that’s sweet, tangy, and surprisingly tender. A bright lime glaze soaks into every ridge, so each bite is full of citrus flavor.

It’s the kind of cake that looks impressive on a platter but comes together with simple ingredients and a reliable method.

Why This Cake Gets Requested Every Summer

I love how the crumb stays soft for days, thanks to buttermilk and butter. The sharp lime cuts through the richness so it never feels heavy, even after a big meal.

That pop of tartness against the sweet glaze makes it a dessert people go back to for a second slice. It’s the one I bring to cookouts when I want to see an empty plate come home.

Ingredients

• 2 ½ cups all-purpose flour: spooned and leveled, not scooped straight from the bag
• 1 tsp baking powder: helps the cake rise
• ½ tsp baking soda: reacts with the buttermilk for a tender crumb
• 1 tsp fine salt: balances the sweetness
• 1 cup unsalted butter, at room temperature: gives structure and richness
• 1 ¾ cups granulated sugar: sweetens without overpowering the lime
• 4 large eggs, at room temperature: set them out 30 minutes ahead
• 1 tbsp freshly grated key lime zest: from about 6–8 key limes
• 1 tsp vanilla extract: rounds out the citrus
• ¼ cup freshly squeezed key lime juice: the star of the show
• 1 cup buttermilk, at room temperature: makes the cake moist and tender
• For the glaze: 1 ½ cups powdered sugar, 2–3 tbsp key lime juice, and extra zest for garnish

Variations / Substitutions

• Regular lime swap: Use standard Persian limes in the same amounts; the taste will be slightly less floral but still bright.
• Coconut twist: Replace ½ cup of the buttermilk with full-fat coconut milk and add ½ cup shredded unsweetened coconut to the batter.
• Dairy-free option: Use a neutral oil in place of butter, and swap the buttermilk for oat milk with a teaspoon of lemon juice stirred in.

If citrus desserts are your thing, a Lemon Poppy Seed Bundt Cake has a similar sunny vibe.

How to Make Key Lime Bundt Cake

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the 2 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp salt until evenly combined. Set the bowl aside.

The mixture should look uniform with no visible clumps of baking soda. Doing this now means less mixing later, which keeps the cake tender.

Step 2: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C) and position a rack in the center. In a large mixing bowl, beat the 1 cup butter and 1 ¾ cups sugar with an electric mixer on medium speed for about 3–4 minutes, until the mixture is pale and fluffy.

Scrape down the bowl, then add the 4 eggs one at a time, beating well after each. The batter will look thick and glossy. Beat in the 1 tbsp lime zest and 1 tsp vanilla just until incorporated.

Step 3: Mix in Buttermilk and Lime

With the mixer on low, add the flour mixture in three additions, alternating with the 1 cup buttermilk in two additions. Begin and end with the flour. Mix only until the streaks of flour disappear after each addition. A few small lumps are fine.

Pour in the ¼ cup lime juice and stir gently by hand with a spatula just until no white streaks remain. Overmixing now can make the cake dense, so stop as soon as it comes together.

Step 4: Bake the Cake

Thoroughly grease and flour a 10- to 12-cup bundt pan, making sure you get every groove. Scrape the batter into the pan and smooth the top.

Bake for 50–55 minutes. The top will be golden brown and a toothpick inserted in the thickest part should come out with a few moist crumbs clinging to it. Let the cake cool in the pan on a wire rack for exactly 10 minutes, then invert it onto the rack to cool completely.

Step 5: Stir Together the Glaze

While the cake cools, whisk the 1 ½ cups powdered sugar with 2 tablespoons of the lime juice in a small bowl. Add more juice a half teaspoon at a time until the glaze is thick but pourable. It should coat the back of a spoon and drip slowly off it.

The glaze will be opaque and pale yellow. Taste it and add a tiny pinch of salt if you want to sharpen the lime even more.

Step 6: Drizzle and Garnish

Once the cake is completely cool, set it on a serving plate. Spoon the glaze over the top, letting it run naturally down the sides and into the crevices.

Scatter a few pinches of fresh lime zest over the glazed cake right away so it sticks. Slice and serve at room temperature or chilled.

A Few Notes for a Clean Release

• Grease the bundt pan thoroughly with softened butter using a pastry brush, then dust it lightly with flour. Pay extra attention to every nook; even a small missed spot can cause sticking.
• Bring the butter, eggs, and buttermilk to true room temperature before you start. Cold ingredients can make the batter seize up and bake unevenly.
• Once you add the flour, mix just until combined. Overmixing builds gluten and turns the cake tough instead of tender.

Bake times can shift a little depending on your pan’s finish.

Storing and Keeping It Fresh

• Refrigerate: Store the glazed cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The cold intensifies the lime flavor and firms up the glaze.
• Freeze: Wrap the unglazed, completely cooled cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.

What to Serve with Key Lime Bundt Cake

A thick slice of vanilla ice cream on the side contrasts the tangy cake with something creamy and mellow. Fresh blueberries scattered around the plate add a pop of color and a little juiciness that pairs nicely with the lime. A simple dollop of barely sweetened whipped cream keeps things light and lets the citrus shine.

Frequently Asked Questions

Can I use bottled key lime juice?

You can, and the cake will still taste good, but fresh squeezed gives a brighter, sharper lime flavor that bottled juice lacks. Check the label for added sweeteners or preservatives.

Can I skip the glaze and use something else?

Sure. Dust the cooled cake generously with powdered sugar for a simpler finish that still looks pretty and lets the lime flavor stand alone.

Why did my cake sink in the middle?

The most common culprit is opening the oven door too early. The center of a bundt cake sets last, so a sudden rush of cool air can cause it to collapse. Overmixing the batter can also weaken the structure.

Key Lime Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 370

Ingredients Method Notes

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp fine salt
• 1 cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp freshly grated key lime zest
• 1 tsp vanilla extract
• ¼ cup freshly squeezed key lime juice
• 1 cup buttermilk, room temperature
• For the glaze: 1 ½ cups powdered sugar, 2–3 tbsp key lime juice, extra zest for garnish

Method

 

1. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
2. Beat the butter and sugar until fluffy, then beat in eggs one at a time, followed by lime zest and vanilla.
3. On low speed, add the flour mixture in three additions alternating with the buttermilk. Stir in the lime juice by hand just until combined.
4. Pour the batter into a greased and floured bundt pan. Bake at 350°F for 50–55 minutes. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
5. Stir the powdered sugar with enough lime juice to make a thick but pourable glaze.
6. Drizzle the glaze over the cooled cake and top with fresh lime zest.

Notes

Let the cake cool all the way before glazing, or the glaze will melt right off. The cake tastes even better the next day as the lime flavor deepens.