Key Lime Bundt Cake with Thick Opaque Lime Glaze

Handheld photo of a whole fluted Key Lime Bundt Cake with golden-brown crust and white icing.

Key Lime Bundt Cake with Thick Opaque Lime Glaze

This Key Lime Bundt Cake features a golden-brown exterior and a moist, pale lime-green interior. Drizzled with a thick, opaque white lime icing and topped with fresh zest, it's the ultimate tropical dessert centerpiece.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

1 cup unsalted butter room temperature (225g)
2 cups granulated sugar 400g
4 large eggs room temperature
3 cups all-purpose flour 375g
1 tsp baking powder 5g
1/2 tsp baking soda 3g
1 cup buttermilk 240ml
1/2 cup key lime juice freshly squeezed (120ml)
2 tbsp key lime zest 12g
3 cups confectioners' sugar sifted (360g)
4 tbsp key lime juice 60ml
3 key lime slices thin circular slices for garnish

Equipment

1 10-12 cup fluted bundt pan Cast aluminum preferred
1 Fine-mesh zester Microplane style
1 Electric stand mixer

Method

Baking the Cake

Cream butter and sugar for 5 minutes until pale and fluffy. Add eggs one at a time, beating well.
Stir in lime zest. Alternate adding dry ingredients and buttermilk/lime juice, starting and ending with flour.
Pour into a greased fluted pan. Bake at 350°F (175°C) for 50-60 minutes until the exterior is a deep golden-brown.

Glazing and Garnishing

Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Whisk confectioners' sugar and lime juice until a thick, opaque white icing forms. Drizzle over the cooled cake so it pools in the ridges.
Immediately apply a heavy dusting of lime zest and place three lime slices near the center.

Notes

Ensure the cake is completely cool before glazing to maintain the opaque white color.
Use fresh key limes rather than bottled juice for the most authentic flavor.