Packed with lime zest and soaked in lime juice, this bright Key Lime Bundt Cake offers all the zing and freshness of a Key lime pie. Our Buttermilk Glaze highlights the photo-worthy blossom of Nordic Ware’s Magnolia Bundt Pan while rounding out every bite with tangy, creamy notes. Sprinkled with graham cracker morsels as a nod to the original pie’s buttery crumb crust, this cake is summer by the slice.
Key Lime Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
- 1¾ cups (350 grams) granulated sugar, divided
- ½ cup (110 grams) firmly packed light brown sugar
- 3 tablespoons (10 grams) lightly packed lime zest (about 3 medium limes)
- 1 cup (227 grams) unsalted butter, softened
- 4 large eggs (200 grams), room temperature
- 3 cups (375 grams) cake flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1¼ cups (300 grams) whole buttermilk, room temperature
- 1 tablespoon (14 grams) all-vegetable shortening, melted
- ½ cup (62 grams) dry plain bread crumbs
- ⅓ cup (80 grams) fresh Key lime juice
- Buttermilk Glaze (recipe follows)
- Garnish: finely ground graham cracker crumbs, lime zest
Instructions
- Preheat oven to 325°F (170°C).
- In a medium bowl, stir together 1½ cups (300 grams) granulated sugar, brown sugar, and zest until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar mixture and butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating well after each addition. (Mixture may look curdled at this point, but batter will come together.)
- In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl as needed.
- Using a small pastry brush, thoroughly grease a Nordic Ware 10-Cup Magnolia Bundt Pan with melted shortening. Coat inside of pan with bread crumbs, shaking out excess.
- Spoon batter into prepared pan. Tap pan on counter several times to release air bubbles and evenly spread batter in pan. (The pan will be quite full, but the batter will not overflow.)
- Bake until a wooden pick inserted near center comes out clean, 50 minutes to 1 hour. Let cool in pan for 10 minutes. Using a small offset spatula, gently loosen cake from center of pan. Invert cake onto a wire rack placed over a rimmed and parchment paper-lined baking pan; let stand in pan for 10 minutes before removing cake.
- In a small bowl, stir together lime juice and remaining ¼ cup (50 grams) granulated sugar. Gently brush juice mixture all over cake. Let cool completely.
- Using a large spoon, pour Buttermilk Glaze all over cake. To coat sides, drizzle additional Buttermilk Glaze, and spread with back of spoon. Garnish with graham cracker crumbs and zest, if desired.
Buttermilk Glaze
Makes about 1⅓ cups
Ingredients
- 3 cups (360 grams) confectioners’ sugar
- ⅓ cup (80 grams) whole buttermilk
- 2½ tablespoons (52.5 grams) light corn syrup
- 1¼ teaspoons (5 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In a large bowl, stir together all ingredients until smooth. Use immediately.
BUNDTOLOGY
Our Bundtologists share their expert tips to help you master our July Bundt! Click the image to enlarge! Note that each of these tips is specific to this recipe and the Magnolia Bundt Pan. Results may vary for other recipes and other pans.
Yum! Thanks for another great recipe, Bake From Scratch. I did not need all of the juice/sugar soak and, in hindsight, may have gone a bit lighter on it to keep the bottom of the cake from getting too wet. I might up the zest in the sponge a bit next time to give it more of a citrus punch. Overall this is a tasty cake great for those sunshiny longer days. I used my Nordic Ware Crown Bundt pan and it worked great.