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Jul 7, 2005 08:22 AM

Recipe for Key Lime Bundt Cake

  • m

Best made the day before. Helpful to have one of those microplane graters for lime zest. I think I use a bit more zest than the recipe calls for. Enjoy!

Fine dry bread crumbs & softened butter (for coating pan)
3 cups sifted all-purpose flour
2 tsps baking powder
1/2 tsp salt
8 oz unsalted butter, at room temp.
2 cups sugar
4 extra large or jumbo eggs (I often use 5 large eggs)
1 cup milk
Finely grated zest of 3 limes, preferably key limes

1/2 cup fresh key lime juice or 1/4 cup each lime & lemon juice
3/4 cup sugar

Oven 350 degrees
Butter 10 inch tube pan (I use my Bundt pan) and sprinkle w/ bread crumbs (coat - use a lot of butter)

Sift together flour, baking powder, salt and set aside.
Beat butter till soft, gradually add sugar, beat 'till light & fluffy. Beat in eggs one at a time, scraping down bowl after each addition.
On lowest speed, alternately add dry ingredients & milk, scraping bowl as nec. and beating just to mix each addition.
Stir in lime zest by hand.
Pour half the batter on one side of pan, half in other. Level top by briskly rotating pan back and forth.

Bake until cake tester comes out clean, about 1 1/4 hours. Let cool slightly on wire rack - 10-15 mins.

Stir lime juice and sugar together just to mix.

Place cake rack on tube pan and invert and place rack over foil. Using pastry brush, brush glaze all over warm cake until completely absorbed. Brush on any glaze that drips onto foil.

Let cake cool completely & transfer to cake platter. Let stand loosely covered for several hours or preferably over night. When ready, outside of cake will be completely dry.

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  1. Don't you just love your microplane grater! Thanks so much for posting the recipe, can't wait to try it---Jackie

    1. This looks a lot like one I've made before (I got it from the newspaper). It is excellent when made ahead; I thought it was just ok when I ate it the same day, instead of letting it rest overnight.

      In addition, before brushing on the syrup, I poke the cake all over with a skewer so that the syrup can be absorbed throughout.

      1. I made this cake this weekend, and it was delicious. The flavor definitely does improve the day after.

        1. Hey MMMRuth!!
          Thanks in advance for the recipe, I forced myself to stay up until the wee hours to make this a day ahead of my event and the cake looks delicious!!!! Here's hoping it's as good as it looks which I'm sure it is from all the reviews!!!

          1 Reply
          1. Yay, another great summer recipe. Thanks so much for the recipe for this light and limey cake. As another poster suggested, I poked holes with a toothpick before glazing. Also, our market did not have key limes, so I just used regular ole limes and it's still great.

            1 Reply
            1. re: Suebee

              I forgot to mention that my cake only needed an hour to completely bake and I used the zest and juice from 5 limes. The cake with the power of 5 limes is still very subtle in its limeness. Definitely a keeper!