Key Lime Bundt Cake
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This Key Lime Bundt Cake is to die for! The cake is tender and full of amazing lime flavor.
Key Lime is one of my favorite flavors and I’ll actually choose it over chocolate almost every time. Some of my other favorite lime recipes include Key Lime Pie, Key Lime Cookies and Key Lime Bread. Give me all the key lime!
Calling all lime lovers. Today’s recipe is a yummy, easy dessert for lime fans. It is moist and tart and it is amazing. If you are a lime fan or know anyone that is a lime fan this cake is a must. I promise, you will not be disappointed!!!
I first served this cake years ago at my daughter’s high school graduation party. The cake actually didn’t come out of the bundt pan and I had a huge mess. I knew I couldn’t serve it like that at the party so I left it in the kitchen. My neighbor, who is a huge key lime fan, found it and tasted it. He LOVED it and basically spent the rest of the time in the kitchen with a fork eating the key lime cake out of the bundt pan! I have learned a thing or two about how to get a bundt cake out of the pan since thing and I’m sharing all my best tips.
Tips for Removing a Bundt Cake from Pan
- Bundt Pan – Here is the bundt pan I use.
- Non Stick Spray – My best tip is to use this spray. I’ve tried all different sprays and this one never fails me! After spraying my pan with it I also coat the pan with flour . My cake comes out perfectly every time. And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
- Batter – Make sure your batter is evenly distributed in the pan. Give the pan a few taps if needed to help the batter even out.
- Oven – I always place my oven rack in the bottom third of the oven so my bundt pan is in the middle of my oven for even baking. Use a cake tester or a long bamboo skewer to make sure the cake is done.
- Cool Time – After removing the pan from the oven let it cool in the pan on a baking rack for about 25 minutes. Trying to remove the cake while it is too warm from the pan can cause problems.
- Remove Cake – This is the moment of truth. Gently tap the pan a few times to help loosen the cake. Shake the pan to see if the cake can move freely. If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it. If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps. After removing the cake, put it back into the pan and poke holes into the cake with a wooden skewer.
- Glaze – Pour the glaze over the cake letting it run down the sides and absorb into cake. Once the glaze is absorbed remove the cake from the pan and allow it to cool completely on a cooling rack. Cool the cake completely on the rack before placing it on a serving plate to prevent bottom from getting soggy.
How to Serve Key Lime Cake
- Powdered sugar – sprinkle over the top of the cooled cake.
- Whipping Cream – use a slightly sweetened whipped cream. Find my recipe here.
- Fresh berries – I love using strawberries and raspberries.
If you aren’t a key lime lover you just might be after tasting this key lime bundt cake!
Be sure and check out some of these other bundt cake recipes here on the blog:
- Caramel Apple Bundt Cake
- White Chocolate Raspberry Bundt Cake
- Orange Poppyseed Bundt Cake
- 7 Up Bundt Cake
- Lemon Pound Cake
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Key Lime Bundt Cake Recipe
Key Lime Bundt Cake
- 10" bundt pan
- 1 lemon cake mix
- 1 4 oz instant lemon pudding
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup water
- 1/4 cup key lime juice
- 2 cups powdered sugar
- 1/3 cup key lime juice
- 2 Tbsp water
- 2 Tbsp melted butter
- powdered sugar for dusting
Grease and flour bundt pan
Combine cake mix and pudding mix, mix in eggs, oil, water and juice. Beat at medium speed for 2 minutes.
Pour batter into prepared bundt pan
Bake at 350 degrees for 50-60 minutes or until skewer comes out clean.
Cool cake in pan for 25 minutes and then remove the cake from the pan, turn it over onto a wire rack. Return the cake to the pan and pierce with a bamboo skewer. Make holes over the surface of the cake to absorb the glaze you are going to pour over it.
After the glaze has absorbed, turn the cake onto a serving plate. Dust with powdered sugar and garnish with fresh berries.
Combine powdered sugar, key lime juice, water and melted butter and mix until smooth
Drizzle over warm pierced cake and let stand until completely cooled.
Originally posted June 11, 2008
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