Key Lime Bundt Cake

Ingredients

• 3 cups cake flour (see notes)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups unsalted butter (at room temperature)
• 8 ounces block cream cheese (at room temperature)
• 2 1/2 cups white granulated sugar
• 2 tablespoons key lime zest (from about 8-10 key limes)
• 2 teaspoons vanilla extract
• 1/4 cup fresh key lime juice (from about 12 key limes)
• 2 tablespoons heavy cream
• 6 large eggs (at room temperature)
• 1 1/2 cups powdered sugar (sifted)
• small pinch salt
• 3 tablespoons fresh key lime juice (from about 6 key limes)
• thinly sliced key limes
• key lime zest

Instructions

1. 1

   Preheat the oven to 325°F (163°C). Generously grease a large 10–12 cup bundt pan with 2 tablespoons melted butter then add 2 tablespoons of flour and shake the pan so it sticks to the melted butter and tap out the excess. Set aside.

2. 2

   In a medium bowl, whisk together the cake flour, salt, and baking powder. Then set aside (see notes on how to make cake flour).

3. 3

   In the large bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese and beat until smooth and combined. Add in the granulated sugar and beat at a medium speed until light and fluffy, scraping the bowl at least once, about 5 minutes.

4. 4

   Add the vanilla extract, key lime zest, lime juice, and heavy cream, then beat on medium speed until combined. At this stage, the mixture may curdle, which is fine.

5. 5

   Keeping the mixer on medium speed, add the eggs one at a time, allowing each egg to fully incorporate for 5–8 seconds before adding the next.

6. 6

   Stop the mixer, scrape down the bowl, and add the flour. With the mixer on its lowest speed, beat in the flour. Stop mixing once it’s just combined. Do not overmix.

7. 7

   Use a spatula to give the cake batter a few turns in the bowl to make sure all the ingredients are incorporated.

8. 8

   Transfer the cake batter into the prepared bundt pan. Use the back of a spoon to smooth it out, ensuring it’s level.

9. 9

   Bake the cake: Place the bundt pan on a baking sheet. Bake in the oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake feels firm when gently pressed. If the top of the cake starts to become too brown, you can cover it with a loose piece of foil.

10. 10

    Remove from the oven and set a timer for 12 minutes, then invert the pan onto a cooling rack to allow the cake to cool completely. The cooling process will take around 2 hours, and you shouldn’t attempt to glaze or slice the cake before then.

11. 11

    Make the glaze: In a medium bowl, whisk together the powdered sugar and a pinch of salt.

12. 12

    Add 2 tablespoons of fresh key lime juice and whisk until smooth.

13. 13

    If needed, add additional key lime juice 1 teaspoon at a time until the glaze is thick but pourable.

14. 14

    Glaze the cake: Once the cake is completely cooled, place it on a wire rack set over a baking sheet and slowly pour the glaze over the top, letting it drip down the sides. While the glaze is still wet, grate over some key lime zest and add some sliced key limes to the top of the cake.

15. 15

    Allow the glaze to set for 20–30 minutes before slicing and serving.