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Key Lime Bundt Cake

Key Lime Bundt Cake

Pull up a towel, sit under a palm tree and enjoy a slice of delicious Key Lime Bundt Cake.
Adapted from Southern Living Magazine, March 2011
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest
  • ¼ cup Key lime juice

Key Lime Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh Key lime juice
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
  • Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
  • Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
  • Prepare Key Lime Glaze by whisking together powdered sugar, Key lime juice, and vanilla until smooth.
  • Immediately brush over top and sides of cake. Cool completely (about 1 hour).
Keyword Bundt Cake, Key Lime