Key Lime Bundt Cake With Thick Lime Glaze
By Lucas Morgan
Prep
20 min
Cook
55 min
Total
75 min
Servings
12
Level
Medium
I make this Bundt cake for a dessert table when I can prepare the cake in advance and complete preparation just before serving․ This Bundt cake is moist and lime flavored with a brown topping and white icing in the grooves․ I like the thin key lime slices on the cake․
I bake in a heavy aluminum Bundt pan that holds 10 to 12 cups․ I grease and flour the pan thoroughly‚ paying special attention to nooks and crannies․ A cooking spray with lecithin can leave residue in the pan․ I beat butter and sugar at medium-high speed for 5 minutes until fluffy‚ adding one egg at a time․
Stir batter with dry ingredients in alternate batches‚ along with sour cream and juice․ Tap the counter three times to release air bubbles․ Bake until the crust is a deep golden color and the toothpick comes out clean․ After 10 minutes‚ invert it and cool completely on a wire rack․ Add glaze․
To conclude this question‚ I like a light glaze that pours off the whisk and pools on mounds (great with white glaze over green zest)․ Fresh lime slices can be added to the wet glaze‚ and a fine grater is good for adding powdered ingredients․
Why you'll love this recipe
- Twelve servings are adequate as a dessert portion for a main meal․ You do not need a second cake pan․
- Make the cake part of the recipe ahead of time and save the lime pieces and glaze for serving․
- Leftover slices of cake can be portioned from a ring cake to serve if you want dessert already handled․
- The cake is at room temperature and ready to be served to guests who might want seconds․
- The icing is added after baking․ Baking and icing a cake are two different steps․
Ingredients
- •3 cups all-purpose flour (375g)
- •2 cups granulated sugar (400g)
- •1 cup unsalted butter (225g, softened)
- •4 large eggs (room temperature)
- •½ cup sour cream (120ml, room temperature)
- •½ cup key lime juice (120ml, freshly squeezed)
- •2 tbsp key lime zest (12g)
- •1 tsp vanilla extract
- •1 tsp baking powder (5g)
- •1 tsp baking soda (5g)
- •½ tsp fine sea salt (3g)
- •2 cups powdered sugar (240g, sifted)
- •2 tbsp key lime juice (for the glaze)
- •2 tbsp heavy cream (2-3 tbsp, for glaze thickness)
- •2 fresh limes (for garnish slices and extra zest)
Instructions
- 1
Preheat the oven to 350°F (175°C). Brush softened butter into every crevice of a fluted Bundt pan, then dust it lightly with flour.
- 2
Cream the butter and granulated sugar in a large stand mixer bowl on medium-high speed for at least 5 minutes, until pale and fluffy.
- 3
Add the eggs one at a time, beating well after each addition.
- 4
Mix in the key lime zest and 1 teaspoon vanilla extract.
- 5
Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
- 6
Add the dry mixture to the butter mixture gradually, alternating with the sour cream and key lime juice. Start and end with the dry mixture.
- 7
Pour the batter into the prepared pan and smooth the top with a spatula.
- 8
Tap the filled pan firmly on the counter three times to release trapped air bubbles.
- 9
Bake for 50-60 minutes, until the crust is deep golden-brown and a toothpick comes out clean.
- 10
Cool the cake in the pan for exactly 10 minutes, then invert it onto a wire rack to cool completely.
- 11
Whisk the powdered sugar with 2 tablespoons key lime juice and 1 tablespoon heavy cream. Add cream 1 teaspoon at a time until the glaze falls from the whisk in slow ribbons.
- 12
Pour the glaze over the completely cooled cake. While it is still wet, dust with lime zest and press paper-thin lime half-moons into the glaze.
FAQ
Nutrition (per serving)
Calories
420
Reviews
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