Key Lime Bundt Cake
Key Lime Bundt Cake made with sour cream, lime zest and buttermilk. Delicious key lime bundt cake recipe with a simple powdered sugar glaze.
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Cake
Cuisine: American
Keyword: Key Lime Bundt Cake
Servings: 12 servings
Calories: 354kcal
- 3 eggs
- 1 ⅓ cups white granulated sugar
- ¾ cup butter softened to room temperature
- 2 ¾ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup sour cream
- ¾ cups buttermilk
- ¼ cup lime juice (fresh or bottled)
- 1 tablespoon lime zest (you'll need to zest about 2 medium limes)
Simple glaze
- ½ cup powdered sugar
- 1 tablespoon heavy whipping cream or milk
- ½ tsp vanilla extract
Preheat oven to 350°. Grease bundt pan with non-stick baking spray.
Combine dry ingredients in a bowl, whisk and set aside.
In another bowl combine the eggs, sugar, and butter. Mix until light and fluffy and it has doubled in size (about 3-4 minutes).
Add vanilla and sour cream to the butter mixture and mix on low until just combined. Add the dry ingredients and the buttermilk and mix just until combined.
Add the lime juice and mix the batter on medium until creamy, scraping the sides before completing mixing. Do not overmix.
Fold in lime zest until well incorporated. Pour into the greased bundt pan. Drop the pan lightly on a hard surface 1 or 2 times to remove air pockets.
Bake for 30-35 minutes. Toothpick should come out clean.
Allow to cool on wire rack for about 10 minutes before removing from the pan and placing on the wire rack to cool completely.
To make the glaze, use a fork to stir all of the ingredients together until smooth and then drizzle it over the cake.
Calories: 354kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 179mg | Potassium: 119mg | Fiber: 1g | Sugar: 28g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg