Key Lime Cake Recipe

Closeup of a key lime cake topped with white glaze, lime zest, and sliced limes on a serving platter

4.36 from 92 votes

This Key Lime Cake Recipe is a perfect balance of sweet and tart just like a key lime pie! Each moist and tender yet dense bite is packed with citrus flavor then topped with a delicious cream cheese glaze.

Prep Time30

Cook Time1 25

Resting Time10

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 543kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cake

1 1/2 cups unsalted butter room temperature
2 tbsp shortening or oil
8 oz cream cheese room temperature
2 3/4 cups granulated sugar
6 large eggs room temperature
3 cups plus 1 tablespoon of sifted cake flour
1/2 tsp salt
4 tsp key lime zest
2 1/2 tbsp key lime juice
1 tsp vanilla extract

For the Glaze

4 oz cream cheese room temperature
2 cups powdered sugar
2 tbsp milk
1 tbsp key lime juice
1 tsp vanilla extract

Instructions

For the Cake

Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray.
In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt, zest and juice. Be careful not to over beat.
Lastly, add in vanilla extract, scrape down sides and mix until well combined and turn off mixer.
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.

For the Glaze

Mix cream cheese, powdered sugar, milk, vanilla extract and key lime juice until smooth then pour over top of cooled cake and serve. Note: this icing must be refrigerated so keep that in mind.

Notes

How to Store

Room Temp: If you leave the cake unglazed, you can keep it tightly wrapped on the counter for up to 2 days. Serve the cream cheese glaze on the side and keep that in the fridge until you're ready.
Fridge: Because this cake has a cream cheese glaze, it needs to be refrigerated once glazed. Wrap it well or store it in an airtight container and refrigerate for up to 1 week. This pound cake holds up really nicely chilled!
Freezer: Wrap slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 6 months. Thaw overnight in the fridge. If freezing unglazed, wait and add the glaze after thawing.

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