Key Lime Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">60ml fresh key lime juice (regular lime juice works too)</li><li class="ingredients-single-item">2 tbsp key lime zest (from about 10 key limes or 4 regular limes)</li><li class="ingredients-single-item">120ml buttermilk, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh key lime juice</li><li class="ingredients-single-item">1 tsp key lime zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (325°F). Thoroughly grease and flour a 25cm bundt pan, taking care to reach all the crevices. This detailed preparation is crucial for clean cake release after baking – any missed spots may cause the cake to stick.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This thorough mixing ensures leavening agents are evenly distributed throughout the batter, promoting an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended beating creates tiny air pockets that will help your cake rise and achieve a tender crumb. The mixture should change from yellow to almost white.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure everything incorporates evenly. The emulsifiers in egg yolks help bind the water and fat in your batter, creating a smooth, unified mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the lime zest, lime juice, and vanilla extract until fully incorporated. The mixture may look slightly curdled at this point – don't worry, that's normal when adding acidic ingredients to the creamed mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the flour mixture in three parts, alternating with the buttermilk (beginning and ending with flour). Mix on low speed just until combined after each addition. This alternating method prevents gluten development which would make your cake tough. The batter should be smooth and have a medium consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (not wet batter). The cake should just be starting to pull away from the sides of the pan, and the top will spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for exactly 10 minutes – no longer, no less. This critical timing allows the cake to set enough to hold its shape but still release easily. Invert onto a cooling rack and gently remove the pan. If it resists, tap the pan lightly or run a thin knife around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake cools completely, prepare the glaze by whisking together the powdered sugar, lime juice (start with 2 tablespoons and add more for desired consistency), and lime zest. The glaze should be thick but pourable – it should coat the back of a spoon and slowly drip off.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the cake is completely cool (at least 1 hour), place it on a serving plate and drizzle the glaze over the top, allowing it to naturally flow down the sides. For the most attractive finish, work slowly, concentrating the glaze on the top ridges so it cascades beautifully down the cake's contours.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set for about 15 minutes before serving. For the best flavor, enjoy at room temperature. The citrus notes will be more pronounced than when the cake is chilled. Store covered at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>