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A professional food photo of a Key Lime Bundt Cake with a soft golden-green sponge and heavy white glaze on a white plate.

Key Lime Bundt Cake with Thick Zesty Glaze

A moist, citrus-packed Key Lime Bundt Cake featuring a tender golden-green sponge, a decadent thick white lime glaze, and fresh lime garnishes. The perfect zesty dessert for summer entertaining and Pinterest-worthy plating.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 3 cups (375g) All-Purpose Flour
  • 2 cups (400g) Granulated Sugar Rub with zest
  • 1 cup (226g) Unsalted Butter Softened
  • 1 cup (240ml) Full-fat Sour Cream Room temperature
  • 1/2 cup (120ml) Key Lime Juice Freshly squeezed
  • 2 cups (240g) Powdered Sugar Sifted
  • 1 tbsp (15ml) Heavy Cream For opacity

Equipment

  • 1 10-12 cup Bundt Pan Fluted design
  • 1 Microplane Zester For fresh zest

Method
 

Baking the Cake
  1. Preheat oven to 350°F (175°C) and grease a 10-12 cup fluted bundt pan thoroughly with baking spray.
  2. Cream butter, sugar, and lime zest. Add eggs one at a time. Alternately add dry ingredients and sour cream, finishing with lime juice.
  3. Pour into pan and bake for 50-60 minutes until light golden-green and a skewer comes out clean.
Glazing and Garnishing
  1. Whisk powdered sugar, lime juice, and heavy cream until a thick white consistency is reached.
  2. Pour glaze over cooled cake in heavy drips. Garnish with lime zest and three thin lime rounds.

Notes

Use room temperature ingredients for the smoothest batter.
Ensure the cake is completely cool before glazing to maintain the thick, opaque look.