White Chocolate Key Lime Bundt Cake

You'll love every bite of this easy white chocolate key lime bundt cake recipe! Moist & tangy, with a tart-sweet lime glaze. It's even better the second day!

Course Dessert - Cake

Cuisine American - Southern

Prep Time 10

Cook Time 50

Cooling Time 10

Total Time 1 10

Servings

Calories 489kcal

Author Marye Audet-White

Ingredients

1 cup butter room temp.
1 ½ cups sugar
2 tsps. vanilla
3 eggs room temp
2 tbs lime zest grated
2 ½ cups all-purpose flour
1 teaspoon baking powder
pinch salt
1 cup buttermilk not low fat
⅓ cup key lime juice if you can't find it you can use regular lime juice.
1 ¼ cups white chocolate chips
1 cup powdered sugar
3 tablespoons key lime juice

Instructions

Preheat the oven to 350F.
Grease and flour a bundt pan.
Beat the butter and then slowly add the sugar.
Cream until light and fluffy.
Add eggs one at a time, mixing well after each.
Add vanilla and lime zest.
Melt the white chocolate chips.
Beat in to the butter mixture.
Mix the flour, baking powder, and salt.
Mix the ⅓ cup lime juice with the buttermilk.
Add the flour to the butter in three parts, alternating with the buttermilk.
Mix until blended.
Spoon into prepared pans and bake 45-50 minutes, or until an instant-read thermometer inserted halfway between the pan center and the outside reads 200℉.
Let cool 10 minutes and carefully turn out of pan.
Add the remaining lime juice to the powdered sugar to make a glaze.
Spoon it over the warm cake.
Add more glaze when the cake cools.

Video

Notes

Storage:

Let your bundt cake cool down to room temperature before storing it. Keep leftover cake in an airtight container or covered with plastic wrap five days. No need to refrigerate.

You can wrap individual slices in plastic wrap then aluminum foil, and freeze them in a freezer bag or airtight container for up to three months.

Tips:

Key limes are only available certain times of year, if at all. You can use bottled key lime juice (available on Amazon) and regular lime zest - it will be fine.
Important! Use room-temperature butter, eggs, and buttermilk.
Scrape down the sides and bottom of the bowl often, especially after adding each egg.
Let the melted white chocolate cool for a few minutes before adding it to the butter mixture. Hot melted chocolate could curdle the eggs!
Reduce your mixer to low speed when alternating the flour and buttermilk mixtures. Overmixing the batter will make key lime cake tough and dry.
Make sure you thoroughly grease and flour your bundt pan before pouring in the batter so the cake doesn’t stick to the sides of the pan. A no-stick baking spray works best with fancy bundt cake pans.
After you pour the batter into your bundt pan, firmly tap the pan on the counter several times to help release any trapped air bubbles.

Nutrition