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Key Lime Cake with Cream Cheese Lime Glaze Recipe

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4.2 from 8 reviews

This Key Lime Cake is a luscious and tangy dessert featuring a moist and fluffy cake infused with fresh key lime zest and juice. Topped with a smooth and creamy key lime glaze made from cream cheese and powdered sugar, this cake offers a perfect balance of sweet and citrus flavors. Ideal for gatherings or special occasions, it bakes to golden perfection in a bundt pan and provides 16 satisfying servings.

Ingredients

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 sifted cake flour
  • 1/2 tsp salt
  • 4 tsp key lime zest
  • 2 1/2 tbsp key lime juice
  • 1 tsp vanilla extract

Glaze

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

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and generously spray a 12-cup bundt pan with non-stick baking spray to ensure the cake does not stick.
  2. Cream Butter and Cream Cheese: In a mixer bowl, combine the unsalted butter, shortening or oil, and 8 oz of cream cheese. Beat on high speed for 2 minutes until fully blended and creamy.
  3. Add Sugar: Gradually add the granulated sugar while beating on high speed for about 7 minutes until the mixture turns very pale yellow and fluffy, indicating it is well aerated.
  4. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
  5. Add Dry Ingredients and Flavorings: Reduce the mixer speed to low and slowly add the sifted cake flour in two parts. Then add the salt, key lime zest, and key lime juice. Be cautious not to over mix at this stage to keep the cake tender.
  6. Mix in Vanilla and Final Blend: Add the vanilla extract, scrape the bowl sides again, and mix just until fully combined. Turn off the mixer to avoid overworking the batter.
  7. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 1 hour and 15 to 25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate and let it cool completely for at least 1 hour until it feels cool to the touch.
  9. Prepare the Glaze: In a bowl, mix together 4 oz cream cheese, powdered sugar, milk, vanilla extract, and key lime juice until smooth and creamy.
  10. Glaze and Serve: Pour the glaze over the cooled cake evenly. Note that this glaze contains cream cheese and should be refrigerated if not served immediately.

Notes

  • Ensure all dairy ingredients like butter, cream cheese, and eggs are at room temperature for best mixing results and smooth batter.
  • Do not overbeat the batter after adding the flour to keep the cake light and tender.
  • Sift the cake flour to remove lumps and aerate for a finer crumb texture.
  • The glaze contains cream cheese and must be refrigerated if storing leftovers.
  • Use fresh key limes if possible for the zest and juice to maximize the authentic citrus flavor.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.

Find it online: https://simpleplatter.com/key-lime-cake-with-cream-cheese-lime-glaze-recipe/