This cake makes it into the top 5 favorites! Source: bakerbynature.com.
Ingredients
For the cake
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups (340g) unsalted butter, room temperature
- 1 cup (227g) brick-style full-fat cream cheese, room temperature
- 2 cups (398g) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs, room temperature
- 1⁄2 cup (113ml) key lime juice
- 3 tablespoons (36g) key lime zest, finely grated
- 2 tablespoons (28ml) canola oil
For the soaking syrup
- 1⁄3 cup (76ml) key lime juice
- 1⁄2 cup (99g) granulated sugar
For the icing
- 2 cups (228g) confectioners’ sugar, sifted
- 1⁄4 teaspoon salt
- 2 1⁄2 tablespoons (35ml) key lime juice
- lime zest, finely grated, for garnish (optional)
- lime spirals for garnish (optional)
Instructions
For the cake
- Preheat the oven to 325°F. In a medium mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
- Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the lime juice, lime zest, and oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined.
- Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour.
- Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
- Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack.
- Slowly brush the warm lime soaking syrup all over the cake, top and sides, allowing it to sink in before adding more.
- Once all of the syrup has been added, set the cake aside to cool completely, about 2 1⁄2 hours.
For the soaking syrup
- In a medium saucepan, combine the lime juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved. Remove from heat and use as directed above.
For the icing
- In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lime juice, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more lime juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time.
- Drizzle the glaze over the cooled cake. Decorate with lime zest and lime spirals, if using. Then allow it to set for 20 minutes. Slice and serve!
Notes
- If you cannot find key limes, you can use bottled key lime juice and just regular lime zest.
- This cake was developed specifically to be baked in a bundt pan; results may vary in a 9×13-inch pan or as cupcakes.
- Make sure your butter and cream cheese are at room temperature or they won’t properly cream.
- Do not cut back on the sugar or your cake will be overly tart. Don’t substitute brown sugar — the molasses undertone doesn’t pair well with key lime.