Key Lime Bundt Cake

With a hint of graham cracker in the batter and a condensed milk and lime ribbon running through the cake, you may have a hard time deciding which team you’re on: Team Pie or Team Cake.

Key Lime Bundt Cake
Makes 1 (15-Cup) Bundt Cake
  • 8 ounces cream cheese, softened
  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 2 tablespoons sweetened condensed milk
  • ⅓ cup plus 2 tablespoons Key lime juice, divided
  • 5 large eggs, room temperature, divided
  • 1 cup unsalted butter, softened
  • 1¾ cups granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • 3 tablespoons firmly packed lime zest (about 5 medium limes)
  • 2 tablespoons finely ground graham cracker crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1¼ cups whole buttermilk, room temperature
  • Sweet Buttermilk Glaze (recipe follows)
  • Garnish: finely ground graham cracker crumbs, Key lime slices
  1. Preheat oven to 325°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, 2 tablespoons flour, condensed milk, and 2 tablespoons Key lime juice on medium speed until smooth and well combined, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Add 1 egg; beat until well combined. Transfer mixture to a small bowl; set aside.
  3. In a clean bowl of a stand mixer fitted with the paddle attachment, beat butter, 1½ cups granulated sugar, brown sugar, and zest on medium-low speed just until combined; increase speed to medium and beat until fluffy, 3 to 4 minutes, scraping sides of bowl as needed. Add remaining 4 eggs one at a time, beating until well combined after each addition. (Mixture may look curdled at this point but will come together when flour is added.)
  4. In a large bowl, whisk together graham cracker crumbs, salt, baking soda, and remaining 3 cups flour. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined and scraping sides of bowl if needed.
  5. Spray a 15-cup Bundt pan with baking spray with flour. Spoon 3½ cups batter into prepared pan; gently tap on counter several times to get rid of any air bubbles and evenly spread batter in pan. Dollop cream cheese mixture over batter in pan, staying about ¼ inch away from edges if possible. Drag a knife through center of each dollop to swirl into batter. Spoon and gently spread remaining batter over top, covering cream cheese filling.
  6. Bake until a wooden pick inserted near center comes out clean, 55 to 65 minutes, loosely covering with foil to prevent excess browning if needed. Meanwhile, stir together remaining ⅓ cup juice and remaining ¼ cup granulated sugar.
  7. Let cake cool in pan for 20 minutes. Using a small offset spatula, gently loosen cake from center of pan. Invert cake onto a wire rack placed over a rimmed baking sheet. Gently brush juice mixture all over cake. Let cool completely.
  8. Spoon and spread Sweet Buttermilk Glaze over cake as desired. Garnish with graham cracker crumbs and lime slices, if desired.

Sweet Buttermilk Glaze
Makes About ⅔ Cup
  • 1½ cups confectioners’ sugar, sifted
  • 2½ tablespoons whole buttermilk
  • 1 tablespoon sweetened condensed milk
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon kosher salt
  1. In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.



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