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
- Preheat oven to 325°.
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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
- In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.