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Key Lime-Mint Bundt Cake with Key Lime Icing

Yields14 Servings

The Cake:
 3 cups all-purpose flour
 1 tbsp baking powder
 ½ tsp salt
 1 cup butter, room temperature
 2 cups white sugar
 4 eggs
 ½ tsp rum or vanilla extract
 ½ tsp mint extract
 zest of 3 limes
 ¼ cup key lime juice
 1 cup milk
The Icing:
 3 cups powdered sugar
 1 tsp key lime juice
 1 tsp heavy cream or milk
Directions:
1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 or 12-cup bundt pan.

2

In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

3

In the bowl of a stand mixer or using a large bowl with a hand mixer, beat the butter and sugar together until light and fluffy. This will take about 5 minutes. Add the eggs one at a time, incorporating each before adding the next.

4

Add the extracts, key lime zest, and key lime juice. Stir just until combined.

5

Beat the flour mixture into the butter mixture, alternating with the 1 cup of milk. Finish with the dry ingredients. Mix until you have a smooth batter and there are no streaks of flour. Make sure you reach the bottom of the bowl.

6

Pour or spoon the batter into the prepared bundt pan. Smooth the top of the batter and bake for 60 minutes on the middle rack, or until a toothpick comes out clean.

7

Cool cake on a wire rack for about 10-15 minutes before removing from the pan. After removing the cake from the pan, allow the cake to cool completely before decorating with the icing.

To make the icing:
8

In a small bowl, combine 3 cups of powdered sugar with the 1 teaspoon lime juice and 1 teaspoon heavy cream or milk. Add key lime juice and/or heavy cream a 1/2 teaspoon at a time to powdered sugar until icing reaches your desired consistency. Drizzle or pour onto completely cool bundt cake.

Nutrition Facts

Serving Size 1 slice

Servings 14