If you like tart desserts with tons of citrus flavor then you will LOVE this Key Lime Bundt Cake. Personally, I have an obsession with all things key lime… even a layer of our wedding cake was key lime.
I baked this the night before my brunch and waited to drizzle the icing and put the finishing touches on it about two hours before my guests arrived. I kept the cake tightly covered in aluminum foil, and it was still perfectly moist the next morning. The toppings make it absolutely beautiful — cream cheese icing (store-bought!), mint springs, lime twists and fresh lime zest! I promise you CAN make this brunch/dessert dish and you WILL impress those who will devour it. I rarely bake sweets, I mean it is as rare as can be, but this bundt cake has shed a whole new light on baking for me. I think I am just more of a dash of this and add that kind of cook… so following “to the T instructions” just kinda bores me??? Well not this beauty! I was terrified after the cake had cooled, and it was time to flip the bundt pan (horror images of broken cake flashing before my eyes)… but – it popped right out in one solid piece! I think I even stood there for a minute in disbelief. I had successfully baked a cake. This recipe is a combination of several that I pieced together with my own added touches. The best part is that you will use an individual serving of Greek yogurt, and use the yogurt cup as your measuring device for the other ingredients – this really simplifies things! Try this out — it’s a slice of heaven!
To purchase my Vietri “Incanto Lace” medium cake stand – click here
Key Lime Bundt Cake
- 3 eggs
- 1 individual serving of Chobani Greek key lime yogurt
- 1 yogurt cup of vegetable oil
- 2 yogurt cups of sugar
- 3 yogurt cups of flour
- 1 box of lime flavored Jell-o (3 oz)
- 1 1/2 teaspoons baking soda
- 1 regular lime for zest and topping slices
- 2 tablespoons key lime juice (fresh only)
- 1 Betty Crocker cream cheese frosting
- green food coloring (optional)
- mint sprigs (optional)
- non-stick cooking spray
- you will need a bundt pan and an electric hand mixer
- preheat your oven to 350
- generously spray non-stick cooking spray all over the inside of your bundt pan
- in a prep bowl mix the eggs, sugar, oil and yogurt together
- add the flour, the lime Jell-o powder, baking soda, 1 teaspoon lime zest and lime juice to the bowl and blend everything together with your mixer
- pour into your bundt pan and bake for 40ish minutes (do not remove until you pierce with a knife and it removes clean)
- cool for 5-10 minutes and then flip it onto a platter/cake stand (hit the sides a few times to loosen it before trying to lift off the pan)
- once entirely cooled you can ice it or cover the cake with foil and wait to finish the toppings until closer to your event
- microwave the icing for 10 seconds then stir in optional green food coloring (I did!)
- use a spatula to drizzle the icing
- scatter remaining lime zest
- top with a few thinly sliced and twisted limes and fill the center of the cake with fresh mint
My husband loves ‘all things key lime’!
I can’t wait to try this recipe.
(PS. You look stunning in that white dress!)