Martha Stewart Key Lime Bundt Cake

This Martha Stewart Key Lime Bundt Cake is a zesty and tender dessert with layers of graham cracker streusel and a sweet lime glaze. It includes fresh lime juice and zest and is a showstopper for spring and summer gatherings, serving up to 20.

Martha Stewart Key Lime Bundt Cake Ingredients

Streusel:

• 9 sheets graham crackers (1 sleeve)
• 2/3 cup all-purpose flour, plus more for pan
• 1/2 tsp kosher salt
• 3/4 tsp ground cinnamon
• 2/3 cup packed dark brown sugar
• 1 stick unsalted butter, room temp, cut into pieces

Cake:

• 1 stick + 6 tbsp unsalted butter, room temp
• 1 1/4 cups granulated sugar
• 1 1/4 tsp baking powder
• 1 1/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/4 cup fresh lime or Key-lime juice
• 1 1/2 tsp grated lime zest (from 4 to 6 limes)
• 3 large eggs, room temp
• 2 1/2 cups cake flour (not self-rising), whisked
• 1/2 cup whole milk, room temp

Syrup:

• 1/2 cup fresh lime or Key-lime juice (from 8 to 10 limes)
• 1/2 cup granulated sugar

Glaze:

• 1 cup confectioners’ sugar, sifted
• 2 to 3 tbsp fresh lime or Key-lime juice

How To Make Martha Stewart Key Lime Bundt Cake

1. Make the streusel: Preheat oven to 325°F. Process graham crackers into crumbs. Combine with flour, salt, cinnamon, and brown sugar. Add butter and mix by hand until moistened. Butter and flour a Bundt pan. Sprinkle 1 cup streusel into the bottom.
2. Mix the cake batter: Beat butter, sugar, baking powder, salt, baking soda, and lime zest until light and fluffy. Add eggs one at a time. Alternate adding flour in 3 additions with milk and lime juice, beginning and ending with flour.
3. Assemble and bake the cake: Dollop half of the batter over streusel. Sprinkle with 1 cup streusel. Add remaining batter and smooth top. Press remaining streusel into clumps and sprinkle over batter. Bake 45–50 minutes. Cool 10 minutes in pan, then invert onto a baking sheet and cool 10 minutes more.
4. Make the lime syrup: Boil lime juice and sugar in a saucepan until sugar dissolves. Brush entire cake with syrup until absorbed. Return cake to oven and bake 5 minutes to set.
5. Glaze the cake: Whisk confectioners’ sugar with lime juice. Transfer cake to wire rack. After 5 minutes, brush with glaze, dabbing the top gently. Let cool completely.

Recipe Tips

• Can I use bottled lime juice? Fresh lime juice gives the best flavor, but bottled can be used in a pinch.
• How to keep streusel crunchy: Let the cake cool fully and don’t wrap tightly if storing.
• What if I don’t have cake flour? Substitute with all-purpose flour and cornstarch.
• Can I make it ahead? Yes, it stores well at room temp for up to 3 days.
• How to transport without smearing glaze? Let the glaze set completely and loosely cover with foil.

What To Serve With Key Lime Bundt Cake

Serve this tangy cake with:

• Whipped cream or vanilla bean ice cream
• Fresh berries
• Iced tea or sparkling limeade
• Toasted coconut flakes

How To Store Key Lime Bundt Cake

Room Temperature: Store loosely covered with foil up to 3 days.

Refrigerate: Not necessary, but can be chilled and brought to room temp before serving.

Freeze: Freeze unglazed cake wrapped in plastic and foil for up to 2 months. Thaw overnight.

Key Lime Bundt Cake Nutrition Facts

• Calories: ~420
• Fat: ~22g
• Carbs: ~50g
• Sugar: ~30g
• Protein: ~5g

Nutrition info is estimated and may vary.

FAQs

Can I use regular limes instead of Key limes?
Yes, both work well.

Why bake again after applying syrup?
It helps the syrup set and adds a glossy finish.

Can I skip the streusel layer?
Yes, but it adds great texture and flavor.

Can this be made as a sheet cake?
Not ideal—the streusel and syrup layers work best in a Bundt pan.

Try More Recipes:

• Martha Stewart Italian Cream Cake
• Martha Stewart Ice Cream Cake
• Martha Stewart Hummingbird Cake