Citrus Glazed Bundt Cake

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May 7, 2026

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This citrus glazed bundt cake is very different from your typical pound cake. The flavor from the key lime glaze cuts through all the buttery richness with a surprising bright and tangy taste people won’t be expecting. It’s the kind of cake that makes people stop in the middle of their first bite to ask what’s in it.

My aunt used to make a version of this key lime cake every Easter. I think about it anytime spring rolls around! The whole kitchen would smell like butter and citrus for hours. Now I make it whenever I need to bring something to a potluck or holiday dinner, and it never lasts long.

I’ve made this cake probably a dozen times now, and it’s become one of those recipes I can do without looking at the measurements anymore. The first time I brought it to a summer cookout, my neighbor asked if she could take the leftovers home. There weren’t any leftovers.

The cream cheese icing on top takes it from good to something you’ll want to hide in the back of the fridge so nobody else finds it. Rich, tangy, and smooth. Perfect for summer get-togethers, but honestly? It works any time of year when you want a dessert that feels a little special.

Why You’ll Love This Recipe

This cake brings something fresh to the table, and it’s one you’ll find yourself making again and again.

Key lime flavor is unexpected: Most people think key lime pie when they hear key lime, so this bundt cake catches them off guard in a good way.
Cream cheese icing makes it rich: That tangy frosting pairs with the citrus in a way that just works.
Great for gatherings: Potlucks, holidays, birthday parties. It travels well and feeds a crowd.
Looks impressive with minimal effort: A bundt pan does most of the decorating work for you.
Summer baking at its finest: Light and zesty without being too heavy for warm weather.

Ingredient Notes and Substitutions

You can tweak this recipe pretty easily depending on what you’ve got in your pantry or what you’re going for.

Key lime juice: If you can’t find key limes, regular lime juice works fine. Key limes are more tart and aromatic, but standard limes will still give you that citrus punch you’re after.
Evaporated milk: This keeps the cake moist without making it heavy. You could swap in whole milk or even water if that’s what you have, but evaporated milk gives you the best texture.
Butter: Four sticks sounds like a lot. It is a lot. But that’s what makes a pound cake a pound cake. Don’t try to cut corners here, or you’ll end up with something dry.
Cream cheese: Make sure it’s room temperature or your icing will be lumpy. Full-fat works best for that smooth, spreadable consistency.
All-purpose flour: This is what you want for pound cake. Cake flour will make it too delicate, bread flour too dense.

Tips for Success

A few things can make or break this cake, so keep these in mind.

Room temperature ingredients: Your butter, eggs, and cream cheese all need to be at room temp. Cold ingredients don’t mix right, and you’ll end up with a dense cake.
Cream the butter and sugar long enough: That 5 to 10 minutes isn’t a suggestion. This step creates the air pockets that give pound cake its texture.
Don’t open the oven early: Temperature drops can make your cake sink in the middle. Wait at least an hour before you peek.
Cool completely before icing: A warm cake will turn your beautiful icing into a melted mess sliding down the sides.
Use fresh key limes if you can find them: The bottled stuff works, but fresh juice and zest give you way more flavor.

Storage and Reheating

Cover the cake tightly or stick it in an airtight container. Because of the cream cheese icing, you’ll want to keep it in the fridge. It stays good for about 4 to 5 days this way.

You can freeze this cake for up to 2 months. Wrap it tight in plastic wrap and then foil. When you’re ready to eat it, let it thaw overnight in the refrigerator. The texture might be slightly different after freezing, but it’ll still taste great.

If you want to serve it at room temperature, just pull it out of the fridge about 30 minutes before you’re ready to slice it.

Serving Suggestions

This citrus dessert stands on its own, but a few additions can take it up a notch. Try it with fresh whipped cream and some extra lime zest sprinkled on top. A handful of fresh berries on the side looks pretty and adds another layer of flavor. For something more indulgent, drizzle a little extra lime glaze over individual slices right before serving.

Want to go all in? Add a scoop of ice cream!

FAQs

What’s the difference between key lime juice and regular lime juice?

Key limes are smaller and have a more intense tartness to them. They’re also way more aromatic than regular limes. If you can get your hands on key limes, the flavor difference is noticeable. But regular limes still work if that’s what you’ve got.

Why did my cake rise and then fall?

This usually happens when the oven was too hot at the start, or the pan was too small for the amount of batter. It can also mean there wasn’t enough structure built during mixing.

Notes

If you’re nervous about working with a bundt pan, don’t be. Just make sure you spray every inch of those grooves and let the cake cool before you flip it. It slides right out.