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Key Lime Bundt Cake

Fine, dry bread crumbs & softened butter (for coating pan)
3 cups sifted all-purpose flour
2 tsps baking powder
1/2 tsp Trapani Sea Salt
8 oz unsalted butter, at room temp.
2 cups sugar (or Organic Evaporated Cane Juice Crystals)
1 teaspoon Pure Key Lime Extract
4 extra large or jumbo eggs 1 cup milk
Finely grated zest of 3 key limes (or 1 lemon)

1/2 cup water
1/2 teaspoon Pure Key Lime Extract
3/4 cup sugar

Preheat oven 350 degrees F.
Butter 10 inch tube pan (or Bundt pan) and sprinkle w/ bread crumbs to coat
Sift together flour, baking powder, Trapani Sea Salt and set aside.
Beat butter till soft, gradually add sugar, beat 'till light & fluffy. Beat in eggs one at a time, scraping down bowl after each addition. Add Pure Lime Extract.
On lowest speed, alternately add dry ingredients & milk, scraping bowl as necessary and beating just to mix each addition. Stir in lime or lemon zest by hand.
Pour half the batter on one side of pan, half in other. Level top by briskly rotating pan back and forth.
Bake until cake tester comes out clean, about 1 1/4 hours. Let cool slightly on wire rack - 10-15 mins.
Stir Pure Lime Extract, water and sugar together just to mix.
Place cake rack on tube pan and invert and place rack over foil. Using pastry brush, brush glaze all over warm cake until completely absorbed. Brush on any glaze that drips onto foil.
Let cake cool completely & transfer to cake platter. Let stand loosely covered for several hours or preferably over night. When ready, outside of cake will be completely dry.

Recipe adapted from
Photo courtesy of

Products suggested for this recipe:

Pure Key Lime Extract
Key lime extract makes it easy to add this unique citrus flavor to all your favorite foods.
From $2.95

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