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Key Lime-Mint Bundt Cake with Key Lime Icing

Servings: 14

Ingredients

The Cake:

  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 2 cup white sugar
  • 4 eggs
  • 1/2 tsp rum or vanilla extract
  • 1/2 tsp mint extract
  • zest of 3 limes
  • 1/4 cup key lime juice
  • 1 cup milk

The Icing:

  • 3 cup powdered sugar
  • 1 tsp key lime juice
  • 1 tsp heavy cream or milk

Instructions

Directions:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 or 12-cup bundt pan.
  • In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
  • 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.
  • Add the extracts, key lime zest, and key lime juice. Stir just until combined.
  • 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.
  • 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.
  • 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:

  • 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.