Mini cakes flavored with lime and cream cheese. There’s no butter, no oil, and the batter’s made in one bowl.
First things first, I have a confession to make. A deep, dark confession: I used regular limes to make these mini bundt cakes. Not key limes.
Now if you’re anything like me, you’re probably thinking, ‘Whatever, key limes can’t be that different’. But this issue is more sensitive than you may expect. In 1965, legislation was introduced in Florida to slap a $100 fine for anyone advertising a Key Lime Pie that wasn’t made with real key limes.
Luckily for me* – and everyone else who doesn’t have access to key limes all year round – the legislation didn’t pass.
*Although since I’m not in Florida, they couldn’t fine me anyway. Ha!
The Key Lime Pie is the official state dessert of Florida, one of the many states holding presidential primaries today. Florida, Illinois, Ohio, North Carolina and Missouri are all holding primaries, and Republicans will also be caucusing in the Northern Mariana Islands. So it’s a busy day in the seemingly-never-ending US election process.
As per usual, a lot of the focus has been on Sunshine State, the third most popular state in America (and Marco Rubio’s home state). And all this talk of Florida has made me think about Key Lime Pies.
(Yes, that really is the way my brain works).
Since I’ve had Key Lime Pies on the brain, but also wanted to make something that was both portable and easy to prepare, I settled on baking mini bundt cakes. That may have also had something to do with the fact that I recently re-discovered my mini bundt pan. I bought that pan years ago, used it once, and promptly forgot about it. Oops.
These little cakes are made using cream cheese and yogurt for moisture and flavor. Lime zest and juice are in both the cakes and the toppings. That glaze you can see on top of the cakes is ridiculously easy to make – it’s literally just lime juice and confectioners’ sugar (aka icing sugar) whisked together.
Because these are Key Lime Pie Bundt Cakes, they’re topped with graham cracker crumbs (or crushed digestive biscuits), and more lime zest. But those toppings are technically optional (but highly recommended).
Fun Fact: Key limes are named after the Florida Keys.
If you’re happen to be a key lime purist – or just happen to have a bunch of key limes – then I imagine this recipe will work using key limes instead of regular limes.
Also, if you’re ever wondering whether you’re staring at a key lime or a regular lime, keep in mind that key limes are (a) smaller; and (b) more yellow.
One of these days I’ll make these cakes with real key limes. But until then, I’ll just be pleased that I won’t be fined for using common green limes in my cake version of pie.
Fun Fact: Florida has over 1250 golf courses – more than any other US state.
- Mini Bundt Cakes
- 4 oz (115g) reduced fat cream cheese
- ½ cup (110g) granulated sugar
- ½ cup (120g) Greek-style yogurt
- 2 teaspoons lime zest
- 2 teaspoons lime juice
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup (125g) all purpose flour
- 1 tablespoon (10g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (50g) confectioners’ sugar
- 1 ½ teaspoons lime juice
- Lime zest
- Graham cracker crumbs
- For the bundt cakes: Preheat the oven to 350°F (180°C). Grease a 12-hole mini bundt pan with cooking oil spray.
- In a large bowl, use electric beaters to beat the cream cheese and sugar together until smooth and creamy. Add the yogurt, lime zest, lime juice and vanilla extract, and beat until well combined. Beat in the eggs one at a time.
- Sift in the flour, cornstarch, baking powder and baking soda. Add the salt, and mix with a spoon until just combined.
- Transfer the batter to the prepared mini bundt pan, filling the holes approximately three-quarters of the way up.
- Bake for 22 – 25 minutes, or until the tops are dry and a skewer comes out clean (or with a few crumbs).
- Let the bundt cakes cool on the pan for 5 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.
- For the glaze: Sift the confectioners’ sugar into a medium-sized bowl. Add the lime juice, and whisk until completely combined. If the glaze appears to be too thin, sift in some more sugar.
- Spoon or drizzle the glaze over the top of the cooled bundt cakes. Quickly top with some lime zest and graham cracker crumbs.
- Store the bundt cakes in an airtight container.
Cornstarch is also known as cornflour, and crushed digestive biscuits can replace the graham cracker crumbs.
Room temperature ingredients
Make sure your cream cheese and eggs are at room temperature.
I used ⅓ reduced fat cream cheese.