Lime Bundt Cake

This tangy Lime Bundt Cake is an absolute must-try for any citrus lovers out there.  It’s super moist, just the right amount of sweet and topped with a delicious homemade lime glaze.

This recipe can also be easily made with other citrus flavors, such as lemon, key lime, orange or even grapefruit!  Serve it up with a dollop of freshly whipped cream and along with some homemade strawberry sauce or fresh strawberry sauce and you will be in citrus heaven.

Glazed Lime Bundt Cake

Lime doesn’t always get the attention that it deserves.  Lime cakes, especially, are often made using loads of food coloring but very little lime.  This Lime Bundt Cake, however, features pure lime in all of its glory.

The secret ingredient in this recipe?  Limes.  Pure, unadulterated limes.  We know it may be tempting to buy the bottled stuff but trust us – the difference in flavor is unreal.  We do like to use a touch of lime extract just to give it a little extra boost, but for the most part, this is made with all real fruit. You can use key limes for a fantastic key lime bundt cake or just regular limes for a fantastic lime cake.

Key Ingredients

• Flour – either all-purpose flour or cake flour will work best.
• Baking Powder – this is what makes the cake rise in the oven.
• Sour Cream – Sour cream adds flavor but also keeps the cake nice and moist. Any type of sour cream will work great.  You can also substitute whole fat Greek yogurt, or even low-fat Greek yogurt if you are trying to cut calories.
• Eggs – eggs hold the batter together. Any type of large eggs will work.
• Fresh Limes – you will need both the juice and the zest from fresh limes. Be sure to zest them first!
• Vegetable Oil – you can also substitute avocado oil which is relatively flavor-free.
• Powdered Sugar – if your powdered sugar is at all clumpy, sift it through a fine mesh strainer before adding to the batter.
• Vanilla Extract – pure vanilla extract tastes best and compliments the lime flavor perfectly.
• Lime Extract – even though this recipe has fresh lime juice and zest, the lime extract will give it a little boost of flavor.

How to Make This Lime Cake Recipe

1. Make lime glaze.  In a large bowl, add the powdered sugar, lime juice, vanilla extract and lime extract.  Whisk well to combine, adding a bit more lime juice or powdered sugar if necessary to reach your desired consistency.  Set aside.
2. Mix batter.  Grease and flour a 9″ bundt cake pan and set aside.  In a medium bowl, sift together the flour, baking powder, and salt.  In a separate large bowl, whisk together sour cream, sugar, eggs, lime zest, oil and vanilla paste.  Add the flour mixture to the egg mixture, stirring until combined, then pour cake batter into the prepared bundt cake pan.
3. Bake.  Bake in a preheated 350 degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
4. Invert cake.  Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate. 
5. Serve.  Drizzle the glaze over the cake and let it cool completely before slicing.  Serve with a dollop of whipped cream and fresh berries.  Enjoy!

Recipe Tips

• Be sure and use a non-stick bundt cake pan! Even though it’s technically non-stick, you should still grease it anyways.  A little nonstick cooking spray or a light coating of butter will work great.
• Add a light dusting of flour and pat out any extra that doesn’t stick to the sides.
• After the bundt cake has baked completely, remove from the oven and let it cool for about 5-10 minutes, but no more than that!  If you let it cool for too long, it’s likely that it will stick.

Frequently Asked Questions

Storing and Freezing

• Room Temperature: Wrap any unfinished cake in aluminum foil, or a cake carrier with an airtight lid, and your Lime Bundt Cake can be stored for up to 2 days at room temperature
• Refrigerator: store in an airtight container or wrapped for up to 4 days in the refrigerator.
• Freezer: Wrap your unglazed bundt cake well with plastic wrap and aluminum foil.  Place in a larger freezer bag if it will fit, and store in the freezer for up to 2 months.  Once you are ready to eat, pull from the freezer and store at room temperature, or in the fridge, overnight.  Glaze at least an hour before eating so it has a chance to set.

More Bundt Cake Recipes

• Lemon Blueberry Bundt Cake
• Pumpkin Swirl Bundt Cake
• Lemon Bundt Cake
• Coconut Filled Chocolate Bundt Cake
• Lemon Raspberry Bundt Cake
• Funfetti Bundt Cake Recipe
• More Dessert Recipes
• More Best Cake Recipes
• White Sheet Cake
• Chocolate Sheet Cake

This easy homemade Lime Bundt Cake is super moist, perfectly sweet and topped with a yummy lime glaze.  It’s simple, beautiful and a great cake for any time of the year.