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.

Jump to:

• Glazed Lime Bundt Cake
• Ingredients in Lime Bundt Cake
• How to Make Lime Bundt Cake
• How to Get Your Bundt Cake Out of the Pan
• Storing and Freezing
• Lime Bundt Cake Recipe
• More Bundt Cake Recipes

Glazed Lime Bundt Cake

Lime doesn’t always get the attention that it deserves.  Lime cakes, especially, are often made using artificial lime flavor and loads of food coloring.  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 this most part this is made with all real fruit.

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 some berries and you will be in citrus heaven.

Ingredients in Lime Bundt Cake

• Flour - either all-purpose flour or cake flour will work best.
• Baking Powder - this is what makes the cake rise in the oven.
• Salt - sea salt is our favorite.
• Sour Cream - 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.
• Sugar - you’ll need regular white granulated sugar.
• Eggs - any type of large eggs will work.
• Lime Zest - use fresh lime zest saved from the limes you use to make the glaze.
• Vegetable Oil - you can also substitute avocado oil which is relatively flavor-free.
• Powdered Sugar - any type will work.  We suggest sifting it first.
• Lime Juice - use fresh lime juice and be sure and save the zest for the cake.
• Vanilla Extract - pure vanilla extract tastes best.
• Lime Extract - use your favorite brand.  Lemon would work, too.

How to Make Lime Bundt Cake

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!

How to Get Your Bundt Cake Out of the Pan

Talk about frustrating!  You’ve gone and made this beautiful cake only to find that you can’t get it out of the pan.  We’ve all been there, and it’s the worst.  If you follow these steps, you shouldn’t have to worry about your Lime Bundt Cake sticking.

1. Be sure and use a non-stick bundt cake pan!
2. 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.
3. Add a light dusting of flour and pat out any extra that doesn’t stick to the sides.
4. 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.
5. If it looks like it’s still sticking a bit, you can take a knife and very carefully run it around the edges.
6. Place your serving plate on top and invert the entire cake by turning it upside down.
7. If you are still having some sticky spots, turn it back over and go over those places carefully with a knife again.

Can I Use A 12 Cup Bundt Pan?

Of course!  We've even converted the recipe for you here.  Your bake time will be closer to 40-45 minutes, so just keep a close eye on it in the oven.

• 2 ¼ cups All-Purpose Flour
• 3 tsp Baking Powder
• 1 tsp Salt 
• 1 ½ cups Sour Cream
• 4 large Eggs
• 1 ½ cups Sugar
• 2 tsp, Lime Zest
• ¾ cup Vegetable Oil

Storing and Freezing

• How to Store: 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, or up to 4 days in the refrigerator.
• How to Freeze: 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
• Lemon Bundt Cake
• Coconut Filled Chocolate Bundt Cake
• Lemon Raspberry Bundt Cake

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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.

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