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–+ servings
lime bundt cake recipe, served with a lime bundt cake icing.
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4.80 from 5 votes

Lime Bundt Cake Recipe

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 282kcal
Author: The Carefree Kitchen

Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1½ teaspoons lime zest (about 3-4 limes)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Glaze

  • 2/3 cup powdered sugar
  • 1 tablespoon lime juice
  • 1/2 teaspoon lime extract
  • 1/2 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Grease and flour a 9-10 cup bundt cake pan, then 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 extract. 
  • Add the flour mixture to the egg mixture, stirring until combined, then pour cake batter into the prepared bundt cake pan.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • 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.
  • In a large bowl, add the powdered sugar, lime juice, lime extract, and vanilla extract. Whisk well to combine, adding a bit more lime juice or powdered sugar if necessary to reach your desired consistency.
  • Drizzle the glaze over the cake and let it set up before slicing to serve with a dollop of whipped cream and some fresh raspberries. Enjoy!

Notes

Storing Instructions: Wrap any unfinished cake in aluminum foil, or a cake carrier with an airtight lid, and store for up to 2 days at room temperature, up to 4 days in the refrigerator, or up to 2 months in the freezer.  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.

Nutrition

Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 131mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg