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5 from 4 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 mins
Cook Time45 mins
Cooling time5 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 282kcal
Author: The Carefree Kitchen


  • 1 ½ cup Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Sugar
  • 3 large Eggs
  • ½ cup Vegetable Oil
  • 1 cup Sour Cream
  • 1 ½ tsp Lime Zest from 3-4 Fresh Limes


  • cup Powdered Sugar
  • 1 Tablespoon Lime Juice
  • ½ tsp Lime Extract lemon would work too
  • ½ tsp Vanilla Extract


  • 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 paste. 
  • 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, 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.
  • 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!


This is a small cake. If you are looking for a full-size pound cake, look at the recipe variation above the recipe card and I have made the necessary conversions for a bigger Lime Bundt Cake. 
You can use a 9 or 10 cup bundt pan for this recipe. Obviously, the 10 cup pan will yield a more shallow cake. Keep that in mind when you are selecting which pan to use. It's also a great recipe for mini bundt pans - just be sure and adjust the bake time accordingly.


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