This Lime Bundt Cake is so moist, flavorful, and beautiful. Serve it up any time, whether it’s a holiday or just a simple summer day!
Easy Lime Bundt Cake Recipe
This lime bundt cake has such an amazing flavor. It’s extremely simple, and yet the citrus makes it so bright and flavorful. That balance makes it the perfect dessert for any occasion.
This cake is tasty, beautiful, and just so fun. Serve it on holidays (Easter, Christmas, maybe even St. Patrick’s Day!), or serve it up during the summer. There’s never a bad time for this one.
Why You’ll Love this Lime Bundt Cake Recipe:
- FLAVORFUL: The lime flavor is simple yet BRIGHT. It’s absolutely delicious, sure to please everyone.
- ANY TIME CAKE: You don’t need a special occasion to justify baking this beautiful lime cake!
- SIMPLE RECIPE: This recipe is pretty short and straightforward, so you won’t have trouble making your way through the steps.
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How to Make Lime Bundt Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Grease the cake pan and preheat the oven.
- Combine butter, sugar, and shortening in a stand mixer.
- Add in wet ingredients and continue mixing.
- Then stir in the dry ingredients until everything is combined into a smooth batter.
- Pour batter into the cake pan(s) and bake (timing depends on the number and size of pans; see the recipe card for details).
- Combine lime juice and powdered sugar to make the lime glaze.
- After baking, let the cake cool, remove it from the pan, and pour the glaze over top.
- Slice and enjoy!
You will need about 4 limes to make this cake. I always grab an extra lime just in case, though!
The trick for easy removal is to grease the pan with Crisco and then flour it in every nook and cranny. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. Once your cake is baked, let it cool for about 10-20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
Recipe Tips and Tricks
- Make sure the cake pans are well-greased with butter/nonstick spray and flour before filling them with batter. This is the best way to keep your cake from sticking.
- You can use this recipe to bake one larger cake, or split the batter between multiple cake pans.
- The cake is done when a toothpick comes out clean, with a few moist crumbs.
- Store this lime bundt cake in an airtight container in the refrigerator for up to 5 days.
Everyone will love this beautiful lime bundt cake. Serve it for the perfect flavorful dessert, any time!
More Easy Cake Recipes We Love
- Angel food Cake
- Fresh Mango Cake
- Red Velvet Cake with Raspberry Cream Cheese Frosting
- Lemon Bundt Cake
- Chocolate Pound Cake
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lime Bundt Cake Recipe
Ingredients
For the Cake
- 30.5 ounces yellow cake mix (2 (15.25-ounce) boxes)
- 1⅔ cups water
- ⅓ cup lime juice 75 grams(from 2½ limes)
- 4 teaspoons lime zest (from 2 limes)
- ⅔ cup vegetable oil
- 3 large eggs room temperature
For the Glaze
- 2 cups powdered sugar
- 4 tablespoons lime juice (from 2 limes)
Equipment
- Kitchen Scale
- Bundt cake pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Grease a bundt pan with butter or nonstick spray and flour. Set aside.
- Mix the cake mix, water, lime juice, lime zest, oil, and eggs in a large bowl.30.5 ounces yellow cake mix, 1⅔ cups water, ⅓ cup lime juice, 4 teaspoons lime zest, ⅔ cup vegetable oil, 3 large eggs
- Pour batter into the prepared bundt pan. If you are baking it all in one pan, bake for about 60 minutes, or until a toothpick inserted comes out clean or with moist crumbs. If you are baking in 2 pans, like I did, bake for about 45 minutes. I split the batter evenly between both the large pan and the smaller pan and they were done at the same time. If your bundt pans are significantly different in size, keep an eye on the smaller one as it will bake quicker than the larger one.
- While the cake is cooking, mix up the glaze. Combine the powdered sugar with 3 tablespoons of lime juice and whisk together. It will take about a minute before all of the powdered sugar has dissolved into the lime juice. If your glaze is too thick, add in the remaining tablespoon of lime juice.2 cups powdered sugar, 4 tablespoons lime juice
- Once your cake has cooled, remove from the bundt pan and place onto a plate or cake stand. If you did 2 cakes, simply stack the smaller one on top of the larger one. Pour the glaze on top of the cake and let it drip down the sides. Garnish with lime slices if you so desire. Slice and serve!
Notes
- Make sure the cake pans are well-greased with butter/nonstick spray and flour before filling them with batter. This is the best way to keep your cake from sticking.
- You can use this recipe to bake one larger cake, or split the batter between multiple cake pans.
- The cake is done when a toothpick comes out clean, with a few moist crumbs.
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