Lime Bundt Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

Calories: 536kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

Print Recipe

Equipment

Kitchen Scale
Bundt cake pan
Stand Mixer

Ingredients

For the Cake

2½ cups granulated sugar 500 grams
¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
¾ cup vegetable shortening 138 grams (¾ stick)
3 cups all-purpose flour 360 grams
1 teaspoon baking powder 4 grams
¾ teaspoon kosher salt
4 large eggs 200 grams, room temperature
¾ cup sour cream 170 grams, room temperature
½ cup milk 114 grams, room temperature
⅓ cup lime juice 75 grams, from 2½ limes
4 teaspoons lime zest 8 grams, from 2 limes

For the Glaze

2 cups powdered sugar 226 grams
4 tablespoons lime juice 70 grams, from 2 limes

Instructions

Preheat oven to 350°F. Grease a bundt pan with butter or nonstick spray and flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and shortening on high for 1 minute. While that is beating, in a small bowl, combine the flour, baking powder, and salt. Once the butter mixture is combined, add in the eggs, sour cream, milk, and lime juice. Mix for another minute. Add in the lime zest and stir. Add in the flour mixture and stir to combine until the flour is integrated.
3 cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon kosher salt, 2½ cups granulated sugar, ¾ cup unsalted butter, ¾ cup vegetable shortening, 4 large eggs, ¾ cup sour cream, ½ cup milk, ⅓ cup lime juice, 4 teaspoons lime zest
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.

Storage: Store lime bundt cake in an airtight container in the refrigerator for up to 5 days.

Nutrition