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Lime Bundt Cake

ByAmber Brady On Updated
38 Comments

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Recipe
4.85 from 13 ratings

This Lime Bundt Cake is easy to whip up and tastes like pound cake with a tangy lime glaze on top!  

This Lime Bundt Cake is easy to whip up and tastes like pound cake with a tangy lime glaze on top!

UPDATED 1/28/17: I have totally made over this recipe to make it a lot better. The cake now rises much better, is moist and buttery with a hint of citrus, and a tangy lime glaze on top. I have not updated the pictures, but it will be a more golden brown color, so you know what to expect. Thanks, and I hope you enjoy the alterations! 🙂  

St. Patrick’s Day is next month and I celebrate every year with lime recipes. Not because they are Irish, but because they are “green.” Haha. That, and I can’t get enough citrus desserts in the late winter/early spring months because it helps brighten up those gloomy days!

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My son especially loved this cake because, “I can pick it up and eat it with my hands, and the frosting on top is really good!” So there you have it! Haha. I thought the texture of this lime bundt cake was very similar to that of a pound cake, and the glaze on top is a MUST! It gives it that added ZING of bright cheery lime!

This Lime Bundt Cake is easy to whip up and tastes like pound cake with a tangy lime glaze on top!

I am one who doesn’t love a bunch of frosting, so this was the perfect dessert for me to have the tender cake with just enough tangy-sweet glaze to hit that sweet spot after dinner time!

This Lime Bundt Cake is easy to whip up and tastes like pound cake with a tangy lime glaze on top!
4.85 from 13 ratings

Lime Bundt Cake

Created by Amber Brady
Yields12 servings

Ingredients

Cake:

  • 3 cups (360 g) all-purpose flour, (Stir flour before measuring, then scoop and level each cup carefully. You don't want dense cake.)
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 1 ½ cups (250 g) granulated sugar
  • 1 cup (226 g) unsalted butter, room temperature
  • ½ cup (113 g) coconut oil or shortening, room temperature
  • 5 large eggs
  • 1 cup (237 ml) whole milk
  • 6 to 8 Tbsp lime juice, (2-3 limes)
  • 1 lime zested, (about 1 ½ tsp)

Glaze:

  • 3 to 4 Tbsp lime juice, (about 1 lime)
  • zest of 1 lime, (about 1 ½ tsp)
  • 1 cup (120 g) powdered sugar

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Butter and flour a large bundt pan.
  • Sift flour, baking powder, and salt into medium bowl. Set aside.
  • Using an electric mixer, cream together butter, coconut oil, and sugar. Add eggs one at a time, mixing well with each addition.
  • Alternate adding the dry ingredients and milk to the butter mixture. Starting and ending with dry ingredients, and mixing until just incorporated between each addition. (Add ⅓ of the dry ingredients to the butter mixture. Mix. Add ½ the milk. Mix. Add another ⅓ of the dry ingredients. Mix. Add the rest of the milk. Mix. Add the rest of the flour. Mix until just incorporated.)
  • Mix in lime juice and zest until just incorporated.
  • Pour batter into prepared bundt pan. Spread evenly with a spatula. Bake at 350 degrees Fahrenheit until a toothpick inserted into the thickest part of the cake comes out clean, about 45 to 55 minutes. Cool cake in pan for 10 minutes. Turn cake out onto a plate and cool completely.
  • Make the glaze by whisking the ingredients together to desired consistency, adding more lime juice to thin, or more powdered sugar to thicken. Pour over cooled cake. Slice and serve. Store cake in an air tight container up to 5 days.

Notes

  • RECIPE UPDATED 1/28/17
  • Altered from Plain Chicken
  • Original recipe was an altered version from Give Recipe if you want to see the difference of ingredients.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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This Lime Bundt Cake is easy to whip up and tastes like pound cake with a tangy lime glaze on top!

I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

4.85 from 13 votes (13 ratings without comment)

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38 Comments

  1. I think the milk is the issue here, there is a lot of liquid in this cake. It night be making it playdoh-ey. Mine didn’t bake well either.

    Reply

    1. I’ve totally made over this recipe and will be updating it soon!

      Reply
  2. Dawn Lavers says:

    I’m so disappointed. I just made this, and it’s awful! I can’t imagine what went wrong, but it didn’t rise, tastes stale, and the consistency is like old paste or something. I could cry. Planned on taking it to ladies luncheon tomorrow. I’m glad I was suspicious that something was wrong, and tasted it tonight! Is there by any chance a misprint in the recipe? All I know to do is go buy all new fresh ingredients (flour, baking powder, oil, etc), even though none of mine were old to begin with, and try all over again. I was so looking forward to this light citrus-y beauty! Help?

    Reply

    1. Dawn, I’m so sorry to hear that! What a bummer! Try swapping baking soda for baking powder, and maybe increase it to 2 tsp (instead of 1 1/2). If you want more citrus flavor, try swapping some of the milk for lime juice. I would also consider increasing the salt to 1 tsp just to help bring out the flavor of the lime more. Gosh, I’m sorry you had a bad experience. I hope these alterations help!

      Reply
      1. Nick Caringi says:

        Actually I had the same experience as Dawn. The taste is fantastic but the cake was heavy (did not rise much) and was more grainy feeling in the mouth. Will probably try it again but definitely will increase the baking powder..

        Reply

        1. Darn it! I’m sorry Nick! I might have to try re-working this recipe. I don’t super love baking powder. Maybe try baking soda and increase it to 2 tsp. Let me know if you try it again.

          Reply

  3. Could I do this with lemon instead? (That’s what I happen to have on hand) Thanks!

    Reply
  4. Christy L says:

    This is in my oven right now for my House Church group tonight. I think it’ll be a perfect paring with Mexican night

    Reply

    1. I hope everyone loved it!

      Reply
  5. whiskandshout says:

    Gorgeous pictures and I love the subtle lime color as well 🙂

    Reply

    1. Thank you! I do love lime! 😉

      Reply

    1. I have some mint chocolate coming up, but I always do lime first. I’m addicted! 😉

      Reply

    1. Thanks Michelle! It fit right in the middle, so I went with it, haha. 🙂

      Reply

    1. Oh I will! Thanks Sarah!

      Reply

  10. I always think of lime and St. Patrick’s Day belonging together too because of the color hehe. This bundt cake looks amazing and perfect for brightening up a gloomy day like today. The sweet and tangy glaze sounds perfect!

    Reply

    1. Thanks Kelly! Citrus flavors can definitely cheer up that winter rut right now!

      Reply

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