Lime Bundt Cake
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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!
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!
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!
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!
Lime Bundt Cake
- 3 cups all-purpose flour (Stir flour before measuring, then scoop and level each cup carefully. You don't want dense cake.)
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 1/2 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup coconut oil or shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 to 8 Tbsp lime juice (2-3 limes)
- 1 lime zested (about 1 1/2 tsp)
- 3 to 4 Tbsp lime juice (about 1 lime)
- zest of 1 lime (about 1 1/2 tsp)
- 1 cup powdered sugar
- 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.
**Original recipe was an altered version from Give Recipe if you want to see the difference of ingredients.
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