Can I use bottled lime juice instead of fresh?

You can, but fresh lime juice gives brighter flavor. Bottled works in a pinch, especially if you’re short on time.

How do I keep my Lime Bundt Cake from sticking?

Butter and flour the pan thoroughly. You can also use baking spray with flour included. Let the cake cool for 10 minutes before flipping—too soon and it may break.

How long does Lime Bundt Cake last?

Stored in an airtight container, it stays moist for up to 5 days at room temperature. It actually tastes even better the next day as the flavors settle.

Can I freeze Lime Bundt Cake?

Yes! Wrap it tightly (without glaze) and freeze for up to 3 months. Thaw overnight and glaze before serving.

Can I make this into cupcakes?

Absolutely. Fill liners about ⅔ full and bake at 350°F for 18–22 minutes. You’ll get a dozen-plus bright little citrus treats.

Lime Bundt Cake Bliss: 12 Zesty Secrets

Description

This Lime Bundt Cake is soft, buttery, and bursting with fresh citrus flavor. Topped with a smooth lime glaze and fresh lime slices, this easy homemade cake is perfect for brunch, spring gatherings, or an elegant everyday dessert.

Ingredients

Scale

Cake

3 cups (360 g) all-purpose flour (stir, scoop, and level)
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 fresh lime juice (2–3 limes)
Zest of 1 lime (about 1 ½ tsp)

Glaze

3 to 4 Tbsp fresh lime juice
Zest of 1 lime
1 cup (120 g) powdered sugar

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Instructions

Preheat oven to 350°F. Butter and flour a large bundt pan.
Sift flour, baking powder, and salt into a medium bowl. Set aside.
Using an electric mixer, cream butter, coconut oil, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Alternate adding dry ingredients and milk:
- Add ⅓ dry ingredients, mix.
- Add ½ milk, mix.
- Add ⅓ dry ingredients, mix.
- Add remaining milk, mix.
- Add remaining dry ingredients, mix until just incorporated.
Mix in lime juice and lime zest until combined.
Pour batter into prepared pan and smooth the top.
Bake 45–55 minutes, or until a toothpick inserted comes out clean.
Cool in pan 10 minutes, then invert onto a plate and cool completely.
For the glaze, whisk powdered sugar, lime juice, and zest until smooth. Adjust thickness as needed.
Pour glaze over cooled cake. Slice and serve.

Notes

Use fresh lime juice for the brightest flavor.

Do not overmix after adding flour to keep the cake tender.

Cake stores in an airtight container up to 5 days.

Freeze unglazed cake up to 3 months.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 cake)
Calories: 420 kcal
Sugar: 34 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 115mg