This Lime Bundt Cake is simple to make and has a dense, buttery pound-cake texture finished with a bright, tangy lime glaze.
UPDATED 1/28/17: I reworked this recipe to improve rise, texture and flavor. The cake is now more moist and buttery with a subtle citrus note and a tangy lime glaze on top. The photos haven’t been updated, but expect a more golden-brown crust. I hope you enjoy the improvements!
As spring approaches I reach for citrus desserts to bring a little brightness to late winter days. This lime bundt cake is one of my go-to treats: it slices like a pound cake, yet the lime glaze adds a zesty finish that keeps each bite lively.
My kids love that it’s easy to pick up and eat with your hands, while the glaze provides the perfect balance of sweet and tart. If you prefer minimal frosting, this recipe is ideal—just enough glaze to complement the tender cake without overwhelming it.
The loaf has a soft crumb and buttery flavor; the lime juice and zest folded into the batter give subtle brightness, while the glaze adds that signature lime zing. Store slices in an airtight container for up to five days.
Lime Bundt Cake
Ingredients
Cake:
- 3 cups (360 g) all-purpose flour (Stir flour before measuring, then scoop and level each cup.)
- 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)
- Zest of 1 lime (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
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Preheat the oven to 350°F (175°C). Generously butter and flour a large bundt pan.
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Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
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Using an electric mixer, cream the butter, coconut oil (or shortening) and sugar until light. Add the eggs one at a time, mixing well after each addition.
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Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated after each addition to avoid overworking the batter.
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Fold in the lime juice and zest until evenly distributed.
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Pour the batter into the prepared bundt pan and smooth the top. Bake at 350°F until a toothpick inserted into the center comes out clean, about 45–55 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a plate and cool completely.
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Whisk together the glaze ingredients until you reach the desired consistency—add more lime juice to thin or more powdered sugar to thicken. Drizzle the glaze over the cooled cake, slice and serve. Store in an airtight container up to 5 days.
Notes
- Recipe updated 1/28/17 for improved rise and texture.
- This version is adapted from prior published recipes; ingredient amounts and method were adjusted.
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