Go Back
A close-up of a slice of lime bundt cake topped with piped lime glaze, fresh lime slices, and a sprinkle of lime zest, showing the cake’s soft, moist crumb and golden edges.
Print

Lime Bundt Cake

This moist lime bundt cake is bursting with citrus flavor, soaked in tangy lime syrup, and topped with a creamy lime glaze. Easy to make and perfect for any occasion.
Course Dessert
Cuisine American
Keyword lime bundt cake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 487kcal
Author Camila Hurst

Ingredients

Lime Bundt Cake

  • 2¾ cup all-purpose flour 350g, or cake flour
  • ½ tsp salt
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • 2 cups granulated sugar 400g
  • 3 tbsp lime zest from about 3 limes
  • 1 cup unsalted butter 226g plus more for greasing
  • 4 large eggs
  • ½ cup sour cream 120 g
  • ¼ cup lime juice 60ml
  • 1/2 cup milk 120ml

Lime Syrup

  • ½ cup lime juice 120 ml
  • ½ cup sugar 100g
  • 2 tbsp lime zest

Lime Glaze

  • 1 cup sweetened condensed milk alternatives in the notes
  • 3 tbsp lime juice
  • 3 tbsp lime zest

Instructions

Lime Bundt Cake

  • Pre-heat the oven to 350ºF. If using convection oven set it to 325ºF.
  • Grease a 12-cup bundt cake pan with butter. You will need about 1-2 tbsp of butter to grease the pan, make sure the butter is softened when you do this. Once the butter is evenly coating the pan, sprinkle flour all over making sure it's evenly distributed. If using a bundt pan with details, make sure to get the nooks and crannies well covered with butter and flour, or the cake might stick in those areas that aren’t nicely greased and floured.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • Make the lime sugar. Zest the limes into a small bowl and add the sugar, rubbing everything between your fingers. The sugar crystals will help the lime release the natural oils that have so much flavor and aroma. Set aside.
  • In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.
  • Add the lime sugar and beat again until the mixture is fluffy and the butter is lightened in color, which should take about 2 minutes.
  • Add the eggs one at a time, mixing well until incorporated before adding the next egg.
  • Add the sour cream and lime juice and mix on low to combine.
  • Now add half of the flour mixture to the bowl. Mix on low to combine.
  • Once the dry ingredients are just incorporated, add the milk. Mix on low to combine.
  • Add the remaining dry ingredients and mix until incorporated.
  • Pour the batter in the prepared bundt pan. Make sure to spread it out with a spatula so it’s nice and evenly distributed.
  • Bake in the pre-heated oven for about 45 to 65 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster.
  • If the cake is browning too much but the inside isn't cooked yet, cover with aluminum foil to help prevent the outsides of burning.
  • The cake is done baking when it doesn’t feel jiggly when you touch the top. And also a toothpick inserted in the cake comes out clean.

Lime Syrup & Cooling the Cake

  • While the cake bakes, make the lime syrup, and have it ready for when the cake is done baking.
  • Place the sugar, lime juice, and zest in a small saucepan. Bring the mixture to a boil. Turn the heat off as soon as the sugar dissolves completely. Set aside.
  • When you remove the cake from the oven, let it rest for about 5 minutes. Then prick holes on top of the cake with a fork and pour the lime syrup all over the cake.
  • Let the cake cool down for another 15 minutes in the pan.
  • Flip the cake over in a cooling wire rack. Let it cool down completely before adding the glaze, slicing, and serving.

Lime Glaze

  • To make the Lime Glaze simply whisk the sweetened condensed milk and the lime juice in a small bowl.
  • You can add the lime zest to the glaze, or sprinkle on top of the cake once it’s done being glazed.
  • I left mine out, so once the glaze was ready, I drizzled it over the cake. Then, the lime zest gets sprinkled on top of the cake.

Notes

Storage: Store the cake in the fridge for up to 4 days, in an airtight container. Let it sit on the counter for 20 to 30 minutes before serving, it should be served at room temperature.
Milk, eggs, sour cream: Make sure these ingredients are at room temperature. Just remove them from the fridge about 20 or 30 minutes before you have to use them in the recipe.
Butter: The butter also needs to be softened, but it can take longer than 20 minutes to soften butter. It’s ideal that it’s at 72ºF.
Lime syrup variation: Add 1/4 cup of limoncello to the syrup.
Limes: You will need about 10 limes for the whole recipe.
Glaze: You can substitute the sweetened condensed milk glaze for a simple lime glaze or a cream cheese glaze instead. Lime Glaze: 1 cup powdered sugar + 2 to 3 tbsp lime juice. Cream cheese glaze: 1/4 cup soft cream cheese + 1 tbsp unsalted butter + 1/2 cup powdered sugar + 1 tbsp lime juice
Sour Cream: can be substituted for greek full fat yogurt.
Lime sugar: You could also gently pulse the sugar with the lime zest in the food processor instead of rubbing between your fingers.
Pan size: I used a 12-cup bundt pan, however this recipe could be made on a 9×13″ pan.

Nutrition

Serving: 1slice | Calories: 487kcal