Lime Bundt Cake is a unique deviation from a traditional lemon bundt cake. Fresh bursts of lime flavor explode from this delicate fluffy bundt cake! Soft buttery cake framed by crisp sugary crust and delectable lime glaze creates a perfect summer dessert for any occasion!
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This scrumptious lime cake is a perfect summertime backyard barbeque dessert. Light, fresh and fluffy…it just screams summertime! Large enough to ensure everyone gets a piece.
The recipe is easy to follow, mixes up quickly and yields delicious results! The most time consuming is prepping your ingredients, yet so easy to whip up for a last minute invite to a backyard party!
Easy Recipe!
In a stand mixer (if you don’t have one, you HAVE to have one), beating together the butter and sugar to a light and fluffy mixture is essential to make the best texture for your cake. Be patient and allow to fluff up for four to five minutes.
Using a method of oil and sugar to prep your bundt cake pan results in a sugary crust to form on the outside of the cake. You can prepare this similarly with baking spray and flour, however then you lose the crispy sugary crust that forms!
No Buttermilk?
Don’t fret if you do not have buttermilk. I hate to buy a pint of buttermilk for a recipe and have the remainder go to waste. I have a quick kitchen hack when you are in need of buttermilk. First add one tablespoon of organic apple cider vinegar in your measuring cup, then fill the remainder with milk. Set aside while you prepare the remainder of your ingredients.
Finely zest your limes….this will ensure a bright citrusy flavor throughout the cake. Invest in a good zester to help make prep for this recipe easier!
It is important to gradually add your ingredients, alternating the flour and liquid mixture. Adding too quickly will result in the batter separating, which in turns impacts the texture of the cake once you bake. You want this to have a fluffy texture.
I start checking my cake after one hour of baking. You can easily tell if it is undercooked if the cake appears to jiggle as you pull the oven rack out to test the cake. You want the tester to come out cleanly yet be cautious not to over cook.
Lime Bundt Cake
Ingredients
- 1 Cup Butter Softened
- 1 Cup Buttermilk
- 3 Large Eggs
- 3 TBSP Fresh Lime Juice
- 2 TBSP Lime Zest
- 3 Cups All-Purpose Flour
- ½ TSP Baking Soda
- ½ TSP Salt
- 2¼ Cups Sugar
Cake Syrup
- ¼ Cup Water
- ¼ Cup Granulated Sugar
- 1½ TBSP Lime Juice
Cake Glaze
- 2 Cups Confectioner's Sugar
- 4 TBSP Lime Juice
Instructions
- Preheat oven to 325°. Set oven rack to the middle position in the oven.
- Prepare a 10 inch bundt pan by greasing generously with vegetable oil or nonstick cooking spray. Be certain to get into all of the cevices. Then coat the greased pan with granulated sugar, making certain that the entire surface of the pan is well coated.
- Zest and juice limes, typically this recipe will require 4 large limes. Set aside separately.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a small bowl, mix together lime zest, lime juice, and buttermilk. Set aside.
- In a stand mixer, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Scrape down the sides of the mixing bowl about halfway through.
- Beat in the eggs separately, one at a time. Scrape the side of the bowls with each egg and beating well after the addition of each egg.
- With the mixer on low, beat in ⅓ of the flour mixture and then ⅓ of the milk mixture until incorporated. Repeat, alternating each the flour mixture and milk mixture until completely incorporated.
- Scrape the sides of the bowl and give a quick mix to ensure all ingredients are well incorporated.
- The cake batter will be thick. Spoon into the prepared bundt cake pan and smooth with a spatula.
- Bake for 65-75 minutes, until a toothpick inserted into the center comes out clean and the cake is a golden brown.
- Allow to cool for about 10 minutes in the pan and then carefully loosen the cake around the edges and the center with a butter knife or small offset spatula to loosen.
Cake Syrup
- While the cake cools, prepare the syrup. Create a simple syrup by boiling water and sugar in a small saucepan. Once boiling, remove from the heat and stir in the lime juice.
- Once cake has been removed from the pan, invert the cake and brush the cake with the syrup. Work gradually to ensure most of the syrup is absorbed into the cake.
- Allow the cake to cool completely.
Cake Glaze
- Once the cake has cooled, prepare the cake glaze. In a medium bowl, whisk together the confectioner's sugar and lime juice until smooth and well combined.
- Add more confectioner's sugar as needed to thicken the glaze to a consistency of honey.
- Using a small pitcher, drizzle the glaze over the cake allowing it to run down the sides of the cake.
Once baking is complete, be cautious not to allow the cake to cool in the pan too long, this may cause it to stick to the pan. Brush the cake with the syrup mixture while the cake is still warm. Allow to cool completely prior to glazing.
Your cake glaze will need to be thicker than you think it will need to be. Think the consistency of honey. I use a small pitcher to drizzle the glaze over the cake.
Pair with a bright lemon sorbet for a summery dessert! This Lime Bundt Cake is a flavorful twist on the more common lemon bundt cake. Easy and delicious! Live life fully, eat cake!
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