This Lemon Lime Bundt Cake is a citrus lover’s dream. The combination of fresh lemon and lime creates a balanced flavor that’s both sweet and tart. The cake itself is incredibly moist thanks to a rich batter infused with citrus zest and juice, while the glaze adds an extra layer of brightness.
It’s also a visually stunning dessert. Baked in a Bundt pan, the cake has an elegant shape that looks impressive with minimal effort. Whether you’re serving it at a brunch, family dinner, or special occasion, this cake is guaranteed to stand out.
Another reason to love this recipe is its versatility. You can easily adjust the intensity of the citrus flavor, add a simple glaze or a thicker icing, and even incorporate variations like berries or coconut for a creative twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt unsalted butter, softened granulated sugar eggs lemon zest lime zest fresh lemon juice fresh lime juice vanilla extract buttermilk or sour cream powdered sugar (for glaze)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the lemon zest, lime zest, lemon juice, lime juice, and vanilla extract.
Alternate adding the dry ingredients and the buttermilk (or sour cream), beginning and ending with the dry mixture. Mix until just combined.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10–15 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk powdered sugar with a bit of lemon and lime juice until smooth. Drizzle over the cooled cake before serving.
Servings and timing
This cake serves approximately 10 to 12 slices.
Preparation time: 20 minutes Baking time: 50–60 minutes Cooling time: 1 hour Total time: About 2 hours
Variations
For a sweeter finish, add a thicker icing made with powdered sugar and a touch of heavy cream instead of juice. If you prefer a more intense citrus flavor, increase the zest or add a citrus syrup soak while the cake is still warm.
You can also fold in shredded coconut for a tropical twist or add fresh blueberries to the batter for a fruity variation. For a decorative touch, top the cake with thin slices of lemon and lime or a sprinkle of extra zest.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate it to keep it fresh, especially if it has a thick glaze.
To freeze, wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
If you prefer a slightly warm slice, microwave individual servings for about 10–15 seconds.
FAQs
Can I use bottled lemon and lime juice instead of fresh?
Fresh juice is recommended for the best flavor, but bottled juice can be used in a pinch.
What if I don’t have a Bundt pan?
You can bake this cake in two loaf pans or a 9×13-inch pan. Adjust the baking time and check for doneness earlier.
How do I prevent the cake from sticking to the pan?
Grease and flour the Bundt pan thoroughly, making sure to coat all crevices.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day as the flavors develop.
Can I use yogurt instead of buttermilk?
Yes, plain yogurt works well as a substitute for buttermilk or sour cream.
How do I make the glaze thicker?
Add more powdered sugar until you reach your desired consistency.
Can I add food coloring to enhance the citrus look?
A small drop of yellow or green food coloring can be added to the glaze if desired.
Is this cake overly tart?
No, the sweetness balances the citrus flavor, but you can adjust the juice and zest to your taste.
Can I make this recipe gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend.
What pairs well with Lemon Lime Bundt Cake?
It pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Conclusion
Lemon Lime Bundt Cake is a refreshing, elegant dessert that delivers bright citrus flavor in every slice. Its moist texture, vibrant glaze, and beautiful presentation make it a go-to recipe for gatherings and everyday treats alike. Once you try it, this sunny citrus cake is sure to become a favorite in your baking collection.
This Lemon Lime Bundt Cake is a bright, moist, and zesty citrus dessert bursting with fresh lemon and lime flavor. Perfect for spring and summer gatherings, this easy Lemon Lime Bundt Cake recipe features a tender crumb, vibrant citrus zest, and a tangy glaze that makes every slice irresistible.
Author:Catherine
Prep Time:20 minutes
Cook Time:55 minutes
Total Time:1 hour 55 minutes
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tablespoons lemon zest
2 tablespoons lime zest
¼ cup fresh lemon juice
¼ cup fresh lime juice
1 teaspoon vanilla extract
1 cup buttermilk or sour cream
For the Glaze:
1½ cups powdered sugar
2–3 tablespoons fresh lemon and lime juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lime zest, lemon juice, lime juice, and vanilla extract.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Pour batter into prepared Bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk powdered sugar with citrus juice until smooth. Drizzle over cooled cake before serving
Notes
Use fresh lemon and lime juice for the brightest flavor.Do not overmix the batter to maintain a tender crumb.For stronger citrus flavor, add extra zest or brush warm cake with citrus syrup.Ensure every crevice of the Bundt pan is greased to prevent sticking.
