Name: The best Lemon Lime Bundt Cake
Prep time: 20 min
Cook time: PT-492970H18M19S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter (softened); 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; 1 tbsp lime zest; ¼ cup fresh lemon juice; ¼ cup fresh lime juice; 1 cup buttermilk; 1 tsp vanilla extract; 1 ½ cups powdered sugar; 2 tbsp lemon juice; 1 tbsp lime juice

Why You’ll Love This Recipe

Bursting with fresh lemon and lime flavor in every bite
Moist and tender texture thanks to a well-balanced batter
Simple ingredients you likely already have at home
Perfect for gatherings, brunches, or afternoon tea
Beautiful presentation with minimal effort

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
granulated sugar
eggs
lemon zest
lime zest
fresh lemon juice
fresh lime juice
buttermilk
vanilla extract

For the glaze:

powdered sugar
lemon juice
lime juice

Directions

Preheat your oven to 175°C (350°F) and grease a Bundt pan thoroughly.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest, lime zest, and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients.
Mix in the fresh lemon and lime juice until just combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar with lemon and lime juice until smooth.
Drizzle the glaze over the cooled cake and let it set before serving.

Servings and timing

Servings: 10–12 slices
Prep time: 20 minutes
Bake time: 45–55 minutes
Total time: About 1 hour 15 minutes

Variations

Add poppy seeds for a lemon poppy seed twist
Substitute yogurt for buttermilk for a slightly different texture
Include a coconut glaze for a tropical flavor
Add a touch of orange zest for a citrus blend
Make mini Bundt cakes for individual servings

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days.
To freeze, wrap slices tightly and store for up to 2 months.
Bring to room temperature before serving or warm slightly in the microwave for a few seconds.

FAQs

Can I use bottled lemon and lime juice?

Fresh juice is recommended for the best flavor, but bottled can be used in a pinch.

What can I use instead of buttermilk?

You can make a substitute by adding a tablespoon of lemon juice or vinegar to milk and letting it sit for a few minutes.

Why is my Bundt cake sticking to the pan?

Make sure to grease the pan thoroughly and dust it lightly with flour.

Can I make this cake ahead of time?

Yes, it actually tastes even better the next day as the flavors develop.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean, the cake is ready.

Can I skip the glaze?

Yes, but the glaze adds extra flavor and moisture.

Can I use a different pan?

Yes, but baking times may vary depending on the size and shape.

How do I make the flavor stronger?

Add extra zest or a bit more citrus juice to intensify the flavor.

Is this cake very sweet?

It has a balanced sweetness with a tangy citrus finish.

Can I make it gluten-free?

Yes, by using a gluten-free flour blend designed for baking.

Conclusion

Lemon Lime Bundt Cake is a refreshing and vibrant dessert that combines simplicity with impressive flavor. Its moist texture and citrusy glaze make it a standout choice for any occasion, whether you’re serving guests or enjoying a slice with your favorite drink.