If you love lime desserts, then baking this easy lime cake need to be put on your to do list!
Lime desserts are a favorite of mine. Their sweet and tart combo is truly outstanding and can be used in so many different ways. I’ve been loving the ease of bundt cakes lately so I thought a lime bundt cake was in order.
This semi-homemade cake starts from a mix, so you can whip it up in no time. Lately I’ve been on a lime yogurt kick, so I used the lime yogurt in place of sour cream, which I usually use in my bundt cakes.
Either option works, I just prefer that if you are using a yogurt, go with one that still has some fat in it versus the fat free variety.
The ingredients for this cake are so simple. Start with a white cake mix, but you could also use a yellow cake mix, or even a lemon mix. To that you add your yogurt or sour cream, four eggs, oil and some lime zest and lime juice.
If you don’t have a zester, I adore my Kitchen IQ Better Zester, it makes zesting citrus super easy – totally recommend it. Before this one had some crummy zesters before that were really not that effective and were a pain to use, so I’m pretty appreciative of how easy the Kitchen IQ one is.
We finish up with the glaze that goes on top, which might be my favorite part of this cake! It’s so simple, it’s made with powdered sugar, lime juice, butter, a pinch of salt and a splash of milk. If desired you can garnish with slices of fresh lime and lime peel.
This is super easy. Really you don’t even need to use your mixer, you can just stir it up in a bowl with a whisk. Such a perfect combo of sweet and tart!
If you love this recipe, make sure to try my Easy Key Lime Pie recipe as well!
EASY LIME CAKE RECIPE
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If you love this recipe, you’ll want to try these recipes as well!
Easy Lime Cake
Ingredients
Cake
- 1 standard size package white or vanilla cake mix
- 1 cup lime yogurt or sour cream (not fat free)
- 1/2 cup oil
- 4 eggs
- 1 tablespoon finely grated lime peel
- 3 tablespoons lime juice
Glaze
- 2 cups powdered sugar (add more if you want a thicker glaze)
- 3 tbsp melted butter
- 3-4 tbsp lime juice
- 1-2 tbsp milk (more or less depending on consistency you want the glaze)
- Pinch of salt
Instructions
- 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
- 2. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
- 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
- 4. MIX powdered sugar, melted butter, lime juice, milk and butter with a whisk in a large bowl. Once combined, spoon over bundt cake. If desired garnish with additional lime peel. Enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Can you make this in a standard 9″ x 13″ cake pan? I don’t own a Bundt pan, but have plenty of regular ones. 🙂
The reason for a bundt pan is because this is a heavier, denser cake, so that center may not cook as easily in a standard pan. You can certainly try that, just keep checking the center to be fully done with a toothpick coming out clean.
I don’t have a bundt cake pan but I have mini bundt pans. Do you think I can divide the recipe into the minis?
I think that would be awesome!
What if you don’t have bundt pan can you use a angle food pan?
Lee, yes, that should be fine.
Easy to make – super moist!
I made the cake in a cathedral Bundt pan – drizzled glaze – each cut piece had a drop of Cool Whip with a lime wedge for a special touch. Looked so refreshing !
Highly recommend making this cake for any occasion.
Amazing… loved it!!!
Wonderful recipe! I made this tonight as a Mother’s Day dessert for my Mom and Sister. I know they are going to love it just like I am.
Should this be stored in the refrigerator or left on the counter covered?
Maria, you can do either. If you won’t consume it all in a few days, I’d probably suggest the fridge.
Cakes going just fine! My question is regarding the beautiful lime green color. I’m usually pretty good at mimicking a color I like, except here! Can you give me the name of the brand and how much? Oh, also wanted to tell you I made homemade white cake mix. I’ll let you know how it goes if you like.
Unfortunately this post is a few years old, so I can’t say for certain what food coloring I would have used. When I want a lime green I tend to do a drop of green and a drop of yellow though. hope that helps!
I used more lime juice (pokes some in the cake after baked too) – it was just perfect- great combo of ingredients!! Quick to make – Love it!!
I’ve made this cake so many times. It’s fantastic as lime or lemon. I usually make it with 0% Greek yogurt cause that’s what I have on hand and it’s always delicious. So easy too.