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Lemon Lime Cake

Lemon Lime Bundt Cake

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  • 1 package Pillsbury™ White Cake Mix
  • 1 cup sour cream
  • 1/2 cup oil
  • 4 eggs
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon finely grated lime peel
  • 1 teaspoon lemon juice


  • 1 Can Pillsbury Creamy Supreme Vanilla Frosting
  • 2 teaspoons lemon juice
  • 2 teaspoons lime juice


  • 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, sour cream, oil, eggs, lemon juice, lemon peel 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. In a microwave safe bowl, mix frosting with lemon and lime juice, and microwave for 20-40 seconds and stir well. Drizzle over cake.


Recipe adapted from Pillsbury.
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