Lemon Lime Bundt Cake is a rich, moist cake that’s perfect for a family dessert or holiday get-together. Topped with a tasty glaze to gild the lily, this bundt cake is always a welcome sweet treat for any occasion.
Bundt cake is classic comfort food in our home, and we make it quite often. It’s rich and moist, and it’s full of delicious sweetness that satisfies any sweet tooth. That’s a good thing because my husband and I have a whole mouth full of sweet teeth!
This particular bundt cake is extra delicious because it features a healthy kick of citrus thanks to the addition of both lemon and lime juice. That citrus blast adds a nice zesty pop to the moist, sweet cake that just makes the entire thing so, so good.
We love the citrus flavor the bundt cake has. It has just enough citrus flavor without being over powering. And the fact that it is from scratch makes it even better!
Homemade Bundt Cake
This bundt cake is 100% homemade! While we love easy to make cake mix recipes there is nothing like a made from scratch bundt cake. The texture of the cake is different and so worth the little bit of extra work. Try making a homemade from scratch bundt cake and you tell me what you think!
The Perfect Treat for any Occasion
We both love to enjoy a slice of this tasty cake after dinner or even a small piece with coffee in the morning, but what really makes it great is how perfect it is for any occasion.
When you think about food and the holidays, you probably envision lots of different dishes. One of those is probably a bundt cake of some sort. Bundt cakes are a classic addition to almost every holiday table, and this lemon lime bundt cake is no different.
Because it’s a basic bundt cake recipe with lemon and lime juice added, it’s a recipe that’s general enough to make it perfect for any occasion from Thanksgiving and Christmas to Easter, potlucks, and even weeknight desserts.
If you think about how often citrus is included in holiday dishes, it’s no wonder that the flavor profile of this cake fits into any occasion whatsoever.
Bundt Cake – A Modern Twist on an Old Favorite
Strictly speaking, the bundt cake is a relatively new invention in the world of baking. Although the cake itself originates from generations-old Easter European cakes, the pans that create that signature shape are actually only about 70 years old.
In 1950, H. David Dalquist, the owner of Minnesota’s Nordic Ware company, cast the first bundt pan for the Hadassah Society, a Minneapolis-based group for Jewish women.
The women of the Hadassah Society wanted to recreate the kugelhopf, a traditional, ring-shaped cake. At that point, Dalquist created the bundt pan, originally called a bund pan.
No one knows exactly when the “T” was added to the name, but there is one prevailing theory as to the why of it. As the story goes, Dalquist changed the name to create distance between his pan and a German-American pro-Nazi group called – you guessed it – Bund.
So thanks to the Hadassah Society and Dalquist, we now have the traditional bundt cake. Yay!
How to Make Lemon Lime Bundt Cake
This cake is no more difficult to make than a standard from-scratch cake. In fact, it’s a bit easier in some ways because you don’t have to worry about perfectly frosting it. It uses a glaze instead!
It only takes a few ingredients to create the cake and the glaze, and you will almost certainly have all of them in your kitchen. As a matter of fact this will probably be the best lemon lime cake you will ever try! Seriously this cake is easy comfort food that you need to try!
To being, let’s talk about the equipment you’ll need. Everything you need to make this recipe is standard cake-making equipment. The only special piece of equipment you might need is a bundt pan if you’ve never made a bundt cake. Other than that, it’s all run-of-the-mill stuff.
- Stand or hand mixer
- Rubber spatula
- Bundt Pan
- Non-stick spray
You only need a handful of ingredients for the cake and even less for the glaze. The ingredient list is as simple as the recipe, which is great whether you’re a long-time baker or a newbie.
- Unsalted butter
- All-purpose flour
- Granulated sugar
- Lemon juice
- Lemon-lime soda
- Confectioner’s sugar
- Lemon-lime soda
- Vanilla extract
- Lemon and lime zest for garnish
Making the Cake
Making the cake is a straightforward affair. The only difference between making this lemon lime bundt cake and a traditional cake is the use of the bundt pan. That means, the entire process is mainly mixing and baking. That’s it! Here’s an overview of how to make the cake. For specifics, refer to the recipe at the bottom of the post.
- Preheat the oven.
- Thoroughly grease and flour the bundt pan or spray liberally with non-stick spray.
- Cream butter and eggs until light and fluffy.
- Add eggs one at a time.
- Add flour, mixing with a rubber spatula.
- Repeat until all flour is mixed in.
- Add the lemon-lime soda.
- Pour batter into bundt pan and bake.
- Remove cake when done and make the glaze.
- Add glaze following the recipe directions below.
Lemon Lime Bundt Cake Baking Tips
While this lemon lime bundt cake is a relatively simple recipe, there are a few things to remember to ensure that your cake comes out the way it’s supposed to. These are minor tips that don’t require advanced baking knowledge, so don’t worry!
Don’t Rush the Creaming Process
As you cream the butter and sugar together, it will change color as more air is incorporated into it. Do not rush this process. Cream the sugar and butter for the full time called for in the recipe.
Sift Your Flour
Many people skip this process, but it’s vital to get the best texture for your cake. Sifting the flour creates a cake that has a light texture rather than being dense.
Eggs and Butter at Room Temperature
Using room-temperature eggs is as important as using softened butter. Room temperature eggs create a smooth batter and keep the emulsion from breaking down as the eggs are added.
Don’t overdo it when mixing the batter for your lemon lime bundt cake. You want a light, airy cake with a nice crumble. Overmixing leads to a dense cake.
Fold, Don’t Mix
What you’re really doing when you mix your batter is folding. Use a spatula to incorporate the ingredients by folding rather than mixing. Folding in the ingredients keeps the batter light.
This cake might seem to be a bit extra work because you have to fold it and your not just using your mixer to blend everything but believe me when I tell you it is worth every minute! Every folding stroke that you make!
Don’t Rush the Glaze
Allow your cake to cool completely before applying the final glaze to the outside of the cake. If your cake is still warm, the glaze won’t stick as well.
As a matter of fact pouring the glaze over the cake if it’s not completely cool will result in the glaze just seeping into the cake. You will not even see a glaze.
Don’t forget this cake has glaze in it already. from when you did the poke action on the top of the cake. (see notes in recipe card)
Storing Lemon Lime Bundt Cake
This bundt cake will stay good for up to five days when stored in the fridge in an air-tight container. For longer storage, you can freeze the cake in an air-tight, freezer-safe container for up to a month.
Give This Lemon Lime Bundt Cake a Try
This lemon lime bundt cake is so delicious and relatively easy to make, so there’s no reason not to give it a try! It’s one of the most delicious cakes with it’s sweet, tangy and citrusy flavors!
It will be one of the most delectable cakes you will ever make, and your friends and family will agree. Give it a try!
please make sure to read the notes in the recipe card!
OTHER DESSERT RECIPES YOU WILL LOVE:
Strawberry Cream Puffs
Easy Pistachio Pudding Cake
Arkansas Possum Pie
Cake Mix Truffles with M&Ms
Lemon Lime Bundt Cake
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3 cups all-purpose flour, sifted*
- 3 cups granulated sugar
- 5 large eggs, room temperature*
- 2 tablespoons lemons juice
- 1 cup lemon-lime soda*
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 3 tablespoons lemon-lime soda*
- 2 teaspoons vanilla extract
- Garnish: Zest of a lime and a lemon
- Preheat the oven to 325 degrees.
- Heavily spray Bundt pan with non stick baking spray, or grease well with butter and flour.Set aside.
- Cream butter and sugar for 5-7 mins or until light and fluffy.
- Add the eggs, one at a time, fully incorporating each before adding another, add in flavorings.
- Turn off the mixer and move to using a spatula.
- Add one cup of sifted flour to the mixer, folding it into the batter with a rubber spatula. Continue to do this until all 3 cups of sifted flour have been incorporated.
- Once all of the flour has just been incorporated, do not over mix, add in the lemon lime soda.
- Resist the urge to stir the liquid in, fold it in so that the batter loosens up.
- Pour into the prepared bundt pan and bake for 1 hour and 15 mins.
- Resist the urge to open the oven for at least an hour and do not slam the oven door shut.
- Test the doneness of the cake with a butter knife or skewer (a toothpick wont be long enough). Once the cake is done, remove from oven and make the glaze1*
- Using a skewer poke holes in the bottom of the bundt cake. Pour glaze 1 over the holes and let the cake cool, 20-25 mins.
- Turn the cake over onto a cake plate and coat with glaze two.
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