Lime Bundt Cake

It has been a really nice, long weekend, one where I can’t even remember what I did at the beginning. That’s how I know it’s been especially good. We didn’t have really anything specific planned for our Memorial Day weekend, just hoped to get some yard work done, enjoy the outdoors, and try to relax. Oh, and make this lime bundt cake.

I finally gave in and bought a bundt pan this week. I’ve wanted one for a long time but every time I picked one up at the store, I always came up with an excuse not to buy it. Then on impulse, while I was killing time before a dentist appointment next door, I bought one. And I spent the next three days deciding what recipe I would break it in with.

I finally settled on a recipe I’d bookmarked from Tasty Kitchen. It called out to me, and boy, am I glad I listened. However, I admit that I planned to make a few changes from the original recipe. For one, even though it is a pound cake I thought the amount of fat and sugar the recipe called for was absurd. So I reduced both. Also, I decided to skip the lime-sugar bath that you’re supposed to drench the cake in when it comes out of the oven- what was intended to give the cake its lime flavor- and instead added lime zest and juice directly into the batter. I was bit nervous about my changes, but I needn’t have been.

The final cake was wonderful. It was dense and slightly tangy thanks to the cream cheese. The lime flavor wasn’t obvious, but it was there and it was good. The cake also wasn’t overly sweet and I really liked that about it. And it didn’t need to be since it was covered in the most delicious cream cheese frosting.

The cake was a scrumptious success and the perfect beginning to my relationship with my new bundt pan. The entire weekend was a success, actually. We finished the garden, hiked a mountain, slept in three days in a row, and ate cake. What more could you ask for?


Lime Bundt Cake
Inspired by Tasty Kitchen
Makes one 9-inch bundt cake

For the cake:
1 cup unsalted butter, at room temperature
8 ounces (1 package) cream cheese, at room temperature
2 cups sugar
6 large eggs
1/2 tablespoon vanilla
4 tablespoons lime zest
2 tablespoons lime juice
3 cups all-purpose flour

For the frosting:
4 ounces cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1/4 cup fresh lime juice
2 tablespoons lime zest

Preheat oven to 325 degrees F. Butter and flour a 9 inch bundt pan.

In the bowl of an electric mixture, beat together the butter and cream cheese until combined. Add the sugar and cream until light and fluffy. Add the eggs one at a time, mixing after each. Add the vanilla, lime zest, and lime juice and mix to combine. Add the flour and mix until smooth and creamy.

Pour the batter into the bundt pan and bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for about 5 minutes and then turn out onto a wire rack to cool completely.

To make the frosting, cream together the butter, cream cheese, powdered sugar, lime zest, and lime juice. Mix until smooth. Add more powdered sugar or lime juice, if desired, to get the consistency you want (I wanted mine to be more like a glaze so I kept it on the thin side and poured it over the cake while it was still a bit warm). Frost cake and serve.