This lime bundt cake is light and zesty with a rich cream cheese frosting. It’s a must for citrus lovers!
Just when I think that January is seeming a little too bleak, my husband’s birthday, which is right in the middle of the month, always brightens things up. And as a bonus he is a huge fan of all things lime, and often requests a refreshingly bright dessert from me for his special day.
Such was the case earlier this week when I baked him this lime bundt cake. The recipe was hidden way back in the archives from 2010 and I’m so happy to re-share it with you all today, because this cake is a winner! This lime bundt cake is essentially a cream cheese pound cake loaded up with three levels of lime— there’s lime zest baked right into the cake, a lime syrup poured over the cake after it comes out of the oven infuses it with even more flavor, and a lime cream cheese frosting is the perfect finishing touch.
How to make this lime bundt cake
- The cake gets all of it’s lime flavor from fresh limes and lime zest. There’s no artificial flavorings or Jell-O packets. You might be tempted to use bottled lime juice, but freshly squeezed will make for the best flavor. For this recipe you’ll need about 4-5 limes.
- For the best rise and texture, all of your dairy and eggs should be at room temperature before baking. Pull everything from the fridge 1 hour before you prepare the batter, or if you’re short on time check out these shortcuts— 4 ways to bring butter to room temperature, how to quickly soften cream cheese, and how to bring eggs to room temperature quickly.
- Don’t miss my tips below for keeping bundt cakes from sticking to the pan.
- The lime syrup step could be skipped if you really wanted to, but it’s super simple and I like the extra boost of lime flavor!
How to Prevent Bundt Cakes from Sticking to the Pan
There are few kitchen disasters as frustrating as a bundt cake that sticks to the pan. Take these steps and you won’t have that problem again!
- Use a non-stick bundt pan! This is best way to prevent sticking.
- Generously grease the pan with a baking spray made with flour. “Baker’s Joy” and “PAM Baking” are both good options. Make sure you grease every bit of the pan.
- Let the cake cool in the pan for 15 minutes.
- Gently “bounce” the pan up and down to loosen the cake. If all edges of the cake bounce out of the pan slightly, I know I don’t have any sticking parts.
- Place a cooling rack on top of the bundt pan, then turn it all upside down.
- Remove the pan. If the cake seems to be sticking, give it a few side-to-side wiggles.
Other lime desserts:
If you like this lime bundt cake, check out these other zesty desserts:
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Note: This recipe was originally published June 2010.
Lime Bundt Cake
For the cake:
- 1 cup unsalted butter (2 sticks, 226 grams), at room temperature
- 8 ounces cream cheese (1 package, 226 grams), at room temperature
- 2 cups granulated sugar (400 grams)
- Zest of 3 limes
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (360 grams)
- 1/2 teaspoon salt
For the lime syrup:
- 1/3 cup fresh lime juice (80 ml, about 3 limes)
- 1/3 cup granulated sugar (66 grams)
For the frosting:
- 4 ounces cream cheese, at room temperature (113 grams)
- 1/4 cup unsalted butter, at room temperature (56 grams)
- 2 cups powdered sugar, sifted (227 grams)
- Zest of 1 lime
- 1-2 tablespoons fresh lime juice
- Preheat oven to 325 degrees F. Butter and flour a 9 inch bundt pan or grease with nonstick baking spray.
- With an electric mixer, beat together the butter and cream cheese until smooth. Add the sugar and lime zest and beat until light and creamy, 3-4 minutes.
- Add the eggs one at a time, mixing after each. Mix in the vanilla extract.
- Add the flour and salt and mix until just until combined, scraping down the bowl a few times as needed.
- Pour the batter into the prepared bundt pan and bake for 60-75 minutes, until a toothpick inserted into the center comes out clean.
- Meanwhile, make the syrup by heating the lime juice and sugar until sugar is completely dissolved. While cake is still quite warm, poke all over with holes and pour the syrup over the top. Let cake sit for 15 minutes, then invert onto cake stand or serving platter and let cool completely.
- To make the frosting, beat together the butter, cream cheese, powdered sugar, lime zest, and lime juice with an electric mixer. Mix until smooth.
- Cover bundt cake with frosting and serve.