The Ultimate Zesty Lime Bundt Cake with Cream Cheese Frosting: A Burst of Citrus Sunshine
Prepare to be enchanted by this incredible lime bundt cake! It’s an absolute dream for any citrus enthusiast, delivering a harmonious blend of light, zesty flavor and a luxurious, tangy cream cheese frosting. This isn’t just a cake; it’s a celebration of vibrant lime in every moist, tender bite, perfect for brightening any day or special occasion.
Why This Zesty Lime Bundt Cake is a Must-Try
There’s something truly special about a dessert that can instantly lift your spirits, and this lime bundt cake does exactly that. For me, January can often feel a little bleak, but my husband’s birthday, nestled right in the middle of the month, always brings a much-needed splash of joy and brightness. As a dedicated fan of all things lime, he consistently requests a refreshingly bright dessert to mark his special day, and this cake never disappoints.
Earlier this week, I whipped up this fantastic lime bundt cake for him, and it was a resounding success! This particular recipe had been tucked away in the archives since 2010, and I’m so thrilled to re-share it with you today because it’s truly a winner. What makes this lime bundt cake so exceptional is its ingenious layering of lime flavor. It’s essentially a classic cream cheese pound cake, but infused with not one, not two, but three distinct levels of vibrant lime. The delicate tang of lime zest is baked right into the cake batter, creating an aromatic foundation. After the cake emerges from the oven, a luscious lime syrup is generously poured over it, infusing every crevice with even more intense flavor and ensuring an incredibly moist texture. Finally, a rich and tangy lime cream cheese frosting provides the perfect crowning glory, tying all the citrusy elements together.
Crafting Your Perfect Lime Bundt Cake: Essential Tips and Steps
Baking this delightful lime bundt cake is a straightforward process, but a few key details will ensure your cake turns out perfectly moist, flavorful, and beautifully presented. Follow these essential tips to achieve baking success:
- Embrace Fresh Limes for Unrivaled Flavor: The secret to this cake’s incredible taste lies entirely in fresh ingredients. We rely on fresh limes and their zest to deliver that authentic, bright citrus flavor. You won’t find any artificial flavorings or Jell-O packets here! While bottled lime juice might seem convenient, freshly squeezed juice is paramount for the best and most vibrant flavor profile. For this recipe, plan to have about 4-5 medium-sized limes on hand to get all the zest and juice needed for the cake, syrup, and frosting.
- Room Temperature Ingredients are Your Best Friend: For optimal rise and a wonderfully tender texture, it’s crucial that all your dairy products (butter, cream cheese) and eggs are at room temperature before you begin mixing. Cold ingredients don’t emulsify properly with sugar, leading to a denser, less airy cake. Pull everything from the fridge at least one hour before you plan to prepare the batter. If you’re pressed for time, don’t worry – there are handy shortcuts! Check out these guides: 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 Skip the Lime Syrup: While you *could* technically skip the lime syrup step if absolutely necessary, I strongly advise against it! It’s incredibly simple to make and is the key to both an extra boost of intense lime flavor and an unbelievably moist cake texture. The warm cake readily absorbs the syrup, creating an irresistible depth of flavor.
- Mastering the Bundt Pan Release: One of the most common anxieties with bundt cakes is getting them out of the pan cleanly. Don’t miss my comprehensive tips below for ensuring your beautiful bundt cake slides out effortlessly, leaving its intricate design intact.
Expert Tips: How to Prevent Your Bundt Cake from Sticking to the Pan
Few kitchen mishaps are as disheartening as a bundt cake that stubbornly adheres to its pan, ruining its elegant shape. With these simple yet effective steps, you can confidently bake your bundt cakes knowing they’ll release perfectly every time!
- Invest in a Quality Non-Stick Bundt Pan: This is by far the best foundational step to prevent sticking. A good quality non-stick bundt pan will have a durable coating that greatly reduces the chances of your cake sticking. While proper greasing is always essential, a non-stick pan provides an extra layer of assurance.
- Generously Grease and Flour (or Use Baking Spray): This step is non-negotiable. You need to create a barrier between the cake batter and the pan. The most effective method is to use a baking spray that contains flour, such as “Baker’s Joy” or “PAM Baking.” These sprays ensure comprehensive coverage and a fine dusting of flour. If you don’t have baking spray, you can thoroughly grease the pan with softened butter or shortening, then dust it evenly with all-purpose flour, tapping out any excess. Make absolutely sure you get into every nook, cranny, and intricate design of the bundt pan.
- Allow Adequate Cooling Time in the Pan: Resist the urge to flip the cake immediately after removing it from the oven. Let the cake cool in the pan for precisely 15 minutes. This crucial period allows the cake to firm up slightly and pull away from the sides of the pan as it contracts. If you try to remove it too soon, it might tear; too long, and it might stick as it cools completely.
- Gently “Bounce” to Loosen: After the 15-minute cooling period, place the bundt pan on a sturdy surface. Gently “bounce” the pan up and down a few times. This subtle movement helps to dislodge any small sticky spots. You’ll often feel or see the cake slightly shift and pull away from the edges of the pan, which is a great sign that it’s ready for the next step.
- Invert Onto a Cooling Rack: Place a wire cooling rack directly on top of the bundt pan. Holding both the pan and the rack firmly together, carefully and quickly invert them so the pan is now upside down on the rack.
- Remove the Pan with a Gentle Wiggle: The cake should now be resting on the cooling rack, still inside the pan. Gently lift the bundt pan straight up. If the cake seems reluctant to release, give the pan a few side-to-side wiggles or a very light tap on the counter. Do not force it. If it’s still stuck, you might need to let it sit inverted for another 5 minutes before trying again. Once released, allow the cake to cool completely on the wire rack before applying any frosting.
Beyond the Bundt: Explore More Zesty Lime Desserts
If the bright, tangy flavors of this lime bundt cake have captured your heart, then you’re in for a treat! Lime is a versatile and refreshing ingredient that shines in a variety of desserts. Here are some other zesty delights to satisfy your citrus cravings:
- Coconut Lime Layer Cake: A tropical escape in cake form, combining creamy coconut with bright lime.
- Key Lime Pie: The quintessential lime dessert, famous for its tart-sweet filling and crisp crust.
- No-Bake Lime Cheesecake Bars: A quick and easy option for a refreshing, creamy lime treat without turning on the oven.
- Cornmeal Lime Cookies: A unique and delightful cookie with a subtle crunch and vibrant lime flavor.
Shop Essential Tools for This Recipe
Having the right tools can make all the difference in your baking experience. Here are some recommended items that will help you create this perfect lime bundt cake:
Note: This recipe was originally published in June 2010 and has been lovingly refreshed and updated for you today.
Lime Bundt Cake Recipe
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Ingredients
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)
- ½ teaspoon salt
For the lime syrup:
- ⅓ cup fresh lime juice (80 ml, about 3 limes)
- ⅓ cup granulated sugar (66 grams)
For the frosting:
- 4 ounces cream cheese, at room temperature (113 grams)
- ¼ 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
Instructions
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Preheat oven to 325 degrees F. Butter and flour a 9 inch bundt pan or grease with nonstick baking spray.
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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.
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Add the eggs one at a time, mixing after each. Mix in the vanilla extract.
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Add the flour and salt and mix until just until combined, scraping down the bowl a few times as needed.
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Pour the batter into the prepared bundt pan and bake for 60-75 minutes, until a toothpick inserted into the center comes out clean.
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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.
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To make the frosting, beat together the butter, cream cheese, powdered sugar, lime zest, and lime juice with an electric mixer. Mix until smooth.
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Cover bundt cake with frosting and serve.