Description
Delightful lime bundt cake showcases tangy citrus notes with rich, moist crumb. Creamy glaze and zesty lime garnish complete this irresistible dessert you’ll want to savor slowly.
Ingredients
Scale
- 1 package white or vanilla cake mix
- 4 eggs
- 1 cup (240 milliliters) lime yogurt or sour cream (not fat-free)
- ½ cup (120 milliliters) oil
- 1 tbsp (15 milliliters) finely grated lime peel
- 3 tbsps (45 milliliters) lime juice
- 2 cups powdered sugar
- 3 tbsps (45 milliliters) melted butter
- 3–4 tbsps (45–60 milliliters) lime juice
- 1–2 tbsps (15–30 milliliters) milk
- 1 pinch salt
Instructions
- Preparation: Preheat oven to specified temperature and coat bundt pan with non-stick spray and flour to guarantee effortless cake release.
- Mixing: Combine cake mix, yogurt, vegetable oil, eggs, lime juice, and lime zest in a large mixing bowl, blending with an electric mixer at low speed before increasing to medium for two minutes until achieving a silky, homogeneous batter.
- Baking: Pour batter into prepared bundt pan, smoothing with a spatula to eliminate air bubbles, then bake for 40-44 minutes until a toothpick inserted into the center emerges clean.
- Cooling: Allow cake to rest in the pan for 15 minutes to stabilize its structure, then carefully transfer to a wire rack for complete cooling.
- Glazing: Whisk powdered sugar, melted butter, lime juice, milk, and a pinch of salt until creating a luxurious, drizzle-worthy glaze with a smooth, flowing consistency.
- Finishing: Generously cascade the lime glaze over the cake’s distinctive contours, allowing it to elegantly drape down the sides, and optionally garnish with additional lime zest for a vibrant citrus accent.
Notes
- Grease Strategically: Use non-stick spray and flour to ensure smooth cake release without sticking.
- Mix Mindfully: Start mixing at low speed, then increase to medium to create a smooth, well-blended batter without overmixing.
- Check Doneness Carefully: Insert a toothpick in the center – a clean toothpick indicates the cake is perfectly baked.
- Cool Completely: Let the cake rest in the pan for 15 minutes, then transfer to a wire rack to prevent breaking and ensure proper texture.
- Prep Time: 20 minutes
- Cook Time: 44 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 330
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg