Lemon Lime Bundt Cake Recipe

This lemon-lime Bundt cake recipe totally stole my heart because it’s a perfect blend of zesty lemon and lime flavors that transport me to sunshine-filled days, making every bite feel like a mini-vacation. Plus, the moist, creamy texture thanks to the sour cream and milk is practically addictive and keeps me coming back for more—it’s the ultimate comfort dessert! 🍋🍈💛

I positively adore the cake I make following the recipe for Lemon Lime Bundt Cake. It is a delightful balance of sweet and tangy, with the perfect blend of fresh lemon and lime juices.

The softened unsalted butter and the granulated sugar combine to make a wonderful moist cake, and the sour cream enriches it even further. This what I would call a sunny cake, because it tastes bright, thanks to the copious amounts of zest I use.

Ingredients

Flour, all-purpose: Offers form; is a carb source.

Butter: Provides an abundant flavor and serves as a type of fat.

Sugar that has been granulated: Sweets the cake; gives moisture.

Eggs: Bind together various elements; provide structure and moisture.

Lemon juice, freshly squeezed: This brings a tart kick; it’s loaded with vitamin C.

Lime juice, fresh: Increases the tartness and supplies vitamin C, which is good for the immune system.

Zest from lemons and limes: Intensifies the flavor of citrus; yields aromatic oils.

Sour cream: Moisture and tanginess; a source of creamy texture.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh lime juice
• Zest of 1 lemon
• Zest of 1 lime
• 1 cup sour cream
• 1/4 cup milk
• Powdered sugar for dusting

Instructions

1. Set your oven to 350°F (175°C) to warm up, and get a Bundt cake pan ready by greasing it with either butter or non-stick spray.

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well blended. Set the bowl aside.

3. In a big mixing bowl, cream together the softened butter and granulated sugar until they are light and fluffy, around 3-5 minutes.

4. Incorporate the eggs, adding them one at a time, and beating well after each addition. Blend in the vanilla extract.

5. Combine the lemon juice, lime juice, lemon zest, and lime zest thoroughly.

6. In three parts, gradually add the dry ingredients to the butter mixture. Alternate between adding the dry ingredients and the sour cream and milk. You should add the dry ingredients at the start and finish, and in between, you should mix just until everything is combined.

7. Distribute the batter uniformly into the ready Bundt pan, using a spatula to ensure the top is even.

8. Preheat the oven to 350°F. Bake for 50–60 minutes in the now-heated oven, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 15 minutes. Then, invert it carefully onto a wire rack, where it will cool completely.

10. When the cake has cooled completely, dust it with powdered sugar just before serving. Enjoy!

Equipment Needed

1. Oven
2. Bundt cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Electric mixer or hand mixer
7. Spatula
8. Measuring cups and spoons
9. Zester or grater
10. Lemon juicer
11. Lime juicer
12. Wire rack
13. Toothpick or cake tester

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: Yes, you can use butter that is salted, but think about cutting back on the salt you add to the recipe. If you normally use salt in the amount of 1/2 teaspoon, use only 1/4 teaspoon.
• Q: Can I substitute Greek yogurt for sour cream?Greek yogurt can be used as a 1:1 substitute for sour cream in this recipe.
• Q: What can I use instead of fresh lemon and lime juice?If fresh lemon and lime juice cannot be found, bottled versions may be used, but they do not compare to the flavor of the fresh juice. For the best-tasting drinks, use fresh juice.
• Q: How should I store the Lemon Lime Bundt Cake?A: Keep the cake in a sealed container at room temperature for no more than 3 days, refrigerated for no more than 7 days.
• Q: Can I freeze the cake?A: Yes, the cake can be frozen. It should be wrapped tightly in plastic wrap and then aluminum foil and can be frozen for as long as 3 months.
• Q: Can I use this recipe to make cupcakes?A: Yes, you can make cupcake with this batter. Reduce the baking time to about 18-22 minutes, testing with a toothpick for doneness.
• Q: How do I prevent the cake from sticking to the Bundt pan?A: Coat the Bundt pan really well with either butter or non-stick spray (your choice), and then dust it with flour; only then add the batter.

Substitutions and Variations

Any-purpose flour: When using cake flour as a substitute in the same amount, you will create a lighter-textured cake. If using a different substitute, increase the amount by 3 tablespoons per 1 cup of flour called for.
Use salted butter instead of unsalted butter, and cut the amount of added salt in the recipe by half.
Sour cream. Substitute with an equal amount of Greek yogurt for a similar texture and tanginess.
Sugar, granulated: For a natural alternative, use an equal amount of cane sugar.
Lemon and lime juice: If you do not have fresh lemons or limes, substitute with bottled juice. However, be aware that the flavor may not be as vibrant.

Pro Tips

1. Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature before starting. This will help them blend more smoothly, resulting in a better texture for your cake.