Lemon Lime Bundt Cake at Home

Lemon-lime heaven in Bundt form. This is one of my all time favorites of cakes.

My mom has been making this cake since the beginning of time. It’s been around for every Easter Sunday celebration that I can recall while at the same time fronting as my sister Julie’s birthday cake. Since for many of years her birthday lands on Easter we celebrated both, with this cake. Lucky.

This is the reliable cake for any holiday, birthday, celebratory brunch or simply because you feel like it. It’s especially simple and uses my kitchen-made cake mix and, okay don’t freak out on me, but it calls for a box of lime Jell-O. I know, I know… I know. It is a retro-cake and all, and in the original recipe it also calls for yellow (store bought) cake mix, which I substituted this from the pantry recipe and well, I haven’t figured out how to make my own lime Jell-O yet, so in the meantime… simply use it.

I know that you know that Bundt cakes are my regular of allthecakes. This one is no different. It’s lemony, lime-y and it’s fluffy, moist and glazed. Yup. G-L-A-Z-E-D. This cake gets bathed with a sugar, buttery, zest-filled liquid gold.

I could go on and on and onnn about this cake, but I think you get the idea, this cake is YUM. But first, let’s get on with it and watch the amazingness unfold.

For this Lemon Lime Bundt Cake Set out:

• butter and flour – For greasing the bundt pan. May also use baking spray that contains flour.
• kitchen-made yellow cake mix – Or use store-bought cake mix.
• lime Jell-O mix – Adds a pop of color and lime flavor.
• water – Lends moisture to the cake.
• grapeseed oil – Or other light flavorless oil.
• eggs – Adds richness and flavor.
• lemon extract – Lends additional lemon flavor.
• lemons – Gather both the zest and juice.
• limes – Set out both the zest and juice.
• butter – Lends richness and flavor.
• sugar – Adds sweetness to the glaze.

Here are a few fool-proof tips to insure your bundt cake slides out after baking.

• THE MOST IMPORTANT: If you have an old bundt pan, there is a chance that nonstick may not be as nonstick anymore. I speak from experience. There’s not enough butter or nonstick spray that can save your cake.
• Melt a tablespoon or so of butter and use a pastry brush to coat the inside of the 10-cup bundt pan generously. Avoid using too much to where it pools in the bottom, you do not want that. Then add in flour and tap to coat the entire inside of the pan, tapping out any excess flour.
• Or you can use a nonstick baking spray with flour in it. Again, avoid using too much that it pools in the bottom of the pan.
• Let the cake rest 10 minutes (not a minute sooner nor later) before inverting onto a cake plate or stand.

Make The Cake:

Start by adding the cake mix and a 3 ounce packet of lime Jell-O gelatin to the bowl of your stand mixer.

With the mixer on low, gradually pour in 2/3 cup of grapeseed oil or other light and flavorless oil that is meant for baking.

And pour in 1 cup water.

Add in 3 large eggs, one egg at a time.

Mixing well after each one.

Add in 1 tablespoon of lemon extract.

Use a rubber spatula to scrape down the sides and bottom of the bowl.

Before mixing on medium-high speed for 1 minute.

Pour the batter into the prepared pan on one side, allowing the batter to fill the pan evenly.

Tap on the counter a few times to release any air bubbles before sliding the pan into a preheated oven for 50 minutes or until a tester comes back clean after inserted.

For The Glaze:

While the cake is baking, make the glaze. In a small saucepan, add 1 stick (1/2 cup) unsalted butter, 2/3 cup granulated (white) sugar, the zest and juice of three lemons and 1 lime.

Heat over medium to low heat and stir until melted.

Once the cake is baked, set a timer for 10 minutes. During that 10 minutes, use a long skewer to poke some holes all over the cake.

Then stir the glaze and spoon some of the lemon-lime glaze over top and into the holes.

Once the 10 minutes are up, use oven mitts to invert onto a cake plate or stand.

The bundt pan should lift easily off of the cake.

Finally, brush the glaze over the top of the lemon lime bundt cake, sides and in all the nooks and crannies.

Repeat this step until you’ve used simply about half of the glaze (I like to save a little and spoon it over slices of cake) then let sit over night (8 to 24 hours) or don’t!

Slice. Serve. Devour.

I like to drizzle a little of the glaze on the plate and the slice of cake and top with whipped cream and extra lemon and lime zest.

HOW TO STORE BUNDT CAKES:

Store your bundt cake in an air-tight container. My bunt pan came in one, but I went ahead and linked one from Amazon in the recipe printable. For this cake, it can be stored at room temperature for 5 days. If making a bundt cake that has an icing containing dairy, I would keep it stored in the refrigerator.

HOW TO FREEZE BUNDT CAKES:

Let cool completely before tightly wrapping in 2 layers of plastic wrap. Then wrap in aluminum foil and freeze. You can also, wrap and freeze individual slices.

HOW TO THAW A BUNDT CAKE:

Remove and let thaw on your counter at room temperature.

I mean, seriously. Look at that glisteny goodness. For all my fellow citrus lovers, this cake is for you!

Enjoy! And if you give this Lemon Lime Bundt Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!