Easy lime cake is the kind of bright, tender Bundt dessert that makes a simple Cake Mix feel special. Lime yogurt or sour cream adds moisture, fresh zest brings a fragrant citrus note, and a quick powdered-sugar glaze settles into every ridge. The recipe takes about 15 minutes to mix, then the oven does the work while you prepare a coffee-table dessert that slices neatly for spring gatherings, summer picnics, or an everyday sweet finish.
What is easy lime cake?
This easy lime cake is baked in a 12-cup Bundt pan or a 10-inch fluted tube pan. Its texture is soft but sturdy enough to lift cleanly after cooling. The lime flavor comes from both finely grated peel and juice, while the glaze balances powdered sugar with butter, lime juice, milk, and a pinch of salt.
Why this cake works
The Cake Mix provides a dependable flour and leavening base, so the extra ingredients can focus on flavor and texture. Lime yogurt or sour cream keeps the crumb moist without making the batter heavy. Mixing briefly on low before beating on medium helps hydrate the mix evenly. Cooling the cake completely before glazing keeps the icing visible instead of letting it disappear into warm crumbs.
Ingredients for easy lime cake
- 1 standard package white or vanilla cake mix
- 1 cup lime yogurt or non-fat-free sour cream
- 1/2 cup oil
- 4 large eggs
- 1 tablespoon finely grated lime peel
- 3 tablespoons lime juice
- 2 cups powdered sugar, plus more for a thicker glaze
- 3 tablespoons melted butter
- 3 to 4 tablespoons lime juice for the glaze
- 1 to 2 tablespoons milk, as needed for the glaze
- Pinch of salt
How to make easy lime cake
Start by heating the oven to 350°F. Coat a 12-cup Bundt pan or 10-inch fluted tube pan with nonstick cooking spray, then dust it with flour. Cover the ridges carefully; thorough preparation makes the finished cake much easier to release.
- Heat the oven to 350°F. Coat a 12-cup Bundt pan or 10-inch fluted tube pan with nonstick spray and dust with flour.
- Beat the cake mix, yogurt or sour cream, oil, eggs, lime juice, and lime peel on low for 1 minute, then medium for 2 minutes. Spread evenly in the pan.
- Bake 40 to 44 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 15 minutes, then turn onto a rack to cool completely.
- Whisk powdered sugar, melted butter, lime juice, milk, and salt until smooth. Spoon over the cake and garnish with more lime peel if desired.
Serving ideas
Let the glaze set for a few minutes before slicing so the drips remain defined. Serve wedges with coffee, black tea, or sparkling water. For a dessert plate, add berries or a small spoonful of lightly sweetened Whipped Cream. Because the cake yields 16 slices, it works well for a brunch table, a bake sale, or a casual dinner where guests can serve themselves.
Tips and an optional variation
Use fresh limes for the peel and juice, grating only the colored outer skin. The white pith underneath can taste bitter. For the best glaze, add milk gradually; stop when it is thick enough to coat a spoon but fluid enough to run down the cake. If the glaze seems thin, whisk in more powdered sugar.
Optional variation: replace part of the lime juice in the glaze with lemon juice for a softer lemon-lime flavor. Keep the primary cake quantities unchanged, and taste the glaze before spooning it over the cooled cake.
Storage and reheating
Store the glazed cake covered at room temperature for up to two days, or refrigerate it when your kitchen is warm. Bring chilled slices toward room temperature before serving so the crumb softens. If you want a warm slice, microwave it briefly at reduced power; heat only until just comfortable to eat so the glaze does not turn watery.
Easy lime cake questions answered
Can I use Sour Cream instead of lime yogurt? Yes. Use the same one-cup amount, choosing regular rather than fat-free sour cream for the intended tender texture.
How do I know the Bundt Cake is done? Check the center with a toothpick at 40 minutes. It should come out clean or with a few moist crumbs, and the cake should spring back lightly when touched.
Why did my cake stick? Bundt grooves need complete coverage. Spray the pan thoroughly, dust it with flour, and let the cake cool for 15 minutes before turning it out.
FAQs about easy lime cake
A careful pan coating, fresh lime zest, and a fully cooled cake are the small details that make this easy lime cake look as good as it tastes. Spoon on the glaze, add a little extra peel, and slice when you are ready to share.
Easy Lime Cake
Ingredients
Ingredients
- 1 standard package white or vanilla cake mix
- 1 cup lime yogurt or sour cream not fat free
- 1/2 cup oil
- 4 large eggs
- 1 tablespoon lime peel finely grated
- 3 tablespoons lime juice
- 2 cups powdered sugar plus more for a thicker glaze
- 3 tablespoons butter melted
- 3-4 tablespoons lime juice for glaze
- 1-2 tablespoons milk for glaze, as needed
- 1 pinch salt for glaze
Instructions
Instructions
- Heat the oven to 350°F. Coat a 12-cup Bundt pan or 10-inch fluted tube pan with nonstick spray and dust with flour.
- Beat the cake mix, yogurt or sour cream, oil, eggs, lime juice, and lime peel on low for 1 minute, then medium for 2 minutes. Spread evenly in the pan.
- Bake 40 to 44 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 15 minutes, then turn onto a rack to cool completely.
- Whisk powdered sugar, melted butter, lime juice, milk, and salt until smooth. Spoon over the cake and garnish with more lime peel if desired.
