Whenever I have a hankering for an old-fashioned cake, I always go-to my Lemon Bundt Cake for that sweet taste of nostalgia. Growing up I can remember tasting one of the best lemon cakes till this day! The burst of citrus, the buttery taste of the outer part, dense, yet fluffy texture, crackly lemony glaze, AHH! Heaven!
My Aunt, who is an exceptional baker is responsible for that delicious cake that hooked me ever since. Her cake was perfect! I couldn’t wait until the holidays, because that meant lemon cake! I’m smiling like a big kid just thinking of it all. One day I built up the courage to finally make my own lemon cake, because I can’t just have this on a holiday! I wanted to know how to bake this baby from start to finish. The first time I made this cake it came out PERFECT!!Jump to Recipe
I can remember bringing over to a family gathering and the cake was still warm, before that sucker could cool properly that cake was dang near gone! I almost cried, fearing I wasn’t gonna get a piece lol! But the feeling of watching everyone enjoy the cake that I made was priceless! Now, I’ve added so many different flavors with this recipe I’ve used Cara-Cara oranges, limes, now I put a twist and added lemons and limes together. Anybody can do it honestly, its no big secret I’m just grateful to have watched my Aunt bake in the kitchen and took notes as I watched her do it with so much love and ease. It’s very similar to a 7-up cake, but not as dense.
Zesting the lemons and limes and adding that zest into the juices later gives it the proper burst of citrus flavor. Every bite you take you taste just what the name says it is Lemony-Lime! upon first bite my husband said “lemony” as he proceeded to eat 2 more slices lol! My husband nearly at the whole cake ya’ll, no lie.
Also, using a good vanilla for your baking is essential for a delicious tasting cake. My vanilla is superb! I aged this vanilla for 3-4 months using pure Madagascar & Mexican vanilla beans. Click here to purchase some of my vanilla.
I cannot express how important it is to bring all your ingredients to room temperature first. that way you can get to work a lot faster and it saves so much more time. When I’m going to bake, I leave my butter out the night before, and place my eggs and milk out that morning. By the afternoon, I’m ready to bake! Baking is all about preparation and measuring all your ingredients out before jumping into it.
I used a Kitchen Aid mixer, but feel free to use a hand mixer it works just as well. Allow your eggs and milk to come to room temperature for about 30 minutes. A little hack to get your eggs room temp is to place them into warm water for 10 minutes that’ll bring them to a perfect room temp.
This recipe will become one of your go-to’s for baking the best Lemony-Lime Bundt Cake ever. Just be sure to add love into it, it taste so much better that way.
let’s get into the ingredients below,
- 3 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 2 cups of sugar
- 2 and 1/2 sticks of butter
- 2 lemons zested and juiced
- 2 limes zested and juiced
- 3/4 cup of whole milk
For the glaze, which is one of the best parts of this Lemony-Lime Bundt Cake, you are going to reserve 2 tablespoons of the lemon and lime juice.
For the glaze you will need,
- 2 cups of sugar
- 1 tablespoon of melted butter
- 2 tablespoons of lemon-lime juice
This is a cake perfect for the spring holidays, but truly and anytime type of cake. Print this recipe, save and share with your baker friends and tell me all about it in the comments.
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Lemony-Lime Bundt CakeCourse: DessertDifficulty: Medium
2 limes, 2 lemons, zested and juiced (reserve 2 tablespoon for glaze)
3 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon baking soda
2 cups of sugar
4 eggs beaten
2-1/2 sticks of butter
1 teaspoon of vanilla extract
3/4 cup of whole milk
- For The Glaze
2 cups of powdered sugar
1 tablespoon of melted butter
2 – tablespoon of lemon-lime juice
- Set your oven to 350 degrees
- First, with a grater zest all your citrus fruits, juice them, add the grated lemon zest to the juice and set aside. **Be sure to take 2 tablespoon of this juice and set aside for the glaze.**
- In a large bowl, combine all dry ingredients, flour, salt, baking powder, and baking soda. Mix together well with a whisk. Set aside.
- With softened room temp butter, beat together butter and 2 cups of sugar. beat until light and fluffy for 5 minutes.
- While the butter and sugar is mixing, add the zested lemon-lime juice into the milk, add the vanilla into the milk as well at this time. Stir and set aside.
- After the butter and sugar has creamed, on low speed add the beaten eggs slowly. Making sure the eggs are fully incorporated.
- Alternating, starting with 1/2 of flour mixture mix well and adding in a little of the milk mixture. Repeat the steps of alternating, ending with the flour last.
- Using a bundt baking pan, spray the pan with baking spray, add the cake batter into the pan and bake at 350 degrees for 45-50 minutes.
- Cake is done when a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes before flipping cake onto a cake stand or plate. Once cake has cooled flip onto a cake plate or stand.
- Drizzle the glaze over the cake, allow to finish cooling for about an hour and glaze the cake some more.
- For the glaze
- Combine powdered sugar, lemon juice, add melted butter together
- With a whisk, whisk together the ingredients until smooth and thick. If you want a more thin glaze add more lemon juice, if you want it thicker add more powdered sugar.