Lemon Lime Bundt Cake
User Reviews
5
-
Course
Cake, Baked Goods
Lemon Lime Bundt Cake
Description
In this Lemon Lime Bundt Cake recipe, a standard white cake mix is elevated with sour cream, oil, eggs, and finely grated lemon and lime peel to create a moist cake with a delicate citrus aroma. The batter is beaten to combine and baked in a prepared Bundt or fluted tube pan until a toothpick comes out clean, ensuring a soft, evenly baked texture. Finished with a simple vanilla frosting mixed with fresh lemon and lime juice and gently warmed, this glaze adds a bright, tangy finish that contrasts mildly with the sweet cake. This recipe relies on familiar ingredients enhanced by fresh citrus peel and juice, resulting in a classic dessert with a citrus twist. It suits occasions where a visually appealing, subtly flavored cake is desired, and the glaze adds a pleasing finish without overwhelming sweetness.
Ingredients
CAKE
- 1 white cake mix brand Pillsbury™
- 1 cup sour cream
- 1/2 cup neutral cooking oil generic cooking oil
- 4 egg
- 1 teaspoon lemon finely grated peel
- 1 teaspoon lime peel finely grated
- 1 teaspoon lemon juice
FROSTING
- 1 vanilla frosting brand Pillsbury Creamy Supreme, canned
- 2 teaspoons lemon juice
- 2 teaspoons lime juice
Instructions
- 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
- 2. BEAT cake mix, sour cream, oil, eggs, lemon juice, lemon peel and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
- 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
- 4. In a microwave safe bowl, mix frosting with lemon and lime juice, and microwave for 20-40 seconds and stir well. Drizzle over cake.
Notes
- This recipe uses a store-bought white cake mix with added sour cream and citrus peels for enhanced moisture and flavor.
- Use finely grated lemon and lime peel to avoid bitter pith in the batter.
- After baking, cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely to maintain its shape.
- Warm the frosting with lemon and lime juice briefly in the microwave to create a pourable glaze before drizzling over the cake.
User Reviews
Overall Rating
5
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