Back
Lemon Lime Bundt Cake
5 from 14 votes

Lemon Lime Bundt Cake

The Lemon Lime Bundt Cake combines a classic white cake mix with sour cream, neutral oil, and a touch of grated lemon and lime peel to create a moist, tender crumb with bright citrus notes. The cake is baked in a fluted Bundt pan for an attractive shape. A vanilla frosting flavored with lemon and lime juice is warmed and drizzled over the cooled cake, adding a citrus glaze that complements the cake's subtle zing.

Course: Cake, Baked Goods

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

    Cup of Yum
  1. 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. 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. 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. 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.