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Lemon Lime Cake with Lemon Lime Glaze
5 from 6 votes

Lemon Lime Cake with Lemon Lime Glaze

Tangy Lemon Lime Cake with Lemon Lime Glaze - It's a dense made from scratch pound cake with a box of lemon pudding and lime juice added in. The vibrant green and yellow stripes pop every bit as much as the flavor!

Prep Time
20 mins
Cook Time
1 hr 9 mins
Total Time
1 hr 29 mins
Servings: 10 slices
Calories: 637 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 1 cup butter room temperature, salted
  • 1 3/4 cup granulated sugar
  • 3 large egg
  • 2 3/4 cups all-purpose flour
  • 3.4 oz. instant lemon pudding mix box
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup buttermilk
  • 1/2 cup lime juice
  • lime zest of 1
  • lemon zest of 1
Glaze
  • 3 cups powdered sugar
  • 2 T. lime juice
  • 4 T. lemon juice fresh
  • Gel food coloring optional, yellow and leaf green paste

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 325 degrees. Grease and flour a bundt pan that holds about 6 cups of batter. I used a Nordic Ware square bundt pan.
  2. In a large mixing bowl, add in the butter and granulated sugar. Beat 2 -3 minutes until creamy.
  3. Add in the zest and eggs one at a time. Beat each egg until incorporated before adding another.
  4. Once all of the eggs are added, scrape down the sides of the bowl. Mix in any egg that was missed. 
  5. In a separate bowl, add in the flour, dry pudding mixture, baking soda, baking powder, and zest. Stir to combine.
  6. Measure out the buttermilk and lime juice.
  7. Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
  8. Pour the batter into the prepared bundt pan. Spread the batter out evenly.
  9. Place into the oven and bake for 1 hour and 9 minutes or until done. Use a toothpick to check to see if it's done by sticking it in the middle of the cake. If it comes out clean or with moist crumbs, it's done. 
  10. Remove from the oven and let it cool in the bundt pan. 
  11. Tap the sides of the pan to release the cake after it's cooled completely. Trim the cake if it domed too much. Place the cake on a platter or cake stand.
Glaze
  1. In a medium bowl, add in the powdered sugar first. 
  2. Pour in the lemon and lime juice. Stir vigorously until completely smooth.
  3. Scoop out 1 tablespoon of glaze and place in a sandwich bag. In a separate sandwich bag, add another tablespoon of glaze.
  4. Add yellow gel food color to one sandwich bag and leaf green to another. Seal both of the bags up and squish them around to incorporate the food color. Liquid food color will thin out the glaze too much.
  5. Add the white glaze on top of the cake. Let it run down the sides.
  6. Make a small cut on the corner of both of the sandwich bags. Pipe stripes on the top of the cake or any other design. The glaze will crust/harden.
  7. Cut and serve!

Nutrition Information

Calories 637kcal (32%) Carbohydrates 108g (36%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 12g (60%) Cholesterol 114mg (38%) Sodium 323mg (13%) Potassium 129mg (3%) Sugar 71g (142%) Vitamin A 695IU (14%) Vitamin C 3.8mg (4%) Calcium 53mg (5%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 637

% Daily Value*

Calories 637kcal 32%
Carbohydrates 108g 36%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 114mg 38%
Sodium 323mg 13%
Potassium 129mg 3%
Sugar 71g 142%
Vitamin A 695IU 14%
Vitamin C 3.8mg 4%
Calcium 53mg 5%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.