Lemon Lime Bundt Cake

Author Charbel Barker


For the Bundt Cake

  • 2 cups of flour
  • 1 t of baking powder
  • 1 t of salt
  • ½ cup of softened butter
  • 1 ½ cup of sugar
  • 1 t of vanilla extract or almond or coconut
  • The zest from one lime and one lemon
  • 4 eggs + 2 yolks
  • 1 cup of milk combined with 1 T of lemon juice

For the Lemon Lime Glaze

  • 1/3 – 1 cup of powdered sugar depending on the desired consistency
  • ¼ cup of water
  • 1 tablespoon of vanilla extract
  • Zest from ½ lime and ½ lemon
  • ** Combine all ingredients and set aside


  • Preheat oven to 325 degrees Fahrenheit
  • Prepare a bundt pan by greasing and flouring it, set aside
  • Combine the flour, baking powder and salt and set aside
  • Whip the butter in a stand mixer and slowly add the sugar until light and fluffy
  • Add the lemon and lime zest and vanilla extract and continue mixing.
  • Add the eggs and yolks one at a time, mixing well.
  • Reduce speed to medium and add half of the flour mixture, followed by the lemon-milk mixture, and finish with the rest of the flour mixture, mixing after each step.
  • Spread the batter into the prepared bundt pan and make for 40-50 minutes.
  • Let cool for 10-15 minute in the bundt pan before removing.
  • Brush with the Lemon Lime Glaze and dust with powdered sugar.