When life gives you limes, make a Lime Drizzle Bundt Cake out of it. Simple, quick and absolutely scrumptious – that’s the best way to describe this cake.
In this recipe I have made a syrup again, as I did with my Lemon Drizzle Cake. Since it is a lime cake, I used limes instead of lemons and then drizzled the syrup on top of the still hot cake right after baking. This way the syrup soaks into the cake nicely and adds an even more intense lime flavor.
The cake is finished off with a sugar glaze and lime zest. This is definitely a perfect cake for all lime lovers. The combination of sweet and tart is really outstanding.
I love bundt cakes – on the one hand the simplicity and on the other hand yet the finesse, for me they are always special, because they look gorgeous and are unbeatable delicious.
Tools & Equipment
- 10 cups bundt pan
- 2 small bowls
- Fine-mesh strainer
- Medium bowl
- Medium saucepan
- Parchment paper
- Pastry brush
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Pan Prep: This is key to a perfectly released bundt cake. Use a nonstick pan, butter the pan, then add a thin dusting of flour. Turn the pan and toss out any excess flour. After baking let the cake cool for 10-15 minutes, then run a thin offset spatula or a flexible knife along all the edges to loosen. Invert the cake out of the pan onto a wire rack.
Lime Syrup: I prefer not to let the syrup get too thick, because then it can be absorbed into the cake more easily. Therefore, I do not let it simmer too long, for about 3-5 minutes.
The Glaze: Depending on your preference, you can adjust the ratio between powdered sugar and milk. If you want the glaze to be more liquid add a little more milk or more powdered sugar for a firmer texture.
Ingredients for Lime Drizzle Bundt Cake
Step by Step Guide – How to Make Lime Drizzle Bundt Cake
Make the Batter
Preheat the oven to 180°C/350°F. Grease the bundt pan and dust with flour. Combine flour, baking powder and salt and sift through a fine-mesh strainer.
In the bowl of a stand mixer cream together butter and sugar on medium until smooth, for about 4-5 minutes. Add the eggs, one at a time, on medium and add the next one after the previous one is completely incorporated, for about 1 minute each.
Then add the flour mixture and mix on low until just incorporated, for about 1 minute. Fold in the lime zest, then pour the batter into the pan and smooth the top. Bake for about 45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Make the Syrup
Squeeze the limes, put the lime juice and sugar in a medium saucepan. Bring to a simmer over medium heat, let simmer for about 3-5 minutes.
Remove the cake from the oven and place on a wire rack. Poke small holes in the cake and brush the syrup on top. Let the cake cool in the pan for about 15 minutes, then invert onto a parchment-lined wire rack to cool completely.
Make the Glaze
Sift powdered sugar, then whisk together powdered sugar and milk until desired thickness.
Pour the glaze over the cooled cake. Garnish with lime zest and serve.
Storing and Freezing Instructions
Storage: You can make the cake a day ahead, but store it unglazed in a sealed container at room temperature. Because of the glaze, keep any leftover cake in the fridge, well wrapped or under a cake dome, for up to 4 days.
Freezing Instructions: You can freeze the unglazed cake, well wrapped in plastic for up to 3 months. Glaze before serving. Cake that has already been glazed can be frozen for up to 1 month.
My Summary for Lime Drizzle Bundt Cake
Taste: The addition of fresh limes as zest in the batter or juice in the syrup, creates a wonderful lime flavor and a little tartness to this cake. The glaze, on the other hand, is sweet and in combination with the acidity from the limes just perfect.
Texture: The cake is very moist, refreshing and fluffy.
Time: You’ll need about 30 minutes for making the batter and baking time is about 45 minutes. Making the syrup takes 10 minutes. After that, the cake should cool completely, preferably overnight. It takes 5 minutes to make the glaze.
More “LEMON” Recipes
For the Batter
- 250g all-purpose flour (405)
- 6g (1 1/2 tsp) baking powder
- Pinch of salt
- 250g butter, at room temperature
- 200g granulated sugar
- 4 large (220g) eggs, at room temperature
- 5g lime zest (about 4 limes)
For the Lime Syrup
- 40ml lime juice
- 20g granulated sugar
For the Glaze
- 125g powdered sugar
- 20ml whole milk
Make the Batter
- Preheat the oven to 180°C/350°F. Grease the bundt pan and dust with flour. Set aside.
- In a small bowl, combine flour, baking powder and salt and sift through a fine-mesh strainer. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until smooth, for about 4-5 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula.
- Add the eggs one at a time on medium and add the next one after the previous one is completely incorporated, for about 1 minute each.
- Then add the sifted flour mixture and mix on low speed until just incorporated, for about 1 minute. Scrape down the sides and bottom again.
- Fold in the lime zest with a silicone spatula.
- Pour the batter into the prepared pan and smooth the top with a silicone spatula.
- Bake on the middle rack for about 45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Make the Syrup
- Prepare the syrup during the last minutes of baking.
- Squeeze the limes.
- Put the lime juice and sugar in a medium saucepan and bring to a simmer over medium heat, let simmer for about 3-5 minutes.
- Remove the cake from the oven and place on a wire rack.
- Use a skewer to poke small holes in the cake and brush the syrup on top with a pastry brush.
- Let the cake cool in the pan for about 15 minutes, then invert onto a parchment-lined wire rack to cool completely.
Make the Glaze
- Sift the powdered sugar into a small bowl.
- Add the milk and whisk together until the desired thickness.
- Pour the glaze over the cooled cake.
- Garnish with lime zest and serve.