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Homemade Lemon Lime Bundt Cake photo

Lemon Lime Bundt Cake

This Lemon Lime Bundt Cake is a citrusy delight! Bursting with flavor and topped with zesty frosting, it’s perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 package Pillsbury White Cake Mix
  • 1 cup sour cream
  • 1/2 cup oil (vegetable or canola)
  • 4 eggs
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon finely grated lime peel
  • 1 teaspoon lemon juice
  • 1 can Pillsbury Creamy Supreme Vanilla Frosting
  • 2 teaspoons lemon juice
  • 2 teaspoons lime juice

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk or mixer
  • Spatula
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Generously grease your Bundt pan with cooking spray or butter and dust it lightly with flour.
  3. Step 3: In a large mixing bowl, combine the sour cream, oil, and eggs. Whisk until smooth.
  4. Step 4: Add the cake mix, lemon peel, lime peel, and lemon juice to the wet mixture. Mix until well combined.
  5. Step 5: Pour the batter into the prepared Bundt pan and level it.
  6. Step 6: Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Step 7: Allow the cake to cool in the pan for 10-15 minutes before inverting onto a cooling rack.
  8. Step 8: Mix the frosting with lemon and lime juices until smooth.
  9. Step 9: Once cool, frost the cake with the citrus frosting.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • For longer storage, wrap tightly and refrigerate for up to a week.
  • Freeze un-frosted cake for up to 3 months for longer preservation.