This lemon lime cake IS my childhood. My mom would make this cake every Easter. It’s a bright, moist and delicious GREEN cake!
Lemon-lime heaven in Bundt form. This is one of my all time favorites of cakes.
My mom has been making this cake since the beginning of time. It’s been around for every Easter Sunday celebration that I can recall while at the same time fronting as my sister Julie’s birthday cake. Since for many of years her birthday lands on Easter we celebrated both, with this cake. Lucky.
This is the perfect cake for any holiday, birthday, celebratory brunch or just because you feel like it. It’s super simple and uses my homemade cake mix and, okay don’t freak out on me, but it calls for a box of lime Jell-O. I know, I know… I know. It is a retro-cake and all, and in the original recipe it also calls for yellow (store bought) cake mix, which I substituted this from scratch recipe and well, I haven’t figured out how to make my own lime Jell-O yet, so in the meantime… just use it.
I know that you know that Bundt cakes are my favorite of allthecakes. This one is no different. It’s lemony, lime-y and it’s fluffy, moist and glazed. Yup. G-L-A-Z-E-D. This cake gets bathed with a sugar, buttery, zest-filled liquid gold.
I could go on and on and onnn about this cake, but I think you get the idea, this cake is YUM. But first, let’s get on with it and watch the amazingness unfold.
Round up the cake mix, butter, Jell-O, grapeseed oil, lemon extract, eggs, lemons and limes, sugar and some water and bust out your mixer.
Start by adding the cake mix to the bowl of your mixer.
Add in the packet of Jell-O gelatin.
With the mixer on low, gradually pour in the water…
… and oil. (Nail polish check: Licorice by Essie — love!)
Add one egg at a time, mixing after each one.
Add in a tablespoon of lemon extract…
Scrape down the sides and bottom of the bowl…
Before mixing on medium-high speed until combined.
Generously butter and flour a 10-cup Bundt pan. DO NOT skip this step and especially the dusting with flour part. Doing both of these things will acts as an insurance policy so your cake does not stick to the pan. Trust me. My first go with this cake I forgot to flour and half of my cake turned out onto the cake stand and half was still stuck in the cake. Epic fail. #ishouldknowbetter
Pour the batter into the prepared pan…
Tap on the counter a few times to release any air bubbles before sliding the pan into a preheated 350 degree oven for 50-60 minutes.
Meanwhile, zest three lemons and 1 lime.
Add it to a saucepan with 1 stick butter and 2/3 cup of sugar.
…and strain the juice from those 3 lemons and the 1 lime. It should equal around a 1/2 cup.
Pour that into the sauce pan.
Heat over medium to low heat and stir until melted.
Bake the cake for 50 to 60 minutes or until a wooden skewer comes out clean with only a few crumbs attached. Use that skewer to poke a million (<— exaggeration) holes all over the cake.
Then spoon half of the lemon-lime glaze over top.
Oh. My. Citrus-Glaze. Heavens.
Let the cake rest in the pan for 10 minutes. To quote my sister Julie (who might I add is a an expert in making this cake): “Not a minute sooner nor later.”
Brush the glaze over the top, sides and in all the nooks and crannies. Repeat this step until you’ve used all the glaze, or you can save a little and spoon it over slices of cake.
In the recipe my sister gave me, it says to allow the cake to sit for 6 to 24 hours before cutting into and serving. What-the-WHAT? But it’s true. The cake only gets tastier with a little time (and patience).
Slice. Serve. Devour.
I mean, seriously. Look at that glisteny goodness.
For all my fellow citrus lovers, this cake is for you!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Lemon Lime Bundt Cake
A extremely moist, melt-in-your-mouth lemon-lime cake.
Yield: 8 to 10
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour and 20 minutes plus 6 to 24 hours to cool
1 recipe Homemade Yellow Cake Mix
1 small box of Lime Jell-O Gelatin
1 cup Water
2/3 cup Grapeseed Oil
3 large Eggs
1 tablespoon Lemon Extract (I use Simply Organic)
FOR THE GLAZE:
1 stick Butter
2/3 cup Sugar
Zest of 3 Lemons
Zest of 1 Lime
Juice of 3 Lemons, strained of pulp
Juice of 1 Lime, strained of pulp
FOR THE CAKE: Preheat your oven to 350 degrees. Generously butter and lightly flour a 10-cup Bundt pan.
In the bowl of your stand mixer, add the cake mix and Jell-O. With the mixer on low speed gradually add the oil and water. Add one egg at a time mixing after each one. Add in the lemon extract and scrape down the sides of the bowl. Mix one last time on medium-high speed until combined.
Pour the cake batter into the prepared pan and slide into your preheated oven for 50-60 minutes. The cake is done when a wooden skewer is inserted and comes out clean with a few crumbs attached.
In the meantime make the glaze. In a small saucepan add the butter, sugar, zest and juice. Heat over medium low heat, stirring until melted.
Poke quite a few holes into the cake and spoon half of the glaze over top. Once the cake has cooled for 10 minutes, invert it onto a cake plate or stand.
Brush remaining glaze over the entire cake. Allow the cake to cool 6 to 24 hours before slicing and serving.