Lemon Lime Bundt Cake

This Lemon Lime Bundt Cake reminds me of my childhood. Ever year on Easter, my mom would make this extremely moist, melt-in-your-mouth lemon-lime cake glazed in a simple lemon lime glaze. This cake will yield 12 to 16 servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword Bundt, cake, dessert, Easter, glaze, jello, lemon, lime, spring dessert

Prep Time 20

Cook Time 1

Additional Time 1

Total Time 1 1 20

Servings servings

Calories 373

Author Laurie McNamara

Equipment

Nordic Ware 58677 Elegant Party Bundt Pan, 22.3 x 9.3 cm, Gold

Ingredients

FOR THE CAKE:

melted butter for brushing inside of pan
1 recipe homemade yellow cake mix
1 small box 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:

1/2 cup unsalted butter
2/3 cup sugar
3 lemons zested and juiced (strained of pulp)
1 lime zested and juiced (strained of pulp)

US Customary - Metric

Instructions

TO MAKE THE CAKE:

Preheat your oven to 350℉ or 180℃.
Melt a tablespoon or so of butter and use a pastry brush to coat the inside of the 12-cup bundt pan generously. Avoid using too much to where it pools in the bottom, you do not want that.
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.

TO 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.

Nutrition