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Lemon Lime Bundt Cake

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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 mins
Cook Time 1 hr
Additional Time 1 d
Total Time 1 d 1 hr 20 mins
Servings 16 servings
Calories 373
Author Laurie McNamara



  • 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


  • 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)



  • Preheat your oven to 350° and generously butter and lightly flour a 9-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 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.


Serving: 1g | Calories: 373kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 292mg | Potassium: 68mg | Fiber: 1g | Sugar: 32g | Vitamin A: 322IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 1mg