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Lime Bundt Cakes

Lime Bundt Cakes

 I don't know if I've ever made a lime-centric dessert before. We received SO many limes from a kind neighbor, and I thought it'd be a great opportunity to give it a go! You'd think the cake would be too tart, but it's really quite sweet. It's the lime glaze that gives it a bright citrusy flavor. 

I found this recipe from Breakfast Drama Queen, which also let me bust out the mini bundt cake pan.

What You'll Need

Mini Bundt Cakes

  • 4 oz (115g) reduced fat cream cheese
  • ½ cup (110g) granulated sugar
  • ½ cup (120g) Greek-style yogurt
  • 2 teaspoons lime zest
  • 2 teaspoons lime juice
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup (125g) all purpose flour
  • 1 tablespoon (10g) cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt


  • ½ cup (50g) confectioners’ sugar
  • 1 ½ teaspoons lime juice

Optional Toppings

  • Lime zest
  • Powdered sugar

Oven Temp: 350 degrees
Cook Time: 22-25 minutes

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Sift together the all purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside for now.

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In a large mixer, cream the sugar and cream cheese. Then add the yogurt, lime zest, lime juice and vanilla extract.

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Add the eggs one at a time, then slowly add the sifted ingredients. Mix until just combined, but don't over mix. Manually stir it with a spatula or wooden spoon if needed.

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Spray your bundt pans with cooking spray and then fill each one up until it's around 3/4 full. I like to lightly tap the sides of the pan to release any potential air bubbles, although there shouldn't be many with this batter.

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Bake for 22-25 minutes, or until fully cooked. I'm a stickler for the toothpick test- if a toothpick comes out clean after sticking it into a bundt cake, it's ready to come out of the oven!

Let these bunties cool for 10 mins before trying to get them out of the pan, and then let them cool completely on a rack before glazing.

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The glaze is really easy to make, using only lime juice and powdered sugar. Mix both together, adding powdered sugar if a thicker glaze is desired, or more lime juice if you need to thin it out.

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I kept it fairly thin so I could easily drizzle the glaze over the cakes with a large spoon.

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If you want to add a little extra flair, sprinkle some lime zest and powdered sugar over the tops of the bundt cakes before the glaze dries. 

Once done, these lime bundt cakes are ready to be enjoyed!

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I had a lot of fun taking pictures for these, using lime peels and slices to try and spruce it up. What would you add?

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