Sublime Lime Bundt Cake

Oh this one is special!

My friend Diane Smith at JustaPinch has come up with another great recipe.

I made this yesterday and it turned out perfectly.

This is an elegant, moist and simply delectable cake.

I might suggest that the glaze be altered to a powdered sugar/butter/lime juice “frosting”. With a tingle of green color, it would make a fine St. Patrick’s Day dessert! But the glaze as given is just great too.

But do make this. You will not be disappointed.


  • 3 c AP flour, sifted
  • 1/4 tsp salt
  • 1 1/2 c unsalted butter, room temperature
  • 1 8 oz pkg of cream cheese, also room temp
  • 3 c sugar
  • 6 lg eggs, room temp
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • juice of 1 lime and the zest
  • 1/4 c butter
  • 1/4 c sugar
  • 3 tbsp lime juice (I used a second lime for this)
  • powdered sugar for dusting


  1. Preheat oven to 325° and grease and flour a 12-cup bundt cake pan
  2. Sift flour and salt together in a bowl and set aside.
  3. Cream butter, cream cheese and sugar on low for about 10 minutes until nice and fluffy.
  4. Beat in eggs one at a time, alternating with the flour, until all incorporated.
  5. Add the vanilla, almond and lime juice and zest. Just mix until combined.
  6. Pour into bundt pan and bake for 1 1/2 hours or until skewer comes out clean.
  7. Allow to cool for about 10 minutes, remove unto plate.
  8. Make the glaze with the butter/sugar/lime juice. Heat until all is melted and sugar has dissolved.
  9. Prick the top of the cake, and pour the glaze over it.
  10. Dust with powdered sugar after cake has cooled.

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