I’ve been meaning to get a bundt cake pan for the longest time. And then, of course, I ran right into one this weekend while shopping for something completely unrelated. It felt meant to be!

Bundt cakes give me so much nostalgia. They showed up at so many family parties growing up. A classic, and somehow still a little more whimsical compared to your standard sheet cake.

And since lemon cake is my mom’s favorite, that was the first thing I thought to make when I brought this beauty home: a bright, citrusy lemon lime bundt that feels just like spring.

---

Ingredients

For the cake:

• 2 limes (we’ll be using the zest and juice)
• 1 tbsp lemon juice
• 2 cups granulated sugar
• 1 cup butter, softened
• 2 tbsp olive oil
• 1/3 cup brown sugar
• 4 eggs
• 1 tbsp vanilla extract
• 1/3 cup sour cream (or greek yogurt)
• 3 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

For the glaze:

• 2 cups powdered sugar
• 2–3 tbsp lemon juice
• 3/4 tsp vanilla extract

---

Instructions

1. Prep
Preheat your oven to 350°F. Very generously grease your bundt pan with butter, then dust with flour. Get into every groove bc this helps keep the cake from sticking!

2. Make the citrus sugar
In a large bowl, rub zest of 1 lime into the granulated sugar using your fingers. It will smell very citrusy. Then, squeeze the juice from that lime into the sugar and mix so it’s slightly moist.

3. Mix the batter
In a small bowl, vigorously mix the butter until smooth and creamy. If you have an electric mixer, use it lol I however only have my hands.

Add the oil to the creamy butter and vigorously mix for another minute until fully incorporated. Add to the citrus sugar along with the brown sugar. Then add the eggs, continuously mixing after each addition. Mix mix mix!

Add in:

• vanilla extract
• the 2nd lime’s juice
• lemon juice
• sour cream

4. Finish the batter
In a separate bowl, whisk together flour, baking powder, and salt.

Add the dry ingredients to the wet, then throw in the milk. Mix until just combined.

5. Bake
Pour the batter into your prepared bundt pan and smooth the top.

Bake for 60 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a cooling rack and let it cool completely.

6. Make the glaze
Whisk together powdered sugar, lemon juice, and vanilla extract until smooth.

Start with 2 cups of powdered sugar, then adjust:

• More sugar → thicker, sweeter glaze
• More lemon juice → thinner, more tart

Drizzle over the cooled cake and ENJOY!