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Lemon Lime Bundt Cake

This Lemon Lime Bundt Cake is a zesty delight! Easy to make and perfect for any occasion, it’s sure to impress.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 package Pillsbury White Cake Mix
  • 1 cup sour cream
  • 1/2 cup oil (canola or vegetable)
  • 4 eggs
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon finely grated lime peel
  • 1 teaspoon lemon juice
  • 1 can Pillsbury Creamy Supreme Vanilla Frosting
  • 2 teaspoons lemon juice
  • 2 teaspoons lime juice

Instructions

  • Start by preheating your oven to 350°F (175°C). This step is crucial for ensuring your cake rises perfectly.
  • Grease your bundt pan with cooking spray or butter and flour to prevent sticking.
  • In a large mixing bowl, combine the cake mix, sour cream, oil, eggs, lemon peel, lime peel, and lemon juice. Use a whisk to mix until well combined and smooth. Avoid overmixing.
  • Carefully pour the batter into the prepared bundt pan, making sure it's evenly distributed. Tap on the counter to remove air bubbles.
  • Place the bundt pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, invert it onto a cooling rack to cool completely.
  • While the cake is cooling, prepare the frosting. In a bowl, combine the Pillsbury Creamy Supreme Vanilla Frosting with the lemon juice and lime juice. Mix until smooth. Once cooled, drizzle the frosting over the top.

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooling rack

Notes

  • Store in an airtight container at room temperature for up to three days.
  • Wrap tightly and freeze for up to three months for longer storage.
  • Add poppy seeds or fresh berries for a delightful twist.