Easy Lime Cake Recipes

This cake is silly-good: bright, tangy lime flavor folded into a tender, buttery crumb with a sticky lime glaze that makes forks dive in without asking permission. It’s not fancy, it’s not delicate — it’s a little messy, super forgiving, and somehow both citrusy and cozy at once. If you love lemon cake, but want something a touch zippier and a tiny bit tropical, this is your new late-night, bring-to-the-block-party, wake-up-on-Sunday cake.

My husband nicknamed it “the lime loophole” because he swears it tricks him into thinking dessert is breakfast. True story: I made it after a day of wildly failing at sourdough (don’t ask), and he polished off half the pan while watching basketball. Now whenever he’s had a rough day he asks for a “loophole” and I make this with extra glaze. The kids call it “green cake” and fight over the edges. It’s the kind of recipe that moved from emergency bake to weekly staple without any ceremony — which I think is the highest compliment.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Banana Pudding Poke Cake Recipe

DESSERT

Coffee Whipped Cream Recipes

DESSERT

Easy Cherry Pie Bites

DESSERT

Caramel Apple Dessert Cups

This cake is equal parts personality and accidents. I once zested an entire bowlful of limes and then used the wrong bowl for the batter — ended up with zest on the counter and a very lime-y cat. Another time I swapped half the butter for yogurt because I was out of sticks, and it made the cake extra tender, though slightly denser. The glaze will look too runny at first; don’t panic. It firms up while the cake cools and the lime zest floats like tiny green confetti. I usually make it in the afternoon, let it chill a bit, and then hide it on the top shelf because otherwise it disappears before dinner.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and make sure your baking powder/soda are fresh — old leaveners = sad, flat cake.
– Fats & Oils: Real butter gives the best flavor here; if you swap for oil, expect a slightly different crumb and more sheen.
– Eggs: Room-temperature eggs blend better into the batter; take them out 30 minutes before you start if you remember.
– Citrus: Choose firm, heavy limes with glossy skin — they’re juicier and have brighter zest.
– Flavor Boosts (Vanilla/Zest): A splash of vanilla smooths the sharpness; don’t skip the fresh lime zest — bottled zest just isn’t the same.

Prep Ahead Ideas

– You can zest and juice the limes a day ahead and keep them in a small airtight container in the fridge to save time.
– Make the batter the night before and keep it covered in the mixing bowl; pop it into the pan and bake the next day, but note the rise might be slightly different.
– The glaze stores well separately — mix it and refrigerate in a jar, then spoon over warm cake when you’re ready to serve for that perfect sticky finish.
– Use a shallow, airtight container for slices if you’re prepping for a party; layers separate with parchment.

✔Time-Saving Tricks

– Room-temperature ingredients? Skip long waits by placing eggs in warm (not hot) water for a few minutes.
– I use a microplane to zest quickly — it’s faster and gives the best fine zest for a smooth glaze.
– Swap handheld mixer for a whisk and some elbow grease when you’re in a hurry; the cake won’t know the difference.
– Don’t rush cooling — the glaze soaks in best when the cake is still slightly warm.

✔Common Mistakes

– Overmixing the batter: I once beat it for too long and the cake was gummy. Fix: fold gently and stop when ingredients are just combined.
– Skipping the zest: the juice alone isn’t enough — zest adds essential aromatic oil and depth.
– Pouring glaze on a cold cake: it’ll sit on top and not soak in. Warm or slightly warm cake = magic.
– Baking in a dark, narrow pan: it can overbrown the edges. Use a light-colored pan and check a little early.

What to Serve It With

– A simple dollop of whipped cream or mascarpone and extra lime zest.
– A scoop of vanilla or coconut ice cream for a summer-y finish.
– Fresh berries tossed with a touch of sugar for a tart contrast.
– Toasted shredded coconut sprinkled over the glaze for crunch and tropical vibes.

✔Tips & Mistakes

– Use a light-colored pan so the edges don’t over-brown.
– If your glaze is too thin, chill it briefly; too thick — add a splash of lime juice.
– Salt is your friend: a pinch in the batter lifts the lime flavor.
– Forgot to zest before juicing? Zest the limes first — you’ll regret it otherwise.

✔Storage Tips

Store leftover slices in an airtight container at room temperature for a day or two, or in the fridge for up to five days. The glaze gets firmer when chilled, which I kind of love — cold cake is totally acceptable at breakfast, no shame. If you want to refresh a slice, pop it in the microwave for 10–15 seconds to loosen the glaze and soften the crumb.

✔Variations and Substitutions

– Swap lime for lemon if that’s what you’ve got — the cake will be equally lovely, just less tropical.
– Use Greek yogurt instead of some of the butter for a tangier, denser crumb (I do this when I’m trying to convince myself it’s healthy).
– Add a handful of poppy seeds for texture, or fold in chopped pistachios for a nutty contrast.
– For a dairy-free version, replace butter with a neutral oil and use non-dairy yogurt or milk in the glaze.

Frequently Asked Questions

Easy Lime Cake Recipes

This bright, tender lime cake comes together fast and bakes up moist with a zesty lime glaze. Perfect for weeknights or casual gatherings.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.1 cup all-purpose flour
• ▢ 1.3 cup granulated sugar
• ▢ 2.25 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 7 tbsp unsalted butter, melted and cooled
• ▢ 2 tbsp neutral oil
• ▢ 3 large eggs
• ▢ 0.5 cup sour cream
• ▢ 0.5 cup buttermilk
• ▢ 0.33 cup fresh lime juice
• ▢ 2 tsp finely grated lime zest
• ▢ 1 tsp vanilla extract
• ▢ 1.25 cup powdered sugar for lime glaze
• ▢ 3 tbsp fresh lime juice for lime glaze
• ▢ 1 tbsp unsalted butter, melted for lime glaze
• ▢ 0.13 tsp fine salt pinch, for lime glaze

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment.
• Zest and juice limes. Measure out zest and divide the juice for batter and glaze.
• Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
• Whisk eggs, sour cream, buttermilk, melted butter, oil, vanilla, and 1/3 cup lime juice in a separate bowl until smooth.
• Pour wet ingredients into dry. Stir just until combined, then fold in lime zest.
• Spread batter in the pan and smooth the top. Tap the pan once to release bubbles.
• Bake 28–32 minutes, until a toothpick comes out clean. Cool in pan 15 minutes.
• Whisk powdered sugar, 3 tbsp lime juice, melted butter, and a pinch of salt until pourable.
• Poke the warm cake lightly with a skewer, then drizzle on the glaze. Let set 20 minutes before slicing.

Notes

For extra tang, swap half the buttermilk for more lime juice and add 1–2 tbsp more sugar to balance. Garnish with thin lime slices or a dusting of zest for a fresh pop. Store covered at room temperature for 2 days or refrigerate up to 5 days; glaze firms as it chills.

This recipe is an original creation inspired by classic Easy Lime Cake Recipes flavors. All ingredient ratios and instructions are independently developed.