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.
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Servings:
Ingredients
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.