Let’s kick off spring with this tangy lemon lime cake with a lemon lime glaze! It’s a dense made from scratch pound cake with a box of lemon pudding and lime juice added in. The vibrant green and yellow stripes pop every bit as much as the flavor! Thanks to Bob’s Red Mill for sponsoring this post. All opinions are 100% mine.
It’s time to stretch those legs and get out of the house. Spring is coming! Winter always takes a lot out of my family and myself. We all get a little cranky, the house gets stuffy, and we all take turns catching each other’s cold. Boooo!
I’m getting a head start on spring here in New York. We just had a ridiculous snow storm a few weeks ago that dampened my spirits, but I’m pushing on. I’ll start by baking with some bright flavors and ease my way into some spring cleaning. I think I just cringed while typing “spring cleaning.”
There are so many fun things coming up. Easter is going to be a blast. Lucian, my five-year-old, is so excited for the Easter egg hunt we have every Easter morning. Last year that Easter bunny added little animals in some of the eggs and some change in others. Do you know what Lucian remembered? The animals. I guess the money just slipped his pretty little mind.
I happen to have a few Easter recipes up my sleeve to share with you too. I love using pastel colors, pretty candies, and malted milk. If you do too, you HAVE to check out my malted milk french macarons. They are probably my favorite Easter recipe yet.
I made this recipe a few times to get it to my liking which is typical. Adding lemon and lime juice just wasn’t enough flavor for this dense pound cake. It left it sort of bland, so I had to rethink it. Ultimately, adding a box of lemon pudding mix into the cake and a 1/2 cup of lime juice was the perfect amount.
Let’s talk about Bob’s Red Mill organic all-purpose flour. It’s unbleached and freshly milled from organic hard red wheat. It’s not enriched with any additives. It’s simply the best. Wait, is that a song? JOKING! I know it’s a song and I bet you’re singing it now.
Tangy Lemon Lime Cake with Lemon Lime Glaze - It's a dense made from scratch pound cake with a box of lemon pudding and lime juice added in. The vibrant green and yellow stripes pop every bit as much as the flavor!
- 1 cup salted butter, room temperature
- 1 + 3/4 cup granulated sugar
- 3 eggs
- 2 + 3/4 cups Bob's Red Mill organic flour
- 1 (3.4 oz) box lemon pudding
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup buttermilk
- 1/2 cup lime juice
- zest of 1 lime
- zest of 1 lemon
- 3 cups powdered sugar
- 2 T. lime juice
- 4 T. fresh lemon juice
- yellow and leaf green gel paste food color, optional
Preheat oven to 325 degrees. Grease and flour a bundt pan that holds about 6 cups of batter. I used a Nordic Ware square bundt pan.
In a large mixing bowl, add in the butter and granulated sugar. Beat 2 -3 minutes until creamy.
Add in the zest and eggs one at a time. Beat each egg until incorporated before adding another.
Once all of the eggs are added, scrape down the sides of the bowl. Mix in any egg that was missed.
In a separate bowl, add in the flour, dry pudding mixture, baking soda, baking powder, and zest. Stir to combine.
Measure out the buttermilk and lime juice.
- Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
Pour the batter into the prepared bundt pan. Spread the batter out evenly.
Place into the oven and bake for 1 hour and 9 minutes or until done. Use a toothpick to check to see if it's done by sticking it in the middle of the cake. If it comes out clean or with moist crumbs, it's done.
Remove from the oven and let it cool in the bundt pan.
Tap the sides of the pan to release the cake after it's cooled completely. Trim the cake if it domed too much. Place the cake on a platter or cake stand.
In a medium bowl, add in the powdered sugar first.
Pour in the lemon and lime juice. Stir vigorously until completely smooth.
Scoop out 1 tablespoon of glaze and place in a sandwich bag. In a separate sandwich bag, add another tablespoon of glaze.
Add yellow gel food color to one sandwich bag and leaf green to another. Seal both of the bags up and squish them around to incorporate the food color. Liquid food color will thin out the glaze too much.
Add the white glaze on top of the cake. Let it run down the sides.
Make a small cut on the corner of both of the sandwich bags. Pipe stripes on the top of the cake or any other design. The glaze will crust/harden.
Cut and serve!
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This is a sponsored post written by me on behalf of Bob’s Red Mill.