I was looking through my cookbooks searching for a sweet treat to bake and I found a recipe for a lemon bundt cake. It looked like a wonderful recipe but I had one problem – no lemons. I did have limes though so I thought I could easily substitute them. As I thought through the recipe I felt it needed something else so I added in some dried cranberries. The final cake was really delicious.
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Lime Recipe: Lime Cranberry Bundt Cake
Serves 10 – 12
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk at room temperature
- zest of two limes
- 3 TBS lime juice
- 1 TBS vanilla
- 18 TBS (2 1/4 sticks) unsalted butter at room temperature cut into 18 pieces
- 2 cups granulated sugar
- 3 large eggs
- 1 large egg yolk
- 3/4 cup dried cranberries
For the Glaze
- 2 cups confectioner’s sugar
- 2 – 3 TBS lime juice
- 1 TBS buttermilk
- Preheat oven to 350
- Set oven rack to lower middle of oven
- Butter and flour a 12 cup bundt pan
- Whisk the flour, salt, baking powder, and baking soda in a medium bowl
- Remove 2 TBS of the flour mixture and stir into the dried cranberries to coat. Set aside.
- Whisk buttermilk (I keep buttermilk powder on hand so I always have it for recipes), lime zest, and juice and vanilla together in a second bowl or measuring cup.
- In a stand mixer with the paddle attached beat butter and sugar on medium high until pale and fluffy – about 3 minutes.
- Add eggs and yolk one at a time and beat until combined.
- Reduce the speed to low and add the flour mixture in thirds and the buttermilk mixture in halves, beginning and ending with the flour – until just combined.
- Remove the bowl from the stand and fold in the dried cranberries until they are well distributed.
- Transfer the batter to the prepared bundt pan. Tap the pan on the counter a couple of times to help it settle.
- Bake in the preheated oven for 50 – 60 minutes until a tester comes out clean. Rotate the pan halfway through baking.
- Cool on a wire rack for 20 minutes and remove from the pan to cool completely.
Make the Glaze
- Sift the confectioner’s sugar into a bowl and stir in two of the tablespoons of lime juice. Add more if needed to make the glaze pourable.
- Drizzle over the cake when cool
How Was the Lime Recipe?
We are still enjoying this cake. It’s truly delightful; the lime flavor comes through in both the cake and the icing. The dried cranberries provide a nice bit of chewy surprise as you eat the moist cake.
I adapted this recipe from a lemon pound cake recipe in The Perfect Cake from America’s Test Kitchen, which is one of my favorite cake cookbooks.
PrintLime Recipe: Lime and Dried Cranberry Bundt Cake Recipe
A moist cake sharing a distinctive lime flavor with dried cranberries throughout, topped with a lime and sugar glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk at room temperature
- zest of two limes
- 3 TBS lime juice
- 1 TBS vanilla
- 18 TBS (2 1/4 sticks) unsalted butter at room temperature cut into 18 pieces
- 2 cups granulated sugar
- 3 large eggs
- 1 large egg yolk
- 3/4 cup dried cranberries
For the Glaze
- 2 cups confectioner’s sugar
- 2 – 3 TBS lime juice
- 1 TBS buttermilk
Instructions
- Preheat oven to 350
- Set oven rack to lower middle of oven
- Butter and flour a 12 cup bundt pan
- Whisk the flour, salt, baking powder, and baking soda in a medium bowl
- Remove 2 TBS of the flour mixture and stir into the dried cranberries to coat. Set aside.
- Whisk buttermilk, lime zest, and juice and vanilla together in a second bowl or measuring cup.
- In a stand mixer with the paddle attached beat butter and sugar on medium high until pale and fluffy – about 3 minutes.
- Add eggs and yolk one at a time and beat until combined.
- Reduce the speed to low and add the flour mixture in thirds and the buttermilk mixture in halves, beginning and ending with the flour – until just combined.
- Remove the bowl from the stand and fold in the dried cranberries until they are well distributed.
- Transfer the batter to the prepared bundt pan. Tap the pan on the counter a couple of times to help it settle.
- Bake in the preheated oven for 50 – 60 minutes until a tester comes out clean. Rotate the pan halfway through baking.
- Cool on a wire rack for 20 minutes and remove from the pan to cool completely.
Make the Glaze
- Sift the confectioner’s sugar into a bowl and stir in two of the tablespoons of lime juice. Add more if needed to make the glaze pourable.
- Drizzle over the cake when cool
Notes
buttermilk powder is great to have on hand. It keeps well and provides you with buttermilk when you need it
Keywords: lime recipe, bundt cake, lime bundt cake, lime cranberry bundt cake