Lime Recipe: Lime and Dried Cranberry Bundt Cake Recipe

bundt cake

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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 Cranberry Bundt Cake, Lime Recipe

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

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  • 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.

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  • 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.

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