This easy lime cake recipe uses cake mix, lime yogurt, fresh lime juice, eggs, and a tangy lime glaze. Bright, soft, and full of citrusy goodness.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, real talk: I didn’t plan to bake this cake. I was in a mood. You know the kind—where you forget what day it is, your inbox is a war zone, and dinner is probably going to be crackers and whatever cheese is left in the fridge. I wasn’t looking for perfection. I was looking for something easy. Something I could make without having to go to the store, or think too hard, or cry into a mixing bowl (which, full disclosure, I’ve done).
And then I found it. A box of cake mix. A lime. A nearly expired container of lime yogurt (you know the one, way in the back). And suddenly, this easy lime cake idea started to feel like a little rescue mission.
I didn’t expect much. But when that cake came out of the oven? It was golden. Moist. Zingy. And when I poured that buttery lime glaze on top… I swear it made the whole kitchen smell like vacation. It’s been my go-to ever since. Not because it’s fancy—but because it’s real. Just like that day.
Why You’ll Love This Easy Lime Cake Recipe?
This easy lime cake is one of those quiet stars. It doesn’t scream for attention. But it delivers. Every time. It’s soft, with just the right amount of citrus—like a key lime pie and a vanilla bundt had a very happy baby. It’s got that sweet-tart thing going on that makes you go back for “just a sliver more”… six times.
And the best part? No complicated steps. No stand mixer. No need to make a mess or fake your way through a recipe that expects you to have a zester from Williams Sonoma and a springform pan that costs more than your rent. Just a bowl. A whisk. And maybe a good playlist if you’re feeling it.
Ingredient Notes:
I’m not a perfectionist. I bake like I live—chaotically, but with heart. That said, here’s what you need to get this easy lime cake on the table:
-
1 box white or vanilla cake mix – Honestly, I grab whatever’s on sale. Both work fine. You’re doctoring it anyway.
-
1 cup lime yogurt – Or sour cream. I’ve used both. Yogurt gives it more citrus kick; sour cream gives a richer flavor.
-
½ cup oil – Vegetable or canola. Nothing fancy.
-
4 eggs – Preferably not cracked already (true story).
-
1 tbsp lime zest – Fresh. Don’t skip it. It makes all the difference.
-
3 tbsp fresh lime juice – Squeeze it yourself. The bottle just doesn’t hit the same.
For the glaze:
-
2 cups powdered sugar – Adjust if you like it thicker or thinner.
-
3 tbsp melted butter – Trust me on the butter. It’s everything.
-
3–4 tbsp fresh lime juice – More or less, depending on how tart you like it.
-
1–2 tbsp milk – To thin it if needed.
-
Pinch of salt – It brings out the magic.
How To Make Easy Lime Cake?
Step 1: Preheat your oven.
Set it to 350°F. Grease and flour a bundt pan like you mean it—especially those crevices. I’ve had one too many cakes fall apart because I skimped. Learn from me.
Step 2: Mix the batter.
In a big mixing bowl (or medium if that’s what’s clean), toss in the cake mix, yogurt, oil, eggs, lime zest, and juice. Stir until smooth. It doesn’t have to be perfect. Just no dry spots.
Step 3: Pour it in.
Spoon the batter into your greased pan and give it a tap on the counter to pop any air bubbles. I always forget this step and end up with one weirdly puffy side.
Want To Save This Recipe?
Step 4: Bake it.
Bake for about 40–44 minutes. You’ll know it’s done when the top springs back and a toothpick comes out mostly clean. Don’t wait for it to be bone dry—it keeps cooking a bit once you pull it out.
Step 5: Cool and glaze.
Let it sit in the pan for 15 minutes. Then flip it onto a wire rack (I always hold my breath here), and let it cool completely. Mix up your glaze while you wait: sugar, butter, lime juice, milk, salt. Adjust until it’s thick enough to coat but thin enough to drizzle. Then go wild. Drizzle it like no one’s watching.
Storage Options:
Honestly, this cake disappears fast. But if you do have leftovers, cover them up and leave at room temp for up to 3 days. You can also pop it in the fridge if your kitchen’s warm, but bring it back to room temp before serving—it tastes way better that way.
You can freeze it too! Just wrap individual slices tightly in plastic and foil, and stash them in a freezer bag. Pull one out when life demands cake and coffee. That’s what I do.
Variations and Substitutions:
-
Lemon instead of lime – Totally works. Different flavor, still awesome.
-
Cupcakes instead of bundt – Bake for 18–22 mins. Glaze after cooling.
-
Add toasted coconut – I did this once. My sister lost her mind over it.
-
Use Greek yogurt instead of regular – The cake is a bit denser, but still moist.
-
Skip the glaze (if you must) – It’s good plain, but the glaze is really worth it.
What to Serve with Easy Lime Cake?
-
Fresh berries – Especially strawberries or raspberries.
-
Whipped cream – Because why not.
-
Coffee or hot tea – Something mellow to go with the citrus.
-
A second slice – No explanation needed.
Frequently Asked Questions:
Can I use bottled lime juice?
You can, but fresh is way better. Especially when you’re using zest too.
Do I need to use yogurt?
Not necessarily. Sour cream is a great sub. I’ve even used plain whole milk yogurt and it worked fine.
Do I have to use a bundt pan?
Nope! A 9×13 works too—just check it around 30–35 minutes.
If you’re in a funk, if you’ve got people coming over, or if you just need something sweet and citrusy that feels like a little win—make this easy lime cake. It’s simple, bright, and quietly joyful in that way that only cake can be.
If you bake it, I’d love to hear how it goes. Did you improvise? Did your kid sneak a slice before dinner? Did you eat it standing up in the kitchen with the glaze still dripping? Same.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Lime Cake
Ingredients
CAKE:
- 1 standard size package white or vanilla cake mix
- 1 c lime yogurt or sour cream
- 1/2 c oil
- 4 large eggs
- 1 tbsp finely grated lime peel
- 3 tbsp freshly squeezed lime juice
GLAZE:
- 2 c powdered sugar adjust for thickness
- 3 tablespoons melted butter
- 3-4 tablespoons freshly squeezed lime juice
- 1-2 tablespoons milk adjust for consistency
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or fluted tube pan.
- In a bowl combine the cake mix, lime-flavored yogurt, oil, eggs, grated lime zest and lime juice until the mixture is smooth.
- Evenly spread the batter into the pan.
- Bake, for 40 to 44 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- To make the glaze whisk together sugar, melted butter, lime juice, milk and a pinch of salt.
- Drizzle the glaze, over the cooled cake. Optionally you can garnish it with lime zest.
- Serve this Easy Lime Cake! Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
