Mar 07 2013

#BundtaMonth: Lime Glazed Bundt Cake

When I first joined #BundtaMonth, I thought I’d have problems coming up with reasons to bake a cake every month. I was wrong. I should have remembered: we like to party at work. Or eat, at least. Nobody ever turns down cake there.

Lime Glazed Bundt Cake

This month’s theme was tropical cakes, which fit in quite nicely with the beach-themed birthday celebration we had this week. Tropical flavors always make me think of sandy shores, dipping my toes in cerulean water with an icy drink in hand. And what will that drink probably have as an ingredient or adornment? Lime! I had to use it!

Lime Glazed Bundt Cake

I used to even have a sand castle shaped bundt pan. But, alas, that one is trashed now. It was silicone and it got gummy and I got tired of trying to scrub it clean when all it wanted to do was shake around like Jell-o. This fairy cottage cake is the next best thing–a Christmas gift from my husband, who has enthusiastically encouraged my cake-baking endeavor. Like I said, no one says no to cake.

Lime Glazed Bundt Cake

The cake is pretty tasty all on its own–how could it not be with all that yummy Kerrygold butter in it?–but the lime glaze balances it out beautifully. I was afraid it would be too sour and, luckily, I was wrong. I may add some lime zest to the cake batter next time to add a little unexpected twist, but other than that, this was about perfect. And a fantastic cake to whip up to bring to any occasion! (Or just eat at home… huddled under the blankets where you’re begging for sunshine, counting the days until spring’s arrival.)

5.0 from 2 reviews

Lime Glazed Bundt Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 2¾ cups all purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup (16 Tablespoons) Kerrygold unsalted butter, softened
  • 1½ cups organic granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole fat canned coconut milk, well shaken
  • 1 cup confectioners sugar
  • 2-3 Tablespoons freshly-squeezed lime juice (from 1-2 limes)
  • 1 teaspoon lime zest
  1. Preheat oven to 325 degrees and set the rack in the middle of the oven. Grease and flour well your bundt pan (or use baking spray) and set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle, beat the butter on low to medium-low speed for 1 minute, scraping the sides and beater if it gets stuck to them.
  4. Add the sugar and beat on medium-low until light and fluffy, up to 5 minutes.
  5. Beat in the eggs one at a time, waiting to add the next until the first is fully incorporated.
  6. Add the vanilla extract.
  7. With the mixer on low to medium-low, mix in ⅓ of the flour mixture. Add half the coconut milk. Then half of the remaining flour. Then the rest of the coconut milk. And finally, the rest of the flour.
  8. Spoon into prepared bundt pan and bake for 50-60 minutes, or until golden and a cake tester inserted in the center of a section comes out clean.
  9. Remove from oven and set on cooling rack for 10 minutes. Then place a plate over the top and invert, hopefully releasing the cake onto the plate.
  10. Cool completely before drizzling the glaze.
  1. In a medium bowl, whisk together the confectioners sugar, 2 Tablespoons of lime juice, and the zest. Add the rest of the lime juice if it needs to be thinned more. (I went with 3 Tablespoons this time, but I probably should have made it a little thicker.)
  2. Spoon over cooled cake, as desired.

Other tropical bundts this month:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use any tropical fruit – and bake us a Bundt for March
  • Post it before March 31, 2013.
  • Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
  • Add your entry to the Linky Tool below
  • Link back to Lora’s and Anuradha’s announcement posts.

Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Disclosure: I am member of the Kerrygold Food Blogger Network and was provided with free Kerrygold unsalted butter, which was used to make this recipe. All opinions and photographs remain my own, unless otherwise stated.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


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  1. Paula @ Vintage Kitchen

    I love your your sand castle cake, so perfect for this month´s tropical theme! And gorgeous flavors too! Too bad you had to throw the mold out.

    1. Carrie @ poet in the pantry

      Luckily, I have this one to replace the sand castle one! Eventually, I will get the metal pan version of the sand castle again, too. It’s always impressive.

  2. Dorothy at ShockinglyDelicious

    Love your cake mold! Always wondered how you cut that…do you cut the corner pieces off in squares, or what?

    1. Carrie @ poet in the pantry

      We approached the cutting cautiously and ended up slicing along the sides of the square.

  3. Jayne

    I love lime, what a great looking (and I’m sure tasting) cake :)

    1. Carrie @ poet in the pantry

      Thank you! Lime is such an uplifting flavor, isn’t it?

  4. Jo-el

    I have a Nordicware sandcastle bunt cake pan. It isn’t silicone and is nonstick. You may be able to find it online. I think I got it from William-Sonoma and they had a vanilla sandcastle recipe online.

    1. Carrie @ poet in the pantry

      It’s on my list! The silicone one I had is the exact same design.

  5. Renee

    That’s just the coolest cake pan. Yet another to add to my wish list. My niece would go crazy for a cake made in that pan. I’d love to have a slice of yours too.

  6. Alice @ Hip Foodie Mom

    Awh, how sweet that your husband is buying you bundt pans. . I love that! I purchased all the ones I had for myself and before Christmas, bought 2 and told my husband that was what he got me for Christmas! :P Love your bundt!

  7. Tara

    What a cool pan and what a gorgeous cake!! Love the glaze!!

  8. Jennie @themessybakerblog

    That is one cute bundt! I love that it’s in the shape of a sand castle.

  9. The Ninja Baker

    Your lime glazed Bundt is fit for a royal mermaid or princess! Hats off to the beautiful poet in the pantry!

    1. Carrie @ poet in the pantry

      You are too sweet! Thank you!

  10. Hezzi-D

    Mmmm that lime glaze sounds divine!

  11. Holly

    Love the shape of your cake, I’ve never seen that cake mold at the store. Looks like a great cake!

  12. Lora @cakeduchess

    I will need a cabinet just for all my bundt pans…this is one shape I have to have!:)Perfect cake, Carrie. So lovely for our Tropical month. Thank you for being part of our baking group.

    1. Carrie @ poet in the pantry

      I’m about out of room for all my bundt pans, and I want more!

  13. Stacy

    That fairy cottage Bundt pan still looks very much like a sand caste, Carrie! I love your lime glaze pooling in the corners and I’ll bet the cake itself is divine baked with coconut milk. Coconut is one of my favorite flavors!

    1. Carrie @ poet in the pantry

      I would have gone stronger on the coconut flavor, but I have tendency to pick coconut and lime for everything tropical. ;) Thank you for your kind words!

  14. Ashley Bee (Quarter Life Crisis Cuisine)

    I love citrus in desserts. Chocolate is nice, but a nice zesty lime cake is a good palate cleanser. And the cake mould you used is adorable!

  15. Kate | Food Babbles

    This is lovely Carrie! I love the coconut lime components and that shape is perfect for this month!

    1. Carrie @ poet in the pantry

      Looks like a lot of us think coconut and lime when we think tropical. ;) Thank you!

  16. Laura

    LOVE this cake. Love all that lime–lime glazes are the best. Pinning!

    1. Carrie @ poet in the pantry

      Thank you! Lime is pretty wonderful, isn’t it?!

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