Recipe by Chavi Feldman

Lime-Infused Bundt Cake

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Parve Parve
Easy Easy
12 Servings
1 Hour, 30 Minutes

I’ve always loved the tart and tangy taste of lime, and this cake is no exception. Bursting with a tropical citrus flavor, it’s a new fave! And remember…when life gives you limes, just rearrange the letters and smile! Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


Bundt Cake

  • 7 eggs, separated

  • 2 cups sugar

  • 2 cups Glicks Flour, divided

  • 1 cup oil, such as Gefen Canola Oil, divided

  • 1/4 cup fresh lime juice (preferably key limes)

Lime Syrup


  • additional lime zest, for garnish

Wine Pairing

Herzog Late Harvest Orange Muscat


Prepare the Bundt Cake


Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).


In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft, glossy peaks form. With the mixer running, gradually add the sugar. Beat until stiff and glossy, about three to five additional minutes. Slowly add yolks one at a time, pulsing the mixer with each new addition to incorporate.


Add one cup of flour and half of the oil, pulsing several times to fold together. Add the second cup of flour and the rest of the oil, along with the lime juice, almond milk, vanilla extract, baking powder, and lime zest, and mix gently on a low speed just until combined.


Pour batter into a well-greased Bundt pan and bake for 55 minutes to one hour, or until a wooden skewer inserted in the center comes out clean. Remove cake from oven, leaving the oven on, and let cool in a pan on a wire rack for 10 minutes. Turn out of the pan onto a small baking sheet or a pan large enough to hold the cake; let cool for another 10 minutes.

Prepare the Lime Syrup


Combine lime juice and sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, about one to two minutes.


Brush the syrup all over the cake, continuing to brush until all the syrup is absorbed.


Return cake to oven and bake just until syrup is set, five minutes.


Immediately after removing cake from oven, use a large spatula to transfer it to a rack. Allow to cool to room temperature.

Prepare the Glaze


Whisk together confectioners’ sugar and lime juice.


Drizzle glaze over cake and sprinkle with additional lime zest. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, for up to 3 days.


One medium-sized regular lime yields about two tablespoons juice and two teaspoons zest. One medium-sized key lime yields one and 1/2 tablespoons juice and 1/2 teaspoon zest.


Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Lime-Infused Bundt Cake

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