This lime mini bundt cake is soft, moist, and full of bright citrus flavor. Made with cream cheese and topped with a sweet glaze, it’s perfect for spring, summer, brunch, or dessert.
Lime Mini Bundt Cake
If you love citrus desserts, this lime mini bundt cake is going to be your new favorite. These little cakes are soft, tangy, lightly sweet, and finished with a simple glaze that makes them feel extra special.
The cream cheese in the batter gives them a rich, tender crumb, while the lime adds that fresh flavor that makes every bite taste bright and summery.
Why You’ll Love This Lime Mini Bundt Cake
- Soft and moist texture from the cream cheese
- Bright citrus flavor from fresh lime
- Perfect individual desserts for parties or brunch
- Easy to make and beautiful to serve
- Great for spring and summer entertaining
What Makes This Lime Mini Bundt Cake So Moist
The combination of cream cheese and butter creates a rich, tender crumb that stays soft. The lime adds brightness and balances the sweetness beautifully.
Key Ingredients
- Lime adds fresh citrus flavor and brightness
- Cream cheese creates a soft and tender crumb
- Butter adds richness and flavor
- Glaze gives the cakes a sweet finish that balances the tangy lime
Tips for the Best Lime Mini Bundt Cake
- Use fresh lime juice for the best flavor
- Do not overmix the batter
- Grease the mini bundt molds very well to prevent sticking
- Let the cakes cool before glazing
Can You Make This Lime Bundt Cake in One Pan
Yes. You can bake this recipe in one standard bundt pan instead of mini molds. Increase the baking time to about 50 to 60 minutes and check for doneness with a toothpick.
How to Know Your Lime Mini Bundt Cakes Are Done
- A toothpick inserted in the center should come out clean
- The tops should spring back lightly when touched
- The edges should begin pulling slightly away from the pan
Variations
- Swap lime for lemon, orange, or mandarin
- Add extra zest to the glaze for stronger citrus flavor
- Serve with berries for a fresh spring dessert
- Make one full-size bundt cake for a more classic presentation
Frequently Asked Questions
Can I use lemon instead of lime?
Yes. Lemon works beautifully here if you prefer a slightly different citrus flavor.
Can I make these ahead of time?
Yes. These mini bundt cakes can be baked ahead and glazed later.
Do I need a mini bundt pan?
No. You can use a standard bundt pan; just adjust the baking time.
The cake itself is not overly sweet, which makes the glaze the perfect finishing touch. Each bite gives you that balance of tangy lime, creamy richness, and just enough sweetness on top.
I hope you can try this delicious lime mini bundt cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Glazed Lime Cream Cheese Mini Bundt Cakes
Ingredients
Lime Cream Cheese Mini Bundts
- 2 1/4 cups All Purpose Flour
- 1 cup Sugar
- 8 oz Cream Cheese softened
- 1/2 cup Butter (1 stick) softened
- 1 tablespoons Lime Zest
- Juice of 2 limes
- 3 large Eggs
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Milk
Lime Glaze
- 1 1/2 cups Powdered Sugar
- 3-4 tablespoon Fresh Lime Juice
- Zest of 1 lime
Instructions
For bundt cakes
- Preheat oven to 350°F. Generously grease a mini bundt pan, making sure to get into every crevice to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the cream cheese, butter, and sugar together until smooth and creamy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lime zest and lime juice until fully incorporated.
- Add the dry ingredients in two additions, alternating with the milk. Mix just until combined. Do not overmix.
- Spoon the batter into the prepared mini bundt pan, filling each cavity about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
For Glaze
- In a bowl, whisk powdered sugar with lime juice until smooth.
- Stir in lime zest.
- Spoon or drizzle glaze over completely cooled mini bundt cakes.
Notes
- Thoroughly grease every crevice of the mini bundt pan and lightly flour it if needed to prevent sticking.
- Do not overmix the batter once the flour is added; mix just until combined for a soft texture.
- Use fresh lime juice and zest for the best flavor.
- Start checking for doneness at 18 minutes as baking time may vary depending on your oven and pan.
- Let the cakes cool in the pan for about 10 minutes before removing to avoid breaking.
- Adjust glaze consistency by adding more lime juice if too thick or more powdered sugar if too thin.
- These cakes can be made a day ahead and stored covered at room temperature; glaze before serving.
- This recipe can also be baked in a full bundt pan at 350°F for 45–55 minutes.
Nutrition
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I’m adding mini white chocolate chips!
yummmmm
Does this recipe make 6 mini Bundts if using the same pan as advertised? Do you need to get 2 pans? Recipe says 8 servings?
Hi Tammy! yes, the recipe makes 8 bundts. My pan had 6, and then I had a little batter left and when the first batch came out I baked the 2 left.
Can I use a 8 cup pan with this recipe?
yes!