Lemon Lime Cake (Soft and Buttery with a Tart Glaze)

This lemon lime cake is what I reach for when I want a dessert that feels bright without being fussy. It uses the zest and juice from both fruits, so the flavor has real depth instead of just one note.

The crumb is tender and buttery, thanks to sour cream, and the top gets drenched in a glossy lemon glaze while the cake is still warm. By the time it sets, each slice has that perfect balance of sweet and tangy.

Why This Citrus Cake Works

Using both lemon and lime zest gives the loaf a bright, complex flavor that plain lemon cake can’t match. The lime brings a subtle floral sharpness that lifts the whole thing without overpowering it.

Butter and sour cream keep the crumb soft and moist, even the next day. And that tangy lemon glaze soaks in while the cake is warm, so every bite has a little zing.

Ingredients

• 1 1/2 cups all-purpose flour: spooned and leveled to avoid a dry cake
• 2 tsp baking powder: gives the crumb a gentle lift
• 1/2 tsp salt: balances the sweetness
• 1/2 cup unsalted butter, softened: set it out 30 minutes ahead so it creams easily
• 1 cup granulated sugar: white sugar works best here
• 2 large eggs: room temperature helps them blend smoothly
• 2 tbsp lemon zest: from about 2 large lemons
• 1 tbsp lime zest: from about 2 limes
• 2 tbsp lemon juice: freshly squeezed
• 1 tbsp lime juice: freshly squeezed
• 1/2 cup sour cream: full-fat keeps the cake tender
• 1 cup powdered sugar: for the glaze
• 1 to 2 tbsp lemon juice: to thin the glaze to a pourable consistency

Variations / Substitutions

• Swap the citrus: use orange and grapefruit zest for a milder, sweeter cake
• Add poppy seeds: fold in 1 tablespoon of poppy seeds with the dry ingredients for a little crunch
• Dairy-free: use a thick plant-based yogurt and vegan butter sticks, the texture will be slightly less rich but still good
• Make it a layer cake: divide the batter between two greased 8-inch round pans and bake 25 to 30 minutes

If you enjoy this, you might also like my Classic Lemon Poppy Seed Loaf.

How to Make Lemon Lime Cake

Step 1: Cream the Butter and Sugar

Place the oven rack in the middle and preheat to 350°F (175°C). In a large bowl, beat the 1/2 cup softened butter and 1 cup sugar with an electric mixer on medium speed for about 3 minutes, until the mixture looks pale and fluffy.

You’ll see it change from grainy and yellow to light and almost white. Scrape down the sides of the bowl once halfway through so everything gets incorporated.

Step 2: Beat in the Eggs and Citrus

Add the 2 large eggs one at a time, beating well after each addition. Then mix in the 2 tbsp lemon zest, 1 tbsp lime zest, 2 tbsp lemon juice, 1 tbsp lime juice, and 1/2 cup sour cream. Beat on low just until combined; the batter will look slightly curdled from the acid, and that’s exactly how it should look at this stage.

Don’t overmix here. The curdled look goes away as soon as you add the flour in the next step, so don’t panic.

Step 3: Fold in the Dry Ingredients

In a separate small bowl, whisk together the 1 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Add the dry mixture to the wet batter in two additions, folding gently with a spatula until no streaks of flour remain. This takes about 10 to 12 strokes.

Stop as soon as the flour disappears. The more you stir now, the tougher the cake will be, so a few tiny lumps are fine.

Step 4: Bake the Loaf

Grease a 9×5-inch loaf pan and line it with a strip of parchment paper hanging over the long sides for easy lifting. Scrape the batter into the pan and smooth the top with a spatula. Bake at 350°F (175°C) for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Check at 45 minutes. If the top is browning too fast, loosely tent the pan with foil. The cake should pull away slightly from the sides of the pan and look deeply golden.

Step 5: Glaze the Warm Cake

While the cake bakes, whisk together the 1 cup powdered sugar and 1 tbsp of the reserved lemon juice in a small bowl. Add a little more juice, a half teaspoon at a time, until the glaze is thick but pourable. Let the cake cool in the pan for 10 minutes, then lift it out and place it on a wire rack set over a baking sheet. Drizzle the glaze all over the warm loaf, letting it drip down the sides.

The warmth helps the glaze soak into the top crust, so the first few slices get a shimmery, slightly crackly surface. Slice and serve while still a little warm, or let it cool completely and the glaze will set to a matte finish.

Tips for the Best Lemon Lime Cake

• Room-temperature ingredients blend more easily, so pull the butter, eggs, and sour cream from the fridge about 30 minutes before you start.
• Zest the lemons and limes before juicing them; it’s much easier to zest a whole fruit.
• Measure your flour by spooning it into the cup and leveling it off. Scooping directly from the bag packs in too much flour and leads to a dry cake.
• If you skip the glaze, the cake is still lovely with a dusting of powdered sugar, but the tart glaze really makes the citrus pop.

Bake times by pan:

Storing Leftovers

• Refrigerate: wrap the cooled cake tightly in plastic and keep it in the fridge up to 4 days. Let slices come to room temperature before serving.
• Freeze: wrap the unglazed loaf in a layer of plastic and then foil, and freeze up to 3 months. Thaw overnight in the fridge, then glaze before serving.

Frequently Asked Questions

Why did my cake sink in the middle?

It likely needed a few more minutes in the oven, or the oven door was opened too early. The center should feel firm and a toothpick should come out clean.

Can I use bottled lemon and lime juice?

Fresh juice gives the best flavor here. Bottled juice often tastes flat and can make the glaze too thin. If you’re in a pinch, the cake will still bake fine, but the tang won’t be as bright.

My glaze is too thin. What should I do?

Whisk in a little more powdered sugar, a tablespoon at a time, until it thickens. If it’s too thick, add a few drops of lemon juice.

Can I freeze the glazed cake?

It’s better to freeze the cake unglazed. The glaze gets sticky in the freezer and can turn translucent when thawed. Glaze after thawing.

Lemon Lime Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• 1 tbsp lime zest
• 2 tbsp lemon juice
• 1 tbsp lime juice
• 1/2 cup sour cream
• 1 cup powdered sugar
• 1 to 2 tbsp lemon juice (for glaze)

Method

 

1. Preheat oven to 350°F (175°C). Cream butter and sugar together until pale and fluffy, about 3 minutes.
2. Beat in eggs one at a time, then mix in lemon zest, lime zest, lemon juice, lime juice, and sour cream until just combined.
3. In a separate bowl, whisk flour, baking powder, and salt. Fold into the wet batter in two additions until no streaks remain.
4. Pour into a greased 9×5-inch loaf pan and bake 50 to 55 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack.
5. Whisk powdered sugar with lemon juice until thick and pourable. Drizzle over the warm cake and let the glaze set before slicing.

Notes

If the top browns too fast during baking, tent the pan loosely with foil. For the strongest citrus flavor, use freshly zested and juiced fruit. Rest the cake at least 10 minutes before glazing so the heat helps the glaze soak in without sliding off completely.