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Home » Desserts

Cake with Lime ~ Bolo de Limão

April 18, 2023 by Carrie Tyler Leave a Comment

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This is such a delicious and moist Vanilla Cake with Lime! It's easy, but tastes so special and sweet with a subtle citrusy backdrop and amazing lime flavor!

Moist Vanilla Cake with Lime slice standing on a plate with lime glaze dripping down.  A green lime behind the plate and the rest of the bundt cake on a platter in the background.

This beautiful vanilla cake with flecks of green is a very traditional and common cake found in Brazil, called Bolo de Limão or Cake with Lime. It's made with fresh lime zest and lime juice and tastes amazing with a hint of lime. The cake itself is not tart at all, it's just a perfectly vanilla-lime flavor. And the texture is moist and dense for such satisfying bite.

The glaze on top adds a hint of tart but you can make it as tart or sweet as you want by adjusting the amount of lime juice. If you like key lime pie, you will LOVE this cake.

You can find this easy lime cake served here in Brazil primarily at breakfast buffets, afternoon coffee or tea times, and special occasions!

Jump to:
  • Brazilian Origins of this recipe
  • Simple Ingredients and Substitutes
  • Simple Equipment You'll Need with Options
  • Tips for this Cake with Lime Recipe
  • How to Make this Cake with Lime Recipe
  • Make the Lime Glaze
  • Variations on Cake with Lime
  • Lime Cake Recipe FAQs
  • More Delicious Brazilian-Inspired Cakes
  • Cake with Lime ~ Bolo de Limão

Brazilian Origins of this recipe

Vanilla bundt cake with lime on a platter with glaze poured over top and dropping on to the platter. A large section of the cake is missing from the front exposing the inside of the bundt cake.

Cakes and other heavy desserts are not typical in Brazil, at least not for dinner dessert. So, many of the cakes that are most popular feature fruit and can be part of a brunch or afternoon coffee. Bolo de Limão is one of these traditional cake recipes that we had never tried before moving here. It has become one of our favorite things! Limes are in abundance here, so you see them more often than lemon and this cake is a delicious example of how to use them. By the way, have you tried Brazilian Carrot Cake? It's amazing!

Simple Ingredients and Substitutes

Ingredients prepped and measured out and labeled in bowls for Cake with Lime recipe.

Cake Ingredients

  • All purpose Flour, unbleached - Regular AP flour is fine, you do not need cake flour or anything special. I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill Gluten Free All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.
  • Salt - Kosher salt or table salt is fine.
  • Baking Powder & Baking Soda - Uses both baking powder and baking soda to help the cake rise. If you only have one of these, then sub the other with it.
  • Unsalted Butter, softened - Butter is a key ingredient in this cake recipe for both texture and flavor. Yo0u can use salted butter.
  • Sugar - Regular white granulated sugar is best for this recipe.
  • Eggs, large - You can use white or brown eggs in this recipe. Because you will need to whip up the egg whites separately, you will not want to use bulk egg product.
  • Vanilla extract - This brings such great vanilla flavor to complement the lime.
  • Whole milk - You can substitute with 1% or Skim milk, as well as non-dairy milk.
  • Fresh Limes - regular limes are perfect, you do not need key limes or key lime juice for this recipe. But of course, you can use key lime zest and juice, you just may need more of them as they are smaller.
    • Lime Zest (from 3-4 Fresh limes) - The zest is what brings the beautiful lime flavor without the sour aftertaste.
    • Lime Juice - fresh is best, but you could substitute a good quality store bought lime juice if needed.

Lime Glaze Ingredients

  • Butter, salted - Many recipes for Brigadeiros call for unsalted butter. However, I am a big fan of little salt with my sweet, so I opt for salted. You can use either.
  • Sweetened Condensed milk - The sweet condensed milk is the thick, sweet glaze base. It's also the base of brigadeiros. If you don't have this, you can substitute evaporated milk, but you will want to also add in sugar. Start with a teaspoon and add until you get to the desired sweetness.
  • Fresh Lime - You will need primarily the zest, but also a bit of juice. The zest will give your glaze amazing lime flavor without the sourness.

See recipe card for quantities.

Simple Equipment You'll Need with Options

You will need 2 mixing bowls: 1 medium bowl for the dry ingredients. A second large mixing bowl for the wet ingredients, starting with creaming the butter and sugar.

For the limes, you will need a grater or microplane to zest the lime.

To beat the butter and sugar, I recommend either an Electric Hand Mixer or a Stand Mixer. You could certainly mix by hand with a whisk or spoon.

Buttered bundt pan or tube pan for Cake with Lime recipe.

To bake the cake, you need a 12-cup Bundt pan or tube pan with 3.5 inch or deeper sides. You can also use a 12-cup rectangle cake pan.

Tips for this Cake with Lime Recipe

  • TIP #1 - Zesting the lime should always be done prior to juicing it. It is very difficult to zest a wet of flimsy lime. I love using a microplane to zest the lime because it's effortless.
  • Tip #2 - You may have extra zested limes. You should juice them and save the juice for another recipe or to make limeade!
  • Tip #3 - If you store the zested lime in the refrigerator, make sure it's in an airtight container so it doesn't dry out. Then be just to use it within the next 4-5 days.
Moist Vanilla Cake with Lime slice standing on a plate with a fork that cut a bite on the plate. A green lime behind the plate and the rest of the bundt cake on a platter in the background.

How to Make this Cake with Lime Recipe

Preheat the oven to 350 F degrees. Measure all ingredients. Take butter out to soften. Zest and juice limes. Grease a 4-quart cake tube or bundt pan (see notes for other pan types and cooking times).

Hand zesting a lime on a microplane over a clear bowl for Cake with Lime recipe.

Whisk together the flour, salt, baking powder, and baking soda. Set aside.

Hand mixer mixing butter and sugar in a bowl for Cake with Lime recipe.

Using an electric mixer on medium speed, beat the butter and sugar in a large bowl until light and fluffy.

Hand mixer mixing an egg into creamed butter and sugar in a bowl for Cake with Lime recipe.

Add the eggs, one at a time, mixing well after each addition.

Mix in the vanilla, lime juice, and lime zest. Reduce mixer to low speed.

Alternate adding and mixing in the flour mixture and the milk… ⅓ of the flour, ½ milk, ⅓ flour, ½ milk, last ⅓ of the flour.

Hand mixer mixing flour into batter in a bowl for Cake with Lime recipe.

Mix in the flour.

Milk being added to batter alternately with flour for Cake with Lime recipe.

Add half of the milk and mix in.

Scrape down the sides of the bowl if needed to ensure that all of the flour is incorporated.

Tip: if you are adding the flour mixture to the bowl of a stand mixer, using parchment paper makes adding the flower so much easier.

Spatula spreading the batter evenly into a bundt pan or tube pan before baking for Cake with Lime recipe.

Transfer the cake batter to the prepared pan, and spread evenly.

Fully baked, golden brown Cake with Lime in a bundt pan..

Baking time is 50 to 60 minutes, or until a pick inserted into the center comes out clean.

Cool the cake in the pan for 15 minutes. Then, gently run a knife around the outside of the cake inside the pan and flip the cake out into your hands and gently place it right side up onto a serving platter e to continue cooling.

Make the Lime Glaze

Sweetened condensed milk, lime juice, lime zest, and butter melting in a saucepan for Cake with Lime recipe.

In a saucepan, add the butter, sweetened condensed milk, and the lime juice and zest.

Lime glaze being whisked in a saucepan for Cake with Lime recipe.

Over low heat, stir to combine as the butter melts and everything comes together.

Do not overheat, as the glaze can start to clump on the bottom of the pan. Remove from the heat and let cool. It can still be warm when poured over the cake, just not hot.

Pour the glaze on top of the cake and let it drip down the sides of the cake.

Whole vanilla bundt cake with lime on a platter with glaze poured over top and dropping on to the platter.

You can pour as much or as little as you like and save the rest to warm up later and let people pour over their slice.

Variations on Cake with Lime

Here are a couple other variations on this delicious recipe.

  • Other Citrus - You can swap in any other citrus that you want! Lemon juice and zest, orange juice and zest, or tangerine would all be delicious.
  • Add Ginger - add a teaspoon or two of ground ginger for a more warm and spicy flavor.
  • Strawberry Lime - Add fresh sliced strawberries into the batter before baking.
Yellow server pouring lime glaze over a slice of Vanilla Cake with Lime standing on a plate with lime glaze dripping down. A green lime behind the plate and the rest of the bundt cake on a platter in the background.

Lime Cake Recipe FAQs

Can I use bottled lime juice instead of fresh in this recipe?

Fresh lime juice will have the best flavor, however, in a pinch, you can use bottled lime juice. Just be sure to use a high-quality, all-natural lime juice that doesn't contain any added preservatives or sweeteners.

Can I use lime extract instead of fresh lime zest?

Fresh lime zest is preferred for the best flavor, however, you can use lime extract if you don't have fresh lime zest on hand. Be sure to use it sparingly, as a little goes a long way. For the cake, I may only add ½ teaspoon. For the glaze, ¼ teaspoon to start and if it tastes like it needs more, then add more.

How long will this cake last?

You can make this cake ahead of time. If you have already glazed it, then cover it and store it in an airtight container in the refrigerator for up to 3 days. If you have not yet glazed it, once it has cooled completely, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to serve, bring the cake to room temperature, warm the glaze and pour it all over.

Can I freeze this Cake with Lime?

You can also freeze the cake for up to 3 months. Be sure to completely cool the cake first, then wrap it in an airtight container.

Can I use a different type of flour in this recipe?

This Lime Cake recipe uses all-purpose flour, but you can use cake flour or pastry flour. Just keep in mind that the texture of the cake may be slightly different than if you used all-purpose flour.

More Delicious Brazilian-Inspired Cakes

Looking for other cakes and desserts like this Lime Cake? Check out this chocolate cake and more:

  • Brigadeiro Brazilian Cake slice on a plate with a fork holding a bite and the rest of the cake in the background on a platter.
    Best Brazilian Cake ~ Bolo de Brigadeiro!
  • Brazilian Flan recipe in a tube shape with caramel sauce on top on a platter with a piece cut out of the front. In the background is the piece on a plate with a spoon.
    Pudim ~ Brazilian Flan Recipe
  • Brazilian Coconut Cake piece on a plate with a bite taken out and the rest of the cake on a platter in the background.
    Brazilian Coconut Cake {Bolo de Coco}
  • Slice of Brazilian Carrot Cake with Chocolate Sauce topping on a plate with bamboo fork and whole cake in background. It's absolutely delicious and easy to make!
    Brazilian Carrot Cake with Chocolate Sauce Topping
Moist Vanilla Cake with Lime slice standing on a plate with lime glaze dripping down. A green lime behind the plate and the rest of the bundt cake on a platter in the background.

Cake with Lime ~ Bolo de Limão

Carrie Tyler
This beautiful vanilla cake with flecks of green is a very traditional and common cake found in Brazil, called Bolo de Limao or Cake with Lime. It's made with fresh lime zest and lime juice and tastes amazing. The cake itself is not tart at all, it's just a perfectly vanilla-lime flavor. And the texture is moist and dense. The glaze on top adds a hint of tart but you can make it as tart or sweet as you want by adjusting the amount of lime juice.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Cooling Time 15 minutes mins
Course Breakfast, Dessert
Cuisine Brazilian
Servings 20 servings

Ingredients
  

Lime Cake

  • 3 cups All purpose Flour, unbleached
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 cup Unsalted Butter, softened
  • 2 cups Granulated White sugar
  • 4 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Whole milk
  • 1 tablespoon Lime Zest (from 3-4 Fresh limes)
  • 1 tablespoon Lime Juice

Lime Glaze

  • 14 ounces Sweetened Condensed Milk
  • 2 tablespoons Butter, salted
  • 2 teaspoons Lime zest (from 1 fresh lime)
  • 1 teaspoon Lime Juice

Instructions
 

  • Preheat the oven to 350 F degrees. Measure all ingredients. Take butter out to soften. Zest and juice limes. Grease a 4-quart cake tube or bundt pan (see notes for other pan types and cooking times).
  • Whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • Using a hand mixer or stand mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Mix in the vanilla, lime juice, and lime zest.
  • Reduce mixer speed to low. Alternate adding and mixing in the flour and the milk... ⅓ of the flour, ½ milk, ⅓ flour, ½ milk, last ⅓ of the flour.
  • Transfer the batter to the prepared pan, and spread evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
  • Cool the cake in the pan for 15 minutes. Then, gently run a knife around the outside of the cake inside the pan and flip the cake out into your hands and gently place it right side up onto a serving platter e to continue cooling.
  • Make the Lime Glaze: In a saucepan, add the butter, sweetened condensed milk, and the lime juice and zest. Over low heat, stir to combine as the butter melts and everything comes together. Do not overheat, as the glaze can start to clump on the bottom of the pan. Remove from the heat and let cool. It can still be warm when poured over the cake, just not hot.
  • Pour over the cake and let it drip down the sides. You can pour as much or as little as you like and save the rest to warm up later and let people pour over their slice.

Notes

Baking times in 350 F degree oven  (To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done)
  • For a 4-quart rectangle cake pan - 40-50 minutes. 
  • For cupcakes - bake for 18-20 minutes
Keyword bolo, brazilian cakes, cakes, lime, lime cake
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Hi there! I'm Carrie and a recent transplant with my family to São Paulo, Brazil from Hoboken, NJ! I am a recipe developer and author sharing my journey through Brazilian food recipes made super easy and delicious! Read more about me →

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