Cherry Limeade Cake
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 50 mins
  • Cake:
  • 2¾ cups all purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, softened
  • 2½ cups sugar
  • 5 large eggs, room temperature
  • 1 cup sour cream
  • 1 tablespoon lime zest
  • ¼ cup lime juice (1 to 2 limes)
  • 1 cup dried cherries, chopped
  • Glaze:
  • ¼ cup lime juice
  • 2-2¼ cups confectioners sugar
  1. For the cake:
  2. Preheat the oven to 325˚. Set aside a 14 cup bundt pan.
  3. Whisk the flour and baking soda together in a small mixing bowl. Set aside.
  4. Cream the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time, until combined. On low speed, mix in one-half of the dry ingredients then add the sour cream, lime zest and lime juice. Add the remaining dry ingredients, scraping the bowl down in between additions. Fold in the dried cherries.
  5. Grease the bundt pan with non-stick cooking spray. Pour the batter into the pan. Bake at 325˚ for 1 hour and 15 minutes. Cool in the pan for 10 minutes before inverting it onto a cooling rack. Cool completely before glazing.
  6. For the glaze:
  7. Place the cake, still on the cooling rack, onto a piece of wax paper.
  8. Combine the lime juice with the confectioners sugar. Pour the glaze into a quart size freezer bag. Seal the bag and cut a small piece off from a bottom corner (not the side that closes). Gently squeeze the glaze, in a back and forth motion, allowing the glaze to gradually drop down the side of the cake towards the bottom. Apply the glaze in stages allowing each layer of glaze to set before applying the next one.
  9. Betsy's tidbits:
  10. Placing the cooling rack over a piece of wax paper prior to glazing the cake avoids messy counters to clean up afterwards. The trick to glazing the cake is to do this gradually, allowing each layer of glaze to harden before applying the next layer.
  11. The glaze should be fairly thick and creamy white in color. Add additional confectioners sugar if needed.
Additional time is needed for the cake to cool before glazing.
Recipe by Desserts Required at