Pastel de Limón (also known as Torta de Limón) is a simple butter cake infused with the fresh flavor of lemon zest and juice.
This dessert is popular across Latin America and is commonly served in the afternoon with coffee.
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This Pastel de Limón recipe is one of my favorite cakes—soft, buttery, and bursting with fresh lemon flavor. The combination of zest and juice gives it just the right balance of sweetness and tang.
I love topping it with a creamy lemon cream cheese frosting—I’m a big fan of cream cheese frosting!😍But you can also keep it simple with a light glaze.
It’s perfect for any occasion, whether you're enjoying it with coffee in the afternoon or serving it as a special dessert. If you love lemon, this cake is a must-try! 💛
🛒 Ingredients You'll Need
- All-Purpose Flour: Provides structure and stability to the cake.
- Lemon Zest & Lemon Juice: Adds a fresh citrus flavor to the cake and frosting.
- Baking Powder & Baking Soda: Help the cake rise and create a light texture.
- Buttermilk: Adds moisture and acidity, making the cake tender and enhancing flavor.
- Eggs & Egg Yolk: Provide structure and richness and help bind the ingredients together.
- Unsalted Butter: Adds richness, moisture, and a tender crumb.
- Granulated Sugar: Sweetens the cake and helps retain moisture.
- Cream Cheese: Provides a creamy, tangy base that pairs well with the lemon flavor.
- Unsalted Butter: Adds richness and smoothness to the frosting.
- Confectioners' Sugar: Sweetens and helps achieve a smooth, spreadable consistency.
- Nestlé Dry Whole Milk (Optional): Adds creaminess and texture to the frosting. This isn't necessary, but I love adding it because I enjoy the texture and flavor it gives—and I always have it at home!😊
- Vanilla Extract: Enhances the flavor.
See the recipe card for quantities.
👩🏻🍳 How to Make Pastel de limón
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 350°F, adjust the oven rack, and butter and flour a 12-cup Bundt pan.
2. Whisk flour, baking powder, baking soda, and salt in a large bowl.
3. Mix lemon zest, lemon juice, vanilla, and buttermilk in a separate bowl.
4. Whisk eggs and yolk in another small bowl.
5. Beat butter and sugar until pale and fluffy (about 3 minutes).
6. Add eggs in two batches, mixing after each.
Alternate adding dry and wet mixtures, mixing until just combined.
7. Fold batter, pour into the pan, and bake for 50 minutes until a toothpick comes out clean.
8. Beat cream cheese, butter, and vanilla in a clean bowl until combined.
9. Slowly add confectioners' sugar, mix until smooth, then beat until fluffy.
10. Spread frosting evenly over the cooled cake before serving.
Hint: If you want a lighter glaze, check Camila's Tips & Variations for an alternative! 😊
🫙 Storage, Make Ahead, & Freezing
Storage: If unfrosted, keep the bundt cake well-wrapped at room temperature for up to 3 days. If frosted, store it in the refrigerator. The texture becomes denser, like pound cake, the next day.
Make Ahead: Bake the pastel de limon a day in advance, store it covered at room temperature, and then frost before serving for the best texture and flavor.
Freezing: Wrap the cooled, unfrosted bundt cake tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 3 months. Thaw at room temperature, then frost before serving.
📝 Camila's Tips & Variations
- Don't Overbake: Remove the bundt cake as soon as a toothpick comes out clean to keep it moist.
- Zesting Tip: Use a microplane grater to zest. Make sure to zest before juicing.
- Don't Overbake: Remove the bundt cake as soon as a toothpick comes out clean to keep it moist.
- Zesting Tip: Use a microplane grater to zest. Make sure to zest before juicing.
- Lump-Free: Use softened cream cheese to make sure a smooth, lump-free frosting.
- Frosting Option: If you prefer a lighter finish, swap cream cheese frosting for a simple lemon glaze. Whisk 2 tablespoons lemon juice, 1 tablespoon buttermilk, and 8 ounces (2 cups) of confectioners' sugar until smooth.
Add more lemon juice as needed until the glaze is thick but pourable. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack.
Pour half of the glaze over the warm cake and let it cool for 1 hour. Pour the remaining glaze evenly over the top and continue cooling to room temperature (at least 2 hours) before serving. - Citrus Variations: Use lime, mandarin, or grapefruit instead of lemon.
🛠️ Frequently Asked Questions
Can I use regular milk instead of buttermilk?
No, buttermilk adds acidity, which helps tenderize the cake and enhance flavor. If you don’t have buttermilk, mix 4 teaspoons of fresh lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.
How do I prevent my Bundt cake from sticking to the pan?
Grease the pan thoroughly with butter or nonstick spray, then dust it with flour or use a baking spray with flour included.
Can I add mix-ins?
Yes! Fold in 200g of blueberries or raspberries before baking. Lightly coat berries in flour to prevent sinking.
🥗 Pair with
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📖 Recipe
Pastel de limón
Tools
- Rasp-Style Grater
- Measuring Spoons & Cups
- 12-Cup Bundt Cake Pan
Ingredients
Cake:
- 425 grams (15 ounces) all-purpose flour
- 3 tablespoons grated lemon zest + 3 tablespoons lemon juice (from about 3 lemons)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- ¾ cup buttermilk , room temperature
- 3 large eggs + 1 large egg yolk
- 18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened
- 400 grams (14 ounces) granulated sugar
Lemon Cream Cheese Frosting:
- 8 oz (226g) full-fat block cream cheese , softened
- 8 oz (113g/ 8 ablespoons) unsalted butter, softened but still cool to the touch
- 8 oz confectioners' sugar
- 1 tablespoon Nestlé dry whole milk (optional)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice , if needed to make more spreadable
Instructions
For the Cake:
- Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
- In a large bowl, whisk flour, baking powder, baking soda, and salt. In a medium bowl, combine the lemon zest and lemon juice, vanilla, and buttermilk. In a small bowl, gently whisk the eggs and yolk to combine.
- In a standing mixer fitted with a flat beater, cream butter and sugar at medium-high speed until pale and fluffy for about 3 minutes, scrape down the sides of the bowl with a rubber spatula. Reduce to medium speed and add half of the eggs, mixing until incorporated, about 15 seconds. Repeat with the remaining eggs; scrape down the bowl again.
- Reduce to low speed; add about one-third of the flour mixture, followed by half of the buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds).
- Repeat using half of the remaining flour mixture and the remaining buttermilk mixture. Scrape the bowl and add the remaining flour mixture; mix at medium-low speed until the batter is thoroughly combined, about 15 seconds.
- Remove the bowl from the mixer and fold the batter once or twice with a rubber spatula to incorporate any remaining flour. Scrape into the prepared pan. Bake until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out with no crumbs attached, about 50 minutes.
Lemon Cream Cheese Frosting:
- Using a clean, dry mixer bowl and paddle, mix cream cheese, remaining butter, and remaining vanilla on medium-low speed until combined, about 30 seconds.
- Reduce speed to low, slowly add confectioners' sugar, and mix until smooth, about 1 minute. Increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes. Spread frosting evenly on each over-cooled cake before serving.
Notes
- Storage: If unfrosted, keep the cake well-wrapped at room temperature for up to 3 days. If frosted, store it in the refrigerator. The texture becomes denser, like pound cake, the next day.
- Make Ahead: Bake the cake a day in advance, store it covered at room temperature, and then frost before serving for the best texture and flavor.
- Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 3 months. Thaw at room temperature, then frost before serving.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
