I love Bundt Pans. Their detailed and versatile shape, moulds cakes into edible replicas of the pan. Of course, if you are still at the beginners stage of cake decorating, the finished cake needs no more than a dusting of icing sugar. Since I have baked more than a few Bundt cakes, I have become more adventurous with how they are decorated. This Lemon Lime Gin Heart Bundt Cake is glazed carefully with a thick icing and finished with sprinkles.
Bundt pans are available in all shapes and sizes. From small bundtlettes such as Mini Lemon Drizzzle Bundt Cakes to larger sized pans, such as Heart Engagement Bundt Cake. While solid pans are available, Bundts are generally recognised by the hole in the centre. Here in the U.K Nordic Ware own the copyright to name Bundt tin/pan. Therefore only cake’s baked in one of their pans can accurately and legally be called a Bundt cake.
For this cake one whole lemon and lime are used in the recipe. The fragrant zest adds flavour and balance to the gin baked in the cake. While thick, white icing, made using the juice of the zested fruits, provides a sharp, citrus tang. Finally, green and yellow sprinkles hint at the cake’s flavour.
Tiger Gin has underlying orange citrus notes. Incorporating this with the lemon and lime gives this cake a unique citrus flavour. Yet it is the botanicals added in the process of making this gin that really linger on the palette.
Recipe: Lemon Lime Gin Heart Bundt Cake serves 10-12
200g/7oz Unsalted Butter at room temperature
200g/7oz Caster Sugar
30mls/2tbsp Gin plus extra for icing – I use Tiger Gin
5 Large Free Range Eggs
100g/4oz Natural Plain Yoghurt
1tsp Vanilla Extract – I use Nielsen-Massey
250g/5.5oz Plain White Flour
2tsp Baking Powder
1 Lemon – scrubbed
1 Lime – scrubbed
400g/14oz Icing Sugar
Sprinkles in coordinated colours
Method: Preheat the oven to 170C/150C fan, gas mark 3
If new, wash the Bundt Pan in hot soapy water. Do not use anything abrasive to clean it. Dry and prior to use spray with cake release. I use Wilton. ensuring the inside is completely covered.
- Into a large bowl add the butter, sugar and salt. Whisk until pale and creamy.
- Now add the eggs, yoghurt, gin and vanilla extract – wet ingredients.
- On top of the wet ingredients sieve the flour and then baking powder.
- Zest both the lime and lemon. Place the zest into the bowl.
- This cake uses the all-in-one method. Whisk slowly until all the ingredients are just combined. Give the mixture a final mix with a spoon before carefully pouring into the prepared Bundt Pan.
- Place the Bundt into the centre of the oven and bake for 50-60 minutes.
- The cake is baked when it is golden and coming away from the sides of the pan. Also an inserted skewer will come out clean.
- Remove the cake from the oven and allow to cool for 10 minutes.
- After 10 minutes cooling in the tin, turn the cake out on to a cooling rack.
- Leave the cake to cool completely before decorating.
- While the cake is cooling prepare the icing.
- Sift the icing sugar into a medium sized bowl.
- Next, if using gin in the icing add one tablespoon at first. Now add the juice of both the lemon and lime until it reaches a very thick, yet still drops from the spoon, consistency.
- As soon as the cake is cooled it can be decorated.
- Place the cooling rack over, with the cake on it, a larger baking tray. This will catch the drips from the icing.
- Spoon the icing over the top of the cake, encouraging it to drip down the sides of the cake.
- Continue to add icing in this way until each of the dips, in the heart pattern, have icing dripped on them.
- Take care to completely cover the inside of the heart indentation at the top and the outside of the heart point at the bottom – see photos.
- Carefully place sprinkles across the top of the heart. Again use the photograph for guidance.
- Allow the cake to set for 5 minutes.
- Gently run a palette knife under the cake, separating any icing that may be stuck to both cake and rack.
- Transfer the cake to a suitable plate or cake stand and leave to fully set.
Served sliced with a delicious cup of lemon tea and of course a smile!
This cake will keep for up to four days in an airtight container. The cake was made the evening prior to icing and stored wrapped in baking parchment. In my opinion the cake is better the day after it is made.
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Baking is fun. Especially when you gain a little experience and confidence. Mixing flavours, experimenting with different cake tins and Bundt Pans. Creating a feast that will surprise people. Making friends, family and neighbours smile. Almost half of this cake has now gone. Slices sent on paper plates, with a pretty napkin, to unsuspecting, yet thoroughly grateful neighbours, this afternoon.
Sharing is so important at Feasting headquarters. Indeed we all believe that food tastes better when it is shared.
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NOTE: If baking with alcohol, you must be at least 18 years old, here in the U.K.
I am entering this cake for Bake of the Week hosted by: Jenny and Helen at