Lime and Lychee Bundt Cake

5 from 1 vote

Savor the unique blend of tangy lime and exotic lychee in our Lime and Lychee Bundt Cake. Moist, fragrant, and utterly delightful, it's a slice of tropical paradise with a twist, perfect for any occasion.

Prep Time20

Cook Time1

Total Time1 20

Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cake

Calories: 6808kcal

Ingredients

For the Cake

7.7 oz butter at room temperature
21.1 oz sugar caster
15.8 oz flour all purpose
9.1 oz yogurt natural
2 limes zest and juice
salt pinch
6 eggs
2 tsp baking soda

For the Glaze

6 oz sugar powdered
2 tbsp lychee juice from can

For the Decoration

6 lychees tinned
1 lime zest

US Customary - Metric

Instructions

Line a standard 12 cup (10 inch) Bundt tin with butter and flour so the cake does not stick when baking. Preheat the oven to 338⁰F (170⁰C)
Cream together the butter and sugar in a freestand mixture until fully combined and fluffy. Add the eggs one by one and scrape down the sides of the bowl between each addition. Beat for 1-2 minutes until the mixture is smooth.
In another bowl combine the flour, salt, lime zest and bicarbonate of soda, mix until evenly distributed.
Add the flour to the egg mixture in 3 separate parts, alternating with the yogurt. Once fully combined add the lime juice and mix on a low speed to combine. Transfer the mixture into the bundt tin and use a spatula to even it out on top.
Bake for 50-60 minutes until a skewer comes out clean. Once done allow to cool in the tin for at least 45 mins to an hour, then turn out the cake onto a cooling rack and allow to cool completely.
To make the drizzle icing, mix the powdered sugar with the 2 Tbsp. of liquid from the can of lychees and stir thoroughly. You can add more sugar or liquid to achieve the texture you want. Chop up some fresh lychees and zest some extra lime to put on top. Once the cake is completely cool, pour the icing over the top and add the lychees and lime zest.

Nutrition