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.
I think lychees are one of those things you either love or hate.
A bit like marmite (which I love – eat it on scrambled eggs, trust me!).
You are either in camp “give-me-all-the-lychees-I-don’t-care-how-long-they-take-to-peel” or camp “seriously-they-look-like-eyeballs”.
Well, I love them in all their sweet eyeball-ness.
Also, I cannot even begin to explain how long I have wanted to get one of these Bundt tins.
I looked in EVERY single shop in Basel which sells any kind of baking apparel and there was nothing of the Bundt variety.
So I found one in the UK which my parents had to somehow fit into their hand luggage on their latest visit, only to find a huge baking shop in Basel that I never knew existed, the night before they arrived.
Facepalm. Oh well. But now I am so excited to go and buy ALL THE THINGS from this shop.
I really should never be allowed to go to shops like that alone.
Like ever. Anyway, the bottom line is I got the tin, I love the tin, so expect a few more Bundt cake recipes in the coming months!
So back to lychee’s. These little sweet fruits are so under-used. I love them!
And with the kick of lime, they are just divine.
Their flavor is delicate so lends itself well to a bundt cake, which is by nature heavier than a regular sponge.
The kind of cake that can feed a lot of people!
We definitely don’t want to waste any lime flavor, so we go full-on with the zest of the lime as well as the juice.
The zest holds so much flavor and the smell when you are releasing all the beautiful oils is amazing.
The cup of yogurt in the cake really helps to keep the entire cake beautifully moist, and just the right texture.
Bundt cakes are so beautiful and can really be decorated any way you like depending on what kind of look you are going for.
In this case, I have decided to keep the decoration to the flavors in the cake.
The addition of the fresh lychees on the top adds another dimension, and lychees really are at their best when fresh.
We are cheating a little by using lychees from a can, but there is also a good reason for this!
In order to add another lychee flavor, we use the liquid from the can to make the icing.
This sweet drizzle then slightly soaks into the cake and the lime and lychee meet in a wonderful way!
This would be the perfect cake to make for any occasion if you fancy a change from more common flavors.
You will be pleasantly surprised at how well these under-used ingredients work together, so give it a go and let me know what you think!
Lime and Lychee Bundt Cake
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
- 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.