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    You are here: Home / Recipes / Berry Lime Bundt Cake

    Berry Lime Bundt Cake

    Published: May 10, 2017 · Modified: May 12, 2017

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    Berry lime bundt cake - a moist, buttery cake with a hint of lime and plenty of tangy berries; topped with a white chocolate lime ganache.

    Berry lime bundt cake - a moist, buttery cake with a hint of lime and plenty of tangy berries; topped with a white chocolate lime ganache.

    This berry lime bundt cake is a moist, buttery cake with a hint of lime and bursts of tangy mixed berries; topped with a delicious white chocolate lime ganache. It is equally good as a mid morning snack with a cup of tea as it is served with a scoop of ice cream for dessert.

    Berry lime bundt cake - a moist, buttery cake with a hint of lime and plenty of tangy berries; topped with a white chocolate lime ganache.

    The cake owes it's soft texture to the buttermilk in the batter as well as the lime syrup that I drizzled over it. The syrup is optional - the cake is perfectly moist on it's own; but it does provide lots of flavour and helps the cake keep for a little longer. The white chocolate lime ganache topping is again optional, but very tasty. In reality I was actually going to make a simple icing sugar and lime juice glaze only to find that I was all out of icing sugar; I did however have white chocolate and cream so I made the ganache instead. Go for whichever one you like - the lime glaze for less faff (the ganache needs to chill for a while before you can use it), or the ganache for a more interesting flavour. Do bear in mind that after a while the colour from the berries will seep into the glaze/ganache leaving it patchy; so only pour it over shortly before serving the cake.

    If you want to make a simple lime glaze, just sift 200g icing (powdered) sugar into a bowl and gradually stir in the juice of 1 lime until it reaches a thick but pourable consistency.

    You can use either fresh or frozen berries in the cake; I used frozen - a mixture of blackberries, raspberries, cherries, blueberries and blackcurrants but you can use whichever variety you like.

    Berry lime bundt cake - a moist, buttery cake with a hint of lime and plenty of tangy berries; topped with a white chocolate lime ganache.

    I baked my cake in a 10 cup bundt tin, but if you don't happen to posses one of those then it can either be baked in a 23cm/9in deep square pan, or in two loaf tins.

    Berry lime bundt cake - a moist, buttery cake with a hint of lime and plenty of tangy berries; topped with a white chocolate lime ganache.
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    5 from 1 vote

    Berry Lime Bundt Cake

    Author Domestic Gothess

    Ingredients

    Berry Lime Cake:

    • 225 g (1 cup) softened butter
    • 300 g (1 ½ cups) caster sugar
    • finely grated zest of 3 limes
    • 1 tsp vanilla extract
    • 375 g (3 cups) plain flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 3 large eggs
    • 175 ml (¾ cup) buttermilk
    • 350 g (12oz) mixed berries, fresh or frozen

    Lime Syrup:

    • juice of 3 limes
    • 100 g (½ cup) granulated sugar

    White Chocolate Lime Ganache:

    • 100 g (3.5oz) white chocolate chopped
    • 50 ml (scant ¼ cup) double (heavy) cream
    • juice of 1 lime

    Instructions

    Bundt Cake:

    • Preheat the oven to 180C/350F/gas mark 4. Thoroughly grease a 10 cup bundt tin.
    • Cream together the butter, sugar, lime zest and vanilla extract until very light and fluffy.
    • Set aside 2 Tbsp of the flour then sift together the rest with the baking powder and salt.
    • Whisk the eggs into the butter mixture one at a time, mixing well after each addition.
    • Fold in ⅓ of the flour then ½ of the buttermilk followed by another ⅓rd of the flour, the rest of the buttermilk then the rest of the flour; it should be very thick.
    • Toss the berries with the reserved 2 Tbsp flour then tip the lot into the batter and fold through. Dollop the batter into the prepared tin and spread it level.
    • Bake for 55-60 mins until a skewer inserted into the centre comes out clean and the cake is starting to come away from the sides of the tin. Leave to cool in the tin for an hour then carefully turn it out onto a wire rack .
    • Drizzle over the syrup (recipe below) then leave the cake to cool completely.

    Lime Syrup:

    • Make the syrup while the cake is in the oven. Place the sugar and lime juice in a small pan over a medium heat and stir until the sugar has dissolved. Bring up to a simmer and leave to cook for a couple of minutes until reduced slightly. Remove from the heat and set aside to cool.

    White Chocolate Lime Ganache:

    • Place the chopped chocolate and the double cream in a heatproof bowl over a pan of gently simmering water, don't let the bowl touch the water. Stir every now and again until the chocolate has melted.
    • Remove from the heat and gradually stir in the lime juice. Place the ganache in the fridge until it has become thick but still pourable, about an hour.
    • Transfer the cake to a serving platter and pour over the ganache then serve.

    Berry lime bundt cake - a moist, buttery cake with a hint of lime and plenty of tangy berries; topped with a white chocolate lime ganache.

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    Reader Interactions

    Comments

    1. Jacqui

      May 12, 2017 at 8:19 am

      This cake look so delicious. The combination of lime and berries has my mouthwatering. I like the idea of topping with a simple lime and icing sugar glaze.

      Reply
      • hannahhossack

        May 27, 2017 at 1:33 pm

        Thanks Jacqui 🙂 the lime and berries are so good together!

        Reply
    2. Gillian Hitchen

      May 14, 2017 at 7:13 pm

      I made this and it was absolutely gorgeous - lovely and moist - thank you

      Reply
      • hannahhossack

        May 27, 2017 at 1:32 pm

        Wonderful! I am so glad that you enjoyed it and thank you for the lovely feedback 🙂

        Reply
    3. Carroll

      February 20, 2018 at 1:22 am

      Hmm it seems like your website ate my first comment (it was super long) so I guess I'll just sum it up
      what I had written and say, I'm thoroughly enjoying your blog.
      I too am an aspiring blog blogger but I'm still new
      to the whole thing. Do you have any helpful hints for beginner blog
      writers? I'd definitely appreciate it.

      Reply
    4. Angela Exton

      May 20, 2018 at 10:52 pm

      5 stars
      Thank you Hannah for this recipe. Limes and raspberries are in season here in Australia so how could I not resist making this cake. The combination of the lime and raspberries are a match in heaven! The cake was a just beautiful !

      Reply

    Trackbacks

    1. Wallflower Weekly Finds, 115 - Cooking with a Wallflower says:
      May 12, 2017 at 7:01 am

      […] berry lime bundt cake looks perfect for […]

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    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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