Based on the Prohibition era cocktail called Bee’s Knees, this lovely buttermilk-pound-cake textured Bundt is flavored with honey and lemon, spiked with gin and finished with a gin honey lemon glaze sprinkled with lemon zest.
A couple of weeks ago, one of my fellow Bundt Bakers asked for a Pimm’s cake recipe in another Facebook group. I had never heard of such a thing so I did a quick web search and found several. Pimm’s is one of our favorite summer drinks, made with lots of fresh fruit and cucumber so I was most intrigued. Deon’s cake is not on the list list below but you can see his Pimm's Bundt here. I was inspired to check out some other lemony cocktails to recreate as a Bundt and settled on this one called Bee’s Knees popular during the American Prohibition.
For the cake batter:
1 cup or 226g unsalted butter, at room temperature
1 1/2 cups or 300g sugar
2 2/3 cups or 335g all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
Zest one small lemon
1 cup or 240ml buttermilk
1/4 cup or 60ml gin
1/4 cup or 60ml honey
1/4 cup or 60ml lemon juice
3 large eggs, at room temperature
For the lemon honey gin glaze:
3/4 cup or 95g confectioners' sugar or as needed to get the consistency you’d like.
1 tablespoon lemon juice
2 teaspoons gin
2 teaspoons honey
Zest one lemon
Preheat the oven to 350°F or 180°C. Generously grease and flour a 10-cup Bundt pan. Mine is a Nordic Ware Chrysanthemum pan. I’d love to put an affiliate link for that one but it’s been discontinued. Sorry!
In a stand mixer cream your butter combine the butter and sugar until they are light and fluffy.
Sift together the flour, baking soda, and salt. Zest one lemon into the flour and mix.
Zest your second lemon on to a paper towel and set aside.
Measure out your honey, gin and lemon juice and add it to the buttermilk. Mix well.
Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition.
In three additions, add 1/3 of the flour mixture and one third of the liquid mixture, beating well in between. Scrape the bowl down before each new addition.
Spoon the batter into your prepared Bundt pan, making sure to fill all the little crevices.
Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, around 55 or 65 minutes.
Remove the cake from the oven and let it cool for at least 10 minutes then turn out onto a wire rack to cool completely.
In a small bowl, combine, the lemon juice, gin, honey and pinch of salt. Add in the icing sugar a little at a time, whisking well between additions until all the sugar is dissolved. Keep adding icing sugar and whisking until you reach your desired consistency.
Drizzle the glaze over the cake. Sprinkle with the zest of the second lemon which should have dried out somewhat from sitting on the paper towel.
If you are a fan of lemon in baked goods, this is the Bundt Baker month for you! Many thanks to our host Anne of From My Sweet Heart!
- Bee's Knees Lemon Honey Bundt from Food Lust People Love
- Blueberry-Lemon Breakfast Bundt from Cali's Cuisine
- Bundt Cake de Limón from La Mejor Manera de Hacer
- Eggless Lemon Bundt Cake from Seduce Your Tastebuds
- Extra Lemon Bundt Cake from Los Chatos Chefs
- Lavender Lemon Cake from Magnolia Days
- Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado
- Lemon Apple Upside Down Bundt Cake from Simply Veggies
- Lemon Basil Bundt Cake from Tartacadabra
- Lemon Bundt Cake from Recipes, Food and Cooking
- Lemon Buttermilk Bundt Cake with Tart Lemon Glaze from Sew You Think You Can Cook
- Lemon Confetti Bundt Cake from Our Good Life
- Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes
- Lemon Honey Bundt Cake from Brunch with Joy
- Lemon Marble Bundt Cake from Jenny and Sweets
- Lemon Poppy Seed Bundt Cake from Liv for Cake
- Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha
- Lemon Poppyseed Bundt from A Day in the Life on the Farm
- Lemon Rhubarb Bundt Cake from From Gate to Plate
- Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots
- Lemon Ricotta Bundt Cake from Love and Confections
- Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca
- Mini Limoncello Bundts from Living the Gourmet
- Pink Lemon Pound Cake from Making Miracles
- Pink Lemonade Bundt from Jane's Adventures in Dinner
- Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker
- Soft Lemon Rosemary Bread from Passion Kneaded
- Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food
- Strawberry Lemonade Bundt Cake from Baking and Creating with Avril
- Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.