Thursday, June 18, 2015

Bee's Knees Lemon Honey Bundt #BundtBakers

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
Pinch salt

To decorate:
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!


#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.

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