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+ servings
a juniper lime drizzle cake with three pieces cut, on a piece of parchment paper
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3 from 1 vote

Juniper Lime Drizzle Cake

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This juniper lime drizzle cake is inspired by the classic gin and tonic cocktail.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Unspecified
Servings: 12
Calories: 240kcal

Equipment

  • Mixer
  • Spice grinder

Ingredients

Juniper lime cake batter

  • cup (195 grams) bleached all-purpose flour plus more for flouring the pan
  • 1 tablespoon finely ground dried juniper berries
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (8 tablespoons or 113 grams) unsalted butter, softened plus more for flouring the pan
  • cup (250 grams) granulated sugar
  • zest of 2 limes
  • 2 large eggs
  • ¼ cup buttermilk
  • ¼ cup lime juice

Juniper syrup

  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon juniper berries

Lime drizzle glaze

  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons lime juice

Instructions

Juniper lime cake batter

  • Preheat the oven to 350°F.
  • Butter and flour a 9 by 5 inch loaf pan.
  • Sift together the dry ingredients (flour, juniper, baking powder, baking soda, salt) into a medium sized bowl.
  • Cream the butter, sugar, and lime zest together until light and fluffy. If using a stand mixer, this will take about 5 minutes on medium speed, longer if using a hand mixer.
  • Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.
  • Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
  • Add the buttermilk and lime juice and beat until mixed. Scrape down the bowl.
  • Add the remaining dry ingredients and mix until just barely incorporated.
  • Pour the batter into the prepared pan, even out the batter and give the pan a few thwacks on the counter to remove any air bubbles.
  • Bake for about 50-55 minutes until the top has started to brown and a toothpick inserted into the center comes out clean. I would cross my fingers that it doesn't collapse.
  • Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.

Juniper syrup

  • While the batter is baking, prepare the syrup by combining the sugar, water, and juniper berries in a small saucepan.
  • Bring the syrup to boil over medium-high heat and stir until all of the sugar has dissolved.
  • Turn off the heat and let cool.

Assembly

  • Once you have removed the cake from the pan and transferred it to a cooling rack, put the cooling rack over a piece of waxed paper or parchment paper to catch any drips.
  • Use a pastry brush or spoon to brush all of the syrup onto the top and sides of the cake. Let cool.
  • When ready to glaze, combine the confectioners' sugar and 1 tablespoon of lime juice and whisk to combine. Add a bit more juice if needed so that the glaze is just pourable, and pour the glaze over the cake, letting it drip down the sides.
  • Let the glaze harden before serving, about one hour.
  • The cake can be stored at room temperature for up to one week.

Nutrition

Calories: 240kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 195mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg