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Mojito Bundt Cake Recipe

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Author Sisley White


  • 220 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g lemon yoghurt
  • 350 g plain flour
  • ½ teaspoon bicarbonate of soda
  • tiny pinch of salt
  • 175 ml white rum
  • 50 ml water
  • 10 mint leaves
  • 4 tablespoons of granulated sugar
  • 3 limes thinly cut as decoration
  • mint leaves as decoration
  • icing sugar and a few drops of water


  • Preheat the oven to gas 150 (fan) 160 (regular).
  • Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease. (the best thing to do with detailed Nordic Ware tins)
  • In the mixer cream together the butter and sugar until fluffy.
  • Add the eggs one at a time.
  • Add the yoghurt into the butter/sugar/egg mixture and mix well.
  • In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
  • Mix the flour mix in slowly until all the flour has disappeared.
  • Add the mixture to the prepared bundt cake tin.
  • Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
  • After 30 minutes turn the cake out on to a cooling rack. Using a skewer, poke holes in the cake ready for the drizzle.
  • In a pan gently simmer the white rum, water, mint leaves and granulated sugar.
  • Keep stirring until the mix starts to thicken and then take off the heat and drizzle over the cake
  • Make sure the cake is cold before making up the icing and decorating with the lime and mint.