Indulge in a citrus-infused dessert with a Lime and Yogurt Bundt Cake, known for its soft texture and vibrant taste. The cake owes its moist and tender crumb to the combination of butter, yogurt, and lime, while a homemade cake-release goop ensures it effortlessly slips from the tin. The cake is then given a refreshing twist with a drizzle of fresh lime syrup, perfectly complementing its sweet, tangy flavor.
To prepare this delightful treat, you’ll need a few essential ingredients. The cake-release goop requires equal parts of plain flour, vegetable oil, and softened unsalted butter. Meanwhile, the cake itself calls for six juicy limes, 400 grams of caster sugar, 280 grams of softened unsalted butter, five warmed eggs, 375 grams of soft plain flour, two teaspoons of baking powder, a quarter teaspoon of fine sea salt, and 240 grams of room-temperature plain yogurt. Lastly, the lime syrup is made with 250 grams of fresh lime juice and 300 grams of icing sugar.
Begin by pre-heating your oven to 170°C (150°C fan). Create the cake-release mixture by blending the flour, oil, and butter into a smooth paste, then use a pastry brush to coat every part of the bundt tin, focusing on its intricate grooves. For the cake batter, finely grate the lime zest and mix it into the caster sugar to release the citrus oils. Beat this lime-infused sugar with softened butter until the mixture turns pale and fluffy. Warm the eggs in hot water, crack them, and gradually incorporate them into the butter mixture. Combine the flour, baking powder, and salt in a separate bowl, then fold it into the butter and egg mix, alternating with the yogurt, until the batter is smooth and free of streaks.
Pour the batter into the prepared tin and bake for 60 to 70 minutes, checking with a skewer to ensure it’s done. During baking, prepare the lime syrup by mixing icing sugar with lime juice until smooth. Once the cake is out of the oven, poke small holes across its surface and pour half of the syrup over it, allowing it to soak in. After ten minutes, carefully invert the cake onto a serving plate, poke more holes, and brush with additional syrup. Let it cool for about thirty minutes before serving, adding more syrup if a deeper soak is desired.
This Lime and Yogurt Bundt Cake can be stored at room temperature for up to three days, or frozen for as long as three months, making it a convenient and delectable treat to enjoy at your leisure.