Bringing a refreshing twist to the classic bundt cake, this recipe combines the zesty brightness of limes with the creamy texture of yogurt, resulting in a dessert that is both tender and flavorful. A cake-release mixture, crafted from flour, vegetable oil, and softened butter, ensures the cake smoothly emerges from its tin, while a homemade lime syrup gives a vibrant finish. The combination of these elements creates a citrusy delight that is perfect for any occasion.
The process begins with preparing the cake-release mixture by blending equal parts of flour, oil, and softened butter into a smooth paste. This mixture is then used to coat a 20cm bundt tin, ensuring that every groove and edge is covered to facilitate an easy release. The cake batter is crafted by infusing caster sugar with the zest of six juicy limes, capturing the fresh oils and aromas. This lime-infused sugar is then beaten with softened butter until pale and fluffy, before eggs, flour, baking powder, salt, and yogurt are incorporated, creating a batter that is rich and smooth.
Baking at 170C, the cake takes about 60 to 70 minutes to achieve a golden-brown crust and a clean skewer test. Meanwhile, a lime syrup is prepared by whisking icing sugar with freshly squeezed lime juice, forming a smooth mixture that will later soak into the cake. Once baked, the cake is pierced with a skewer to allow the syrup to permeate, adding moisture and enhancing the lime flavor throughout the crumb.
After resting in the tin briefly, the cake is inverted onto a serving plate, where additional holes are made to absorb more syrup. This process not only enriches the cake’s flavor but also keeps it moist. Allowing the cake to cool for around 30 minutes before serving enables the flavors to meld perfectly. If desired, another layer of syrup can be applied for those who enjoy an intensely soaked cake.
The lime and yogurt bundt cake can be stored at room temperature, covered, for up to three days, making it an ideal make-ahead option for gatherings. For longer storage, it can be frozen for up to three months, allowing you to enjoy this citrusy treat whenever you please.