A delightful lime and yogurt bundt cake, with its soft and citrusy flavor, is elevated by a fresh lime syrup drizzled over the top. Using a homemade cake-release mixture ensures that the cake slides effortlessly from its tin. The combination of butter, yogurt, and lime zest creates a tender crumb that bursts with fresh flavors.
To prepare this cake, begin by making a simple cake-release goop. Combine equal parts of plain flour, vegetable oil, and softened unsalted butter, and use a pastry brush to meticulously coat the bundt tin, focusing on the grooves and edges. This step is crucial for easy removal of the cake later.
The cake batter starts with finely grated lime zest, which is mixed with caster sugar to release the lime oils. This lime-infused sugar is then beaten together with softened butter until pale and fluffy. Warm eggs, measured to 250g, are added in batches to the mixture, followed by a blend of soft plain flour, baking powder, and fine sea salt. Finally, plain yogurt is folded into the batter, ensuring a smooth and streak-free mixture before transferring it to the prepared tin.
Bake the cake at 170C/150C fan for 60–70 minutes. A golden-brown crust signals that the cake is ready, or you can use a thermometer to check if the center reaches around 95C. While the cake bakes, prepare the lime syrup by mixing icing sugar with fresh lime juice until smooth. Once the cake is out of the oven, poke holes across its surface and spoon half of the syrup over it, allowing it to seep into the crumb. After a brief 10-minute rest in the tin, invert the cake onto a plate, add more syrup, and let it cool before serving.
This lime and yogurt bundt cake can be stored at room temperature for up to three days, or frozen for up to three months, making it a versatile option for those who enjoy a tangy and moist dessert. Adding extra layers of syrup while cooling can enhance the cake’s flavor, offering an even more intensely soaked treat for lime enthusiasts.