A citrus-infused bundt cake, highlighted by a zesty lime syrup, offers a refreshing twist on the classic dessert. This cake, which combines butter, yogurt, and lime, results in a moist and flavorful crumb. A simple homemade cake-release mixture ensures the cake easily slides out of its tin, making for a perfect presentation every time.
To prepare this Lime and Yogurt Bundt Cake, which yields one bundt or a 20cm round cake, begin by creating a cake-release goop. This mixture requires equal parts of plain flour, vegetable oil, and softened unsalted butter. Using a pastry brush, carefully coat the entire bundt tin, focusing on the intricate edges and grooves. Set this aside as you preheat your oven to 170C/150C fan.
The cake batter starts with zesting six juicy limes and blending the zest with caster sugar to unlock the lime oils. Combine this with softened butter in a stand mixer and beat until the mixture is light and fluffy. Warm five eggs in their shells using hot tap water, then crack and lightly whisk them, reserving 250g to incorporate into the butter mixture in stages. A separate bowl should hold the combined soft plain flour, baking powder, and sea salt. Gradually fold this dry mix and plain yogurt into the butter and egg mixture, ensuring no streaks remain before transferring the batter to the prepared tin.
Bake the cake for 60 to 70 minutes, until it forms a golden-brown crust and a testing skewer emerges clean. As the cake bakes, prepare the lime syrup by whisking icing sugar with fresh lime juice to create a smooth mixture. Once out of the oven, puncture the cake’s surface with a skewer and drizzle half of the lime syrup over it. After letting the cake sit in the tin for ten minutes, invert it onto a serving plate, and apply the remaining syrup to the top and inner ring.
Allow the cake to cool for about 30 minutes before slicing and serving. For those who enjoy a more intensely soaked cake, an additional layer of syrup can be applied as it cools. This cake can be stored at room temperature for up to three days, or frozen for up to three months, making it a delightful treat to enjoy over time.