Creating a delightful lime and yogurt bundt cake involves a few simple steps and ingredients for a moist, flavorful treat. This cake, with its soft citrus notes, is highlighted by a zesty lime syrup that adds a bright finish, and a homemade cake-release mixture ensures it effortlessly slides out of the bundt tin. The combination of butter, yogurt, and lime zest results in a tender crumb that bursts with fresh flavor.
To begin, prepare the cake-release mixture by blending plain flour, vegetable oil, and softened unsalted butter into a smooth paste. Use a pastry brush to coat the intricate grooves and edges of the bundt tin thoroughly. For the batter, zest six juicy limes and combine the zest with caster sugar, working it with your fingertips to release the citrus oils. Cream this lime-infused sugar with softened butter in a stand mixer until pale and fluffy, then gradually incorporate warmed eggs.
In a separate bowl, whisk together soft plain flour, baking powder, and fine sea salt. Gently fold half of this dry mixture into the butter mixture, alternating with plain yogurt, ensuring no streaks remain. Pour the batter into the prepared tin, smoothing the top, and bake at 170C (150C fan) for 60 to 70 minutes until a golden-brown crust forms and a skewer inserted comes out clean.
While the cake bakes, prepare the lime syrup by whisking icing sugar with fresh lime juice until smooth. Once the cake is out of the oven, poke small holes in the surface with a skewer and spoon half of the syrup over the warm cake, letting it soak in for ten minutes before inverting the cake onto a serving plate. Additional holes and syrup application enhance the flavor.
Allow the cake to cool for 30 minutes before slicing, adding more syrup if desired. This cake can be stored at room temperature, covered, for up to three days or frozen for up to three months, making it a versatile dessert option. The light and refreshing lime and yogurt bundt cake is sure to be a crowd-pleaser with its perfect balance of sweetness and tang.