A delightful citrusy bundt cake, enhanced with a fresh lime syrup, offers a burst of flavor and a tender crumb, thanks to a combination of butter, yogurt, and lime. The cake’s easy release from the tin is ensured by a simple homemade mixture of flour, oil, and softened butter. This Lime and Yogurt Bundt Cake recipe results in either a single bundt cake or a 20cm round cake and can be prepared in 2–3 hours.
To prepare the cake-release mixture, blend equal parts of plain flour, vegetable oil, and softened unsalted butter until smooth. Use a pastry brush to thoroughly coat the bundt tin, especially focusing on the grooves and detailed edges. For the cake batter, combine the zest of six juicy limes with caster sugar, using fingertips to release the lime oils. Cream this zesty sugar with softened unsalted butter in a stand mixer for several minutes until pale and fluffy.
Warm up five eggs in their shells using hot tap water for about five minutes, then crack and lightly whisk them. Measure 250g of the eggs and incorporate them into the butter mixture gradually, ensuring thorough mixing. In a separate bowl, mix soft plain flour, baking powder, and fine sea salt. Gently fold these dry ingredients into the butter mixture, alternating with plain yogurt at room temperature, until no streaks remain. Transfer the batter into the prepared bundt tin, smoothing the surface for even baking.
Bake the cake at 170C/150C fan for 60–70 minutes until a golden-brown crust forms and a skewer inserted comes out clean, with the center reaching about 95C if using a thermometer. While the cake bakes, prepare the lime syrup by whisking icing sugar with fresh lime juice until smooth. Once baked, pierce the warm cake with a skewer and spoon half of the syrup over it, focusing on the cracked areas to allow absorption. After a brief 10-minute rest, invert the cake onto a serving plate, make additional holes, and brush with more syrup.
Let the cake cool for approximately 30 minutes before slicing, adding more syrup during cooling for enhanced flavor. The finished cake can be stored at room temperature, covered, for up to three days, or frozen for up to three months. This delightful dessert offers a refreshing taste with its perfectly balanced citrus notes.