This delightful lime and yogurt bundt cake offers a refreshing twist with its citrusy flavor, highlighted by a fresh lime syrup finish. Achieving the perfect cake release is made simple with a homemade mixture of flour, vegetable oil, and softened butter, ensuring the cake slides effortlessly from the tin. The combination of butter, yogurt, and lime zest results in a moist crumb infused with vibrant flavors.
To prepare the cake, begin by creating the cake-release mixture. Mix equal parts of flour, vegetable oil, and softened butter into a smooth paste, then use a pastry brush to thoroughly coat the bundt tin, paying attention to its grooves and edges. For the batter, zest six limes and combine the zest with caster sugar to release the lime oils. This lime-infused sugar is then beaten with softened butter until pale and fluffy.
Warm the eggs in hot tap water before cracking them open, whisking lightly, and adding gradually to the butter mixture. In another bowl, combine soft plain flour with baking powder and sea salt. Gently fold this dry mixture and plain yogurt alternately into the butter mixture until well combined. Pour the batter into the prepared bundt tin and smooth the surface. Bake at 170C/150C fan for 60 to 70 minutes until golden, 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 baked, make small holes with a skewer and spoon half of the syrup over the warm cake, allowing it to absorb. After a brief cooling period, invert the cake onto a serving plate, add more holes, and brush with additional syrup. Allow the cake to cool before slicing, and for those who enjoy a more intensely soaked cake, a final layer of syrup can be added.
This lime and yogurt bundt cake, with its tender crumb and citrusy brightness, can be stored at room temperature for up to three days or frozen for up to three months, making it a versatile treat for any occasion.