A delightful citrusy bundt cake receives a zesty finish from fresh lime syrup, while a homemade cake-release mixture ensures it releases seamlessly from the tin. The harmonious blend of butter, yogurt, and lime contributes to a tender crumb bursting with fresh flavor.
This Lime and Yogurt Bundt Cake recipe yields one bundt cake or a 20cm round cake, with a total preparation time ranging from 2 to 3 hours. To begin, create a cake-release mixture by blending 20g each of plain flour, vegetable oil, and softened unsalted butter until smooth. Use a pastry brush to thoroughly coat every part of the bundt tin, focusing on the intricate grooves and edges. Set this aside while you prepare the batter.
Start by finely grating the zest from six juicy limes, mixing it with 400g caster sugar to release the lime oils. In a stand mixer, beat the softened butter and lime-infused sugar on medium speed for six to eight minutes until pale and fluffy. Warm five eggs by placing them in hot tap water for about five minutes, then whisk lightly and add 250g of the eggs to the butter mixture in three batches, beating well each time. Separately, combine 375g soft plain flour, 2 tsp baking powder, and ¼ tsp fine sea salt. Fold half of this flour mixture into the batter, followed by half of 240g plain yogurt, and repeat until fully mixed.
Transfer the batter to the prepared bundt tin, smoothing the surface, and bake at 170C/150C fan for 60-70 minutes, or until a skewer inserted into the center comes out clean. While the cake bakes, prepare the lime syrup by whisking 250g fresh lime juice into 300g icing sugar. With the cake out of the oven, make small holes across its surface using a metal skewer, then slowly spoon half of the lime syrup over the warm cake, allowing it to soak in. After about 10 minutes, carefully invert the cake onto a serving plate, make additional holes, and brush with more syrup.
Allow the cake to cool for approximately 30 minutes before slicing, and add another layer of syrup during cooling if desired for a more intensely soaked cake. This bundt cake can be stored covered at room temperature for up to three days or frozen for up to three months, offering a refreshing citrus treat that lasts.