A delectable bundt cake brings together the refreshing flavors of lime and yogurt, crowned with a zesty lime syrup for a vibrant finish. This recipe ensures a smooth release from the tin thanks to a homemade cake-release mixture. The blend of butter, yogurt, and lime promises a tender crumb bursting with fresh flavor, perfect for any occasion.
To begin, you will need to prepare a cake-release mixture. Combine 20g each of plain flour, vegetable oil, and softened unsalted butter until it forms a smooth paste. Using a pastry brush, coat the entire bundt tin, paying special attention to the grooves and intricate edges, then set it aside. As you preheat your oven to 170C/150C fan, start working on the batter by zesting six juicy limes and mixing the zest with 400g of caster sugar to release the lime oils. Beat this lime-infused sugar with 280g of softened butter in a stand mixer until the mixture turns pale and fluffy.
For the eggs, warm them in hot tap water while still in their shells for about five minutes before cracking them into a bowl. Whisk lightly and measure out 250g to add to the butter mixture in three stages, ensuring a well-mixed batter. In a separate bowl, combine 375g of soft plain flour with 2 tsp of baking powder and ¼ tsp of fine sea salt. Gently fold in half of the flour mixture into the batter, followed by half of 240g of plain yogurt. Repeat the process with the remaining flour and yogurt, mixing until no streaks remain.
Transfer the batter to the prepared bundt tin, smoothing the surface, and bake for 60–70 minutes until a golden-brown crust forms and a skewer inserted into the center comes out clean. The internal temperature should reach approximately 95C. As the cake bakes, prepare the lime syrup by whisking 300g of icing sugar with 250g of fresh lime juice until smooth. After baking, make small holes across the cake’s surface with a skewer and spoon about half of the syrup over the warm cake. After 10 minutes, invert the cake onto a serving plate and apply more syrup as needed, allowing it to cool for 30 minutes before slicing.
This lime and yogurt bundt cake can be stored covered at room temperature for up to three days, or frozen for up to three months, maintaining its delightful flavor and texture. Whether you’re serving it fresh or enjoying it later, the cake’s bright citrus notes and tender crumb make it a delicious treat for any occasion.