A delightful lime and yogurt bundt cake comes to life with a zesty kick from fresh lime syrup, offering a refreshing citrus finish. A simple homemade cake-release mixture ensures the cake slides effortlessly from the tin, while a blend of butter, yogurt, and lime produces a tender, flavorful crumb. This cake, which can be made as a bundt or a 20cm round cake, requires a total preparation and baking time of approximately 2 to 3 hours.
Begin by preparing the cake-release mixture using equal parts of plain flour, vegetable oil, and softened unsalted butter. Mix these ingredients into a smooth paste and use a pastry brush to coat every part of the bundt tin, especially the detailed edges and grooves, before setting it aside. For the batter, finely grate the zest from six juicy limes and rub it into caster sugar to release the fragrant lime oils. Combine this zest-infused sugar with softened butter in a stand mixer, beating at medium speed until the mixture is pale and fluffy.
To prepare the eggs, warm them by placing them in hot tap water for about five minutes before whisking and measuring out 250g. Add the eggs to the butter mixture in batches, ensuring each addition is well incorporated. In another bowl, mix together soft plain flour, baking powder, and fine sea salt. Gently fold half of this dry mixture into the batter, followed by half of the plain yogurt. Repeat with the remaining flour and yogurt until the mixture is smooth, with no visible streaks. Transfer the batter into the prepared tin and smooth the top.
Bake the cake at 170C/150C fan for 60 to 70 minutes, or until it forms a golden-brown crust and a skewer inserted into the center 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, use a skewer to poke holes on the surface and pour half of the lime syrup over the warm cake, allowing it to soak in. After letting the cake sit in the tin for about 10 minutes, invert it onto a serving plate. Make additional holes and brush with more syrup if desired.
Allow the cake to cool for about 30 minutes before slicing. For those who prefer a more heavily soaked cake, an extra layer of syrup can be added as it cools. The finished cake can be stored at room temperature for up to three days or frozen for up to three months, ensuring you have a delicious citrus treat ready whenever the craving strikes.