A delightful citrus infusion elevates a simple bundt cake to new heights with the addition of fresh lime syrup, while a homemade cake-release mix ensures a flawless release from the tin. This treat, featuring butter, yogurt, and lime, promises a tender crumb laden with vibrant flavors.
The creation of this Lime and Yogurt Bundt Cake begins with preparing a cake-release mixture, known as goop, which involves combining 20g each of plain flour, vegetable oil, and softened unsalted butter. This ensures the cake slips cleanly from the bundt tin, which needs to be meticulously coated, especially around intricate edges. The batter comes to life with the zest of six limes, infused into 400g of caster sugar, releasing aromatic oils. This lime-infused sugar is beaten with 280g of softened unsalted butter in a stand mixer for a fluffy texture. After warming five eggs in hot tap water and whisking them lightly, 250g is gradually incorporated into the butter mixture.
In a separate bowl, a blend of 375g soft plain flour, 2 tsp baking powder, and ¼ tsp fine sea salt is prepared. This dry mixture is alternately folded into the batter with 240g of room-temperature plain yogurt, ensuring no streaks remain. The batter is then transferred to the prepared tin, smoothed out, and baked at 170C/150C fan for 60-70 minutes. A thermometer reading of 95C at the center or a skewer emerging clean signals it’s ready.
While the cake bakes, a lime syrup is crafted by whisking 300g icing sugar with 250g fresh lime juice until smooth. Post-baking, the cake is pierced with holes and drenched in half of this syrup, allowing it to soak in before resting for 10 minutes. Carefully inverted onto a plate, additional holes are made for more syrup absorption, ensuring a moist cake.
After cooling for about 30 minutes, the cake is ready to serve, with the option of adding more syrup if a richer soak is desired. This cake can be stored at room temperature for up to three days or frozen for three months, making it a versatile and flavorful dessert option.
