A delightful lime and yogurt bundt cake offers a fresh burst of citrus flavor, complemented by a homemade lime syrup for a vibrant finish. This cake is made using a unique cake-release mixture that ensures it slides out of the tin effortlessly, maintaining its perfect shape. The combination of butter, yogurt, and lime zest results in a soft, tender crumb that is both refreshing and rich in taste.
To prepare the cake, a special mixture termed “Cake-Release Goop” is crafted by blending plain flour, vegetable oil, and softened butter into a smooth paste. This mixture is then applied to the bundt tin using a pastry brush, ensuring every groove and edge is well-coated. The batter is made by rubbing lime zest into caster sugar to release the oils, which is then mixed with softened butter in a stand mixer until pale and fluffy. Warmed eggs are gradually added, followed by a combination of flour, baking powder, salt, and room-temperature yogurt, mixed alternately until smooth.
Baking the cake requires a preheated oven set to 170C/150C fan, where the batter is baked for 60 to 70 minutes until it achieves a golden-brown crust. A skewer inserted should come out clean, or a thermometer should read approximately 95C at the center. Meanwhile, the lime syrup is prepared by whisking icing sugar with fresh lime juice until smooth, which will later be used to soak the cake.
Once baked, the cake’s surface is pierced with a skewer to allow the lime syrup to penetrate deeply into the crumb, enhancing its flavor. After soaking with about half of the syrup, the cake is left to rest in the tin for 10 minutes before being inverted onto a serving plate. Additional holes are made for more syrup to be brushed on, allowing the cake to absorb the citrusy glaze. It is then left to cool for about 30 minutes, with more syrup added if a more intense flavor is desired. The finished cake can be stored at room temperature for up to three days or frozen for up to three months, making it a delightful treat to enjoy over time.