A delightful bundt cake, infused with the tangy essence of lime and yogurt, promises a refreshing twist with its citrusy flavor. The cake achieves its impeccable release from the tin thanks to a simple homemade cake-release mixture, ensuring a flawless presentation. The blend of butter, yogurt, and lime not only contributes to a tender crumb but also infuses the cake with a bright, fresh flavor that is sure to please.
The preparation begins with a cake-release mixture, crafted from equal parts plain flour, vegetable oil, and softened unsalted butter. This mixture is meticulously applied to every nook of the bundt tin with a pastry brush, ensuring the cake will slide out effortlessly after baking. The batter is enhanced by the zest of six juicy limes, which is combined with caster sugar to release the fragrant lime oils, creating a vibrant base for the cake.
In a stand mixer, the lime-infused sugar is beaten with softened butter until pale and fluffy. Warmed eggs, measured to 250 grams, are then incorporated in stages, followed by a mixture of soft plain flour, baking powder, and fine sea salt. To achieve the perfect texture, the batter is alternately mixed with plain yogurt, resulting in a smooth, streak-free consistency. Once ready, the batter is poured into the prepared bundt tin and baked at 170C/150C fan for 60 to 70 minutes, until golden brown.
As the cake bakes, a lime syrup is prepared by whisking icing sugar with fresh lime juice until smooth. After the cake emerges from the oven, numerous small holes are pierced into its surface to allow for maximum absorption of the syrup. A generous portion of the syrup is spooned over the warm cake, focusing on the cracked top, and the cake is left to rest in the tin for about 10 minutes before being carefully inverted onto a serving plate.
The cake continues to soak up the lime syrup, which can be applied in additional layers to intensify the flavor. Once cooled for approximately 30 minutes, the cake is ready to be sliced and enjoyed. For storage, the cake remains fresh at room temperature for up to three days or can be frozen for up to three months, ensuring its delightful citrusy taste can be savored at any time.