Lime and yogurt bundt cake
I love zesty, refreshing cakes at spring-time! This lime and yogurt bundt cake is really zingy, light and yummy – perfect for Mother’s day, Easter, anniversaries or at garden parties, picnics, afternoon tea events. If you want it dairy-free, make sure to use vegetable-based margarine and coconut/oaty yogurt.
Ingredients
Method
- Pre-heat the oven to 170°C.
- Grease and flour a bunt pan (not needed if it’s a silicon pan).
- In a large mixing bowl, beat the butter and sugar until fluffy, then add the eggs, one by one. Add the lime juice& and zest, then combine.
- In another bowl, sift the flour, bicarb and baking powder, then fold this into the butter mixture.
- Add the yogurt and combine until you get a smooth batter (it will be slightly lighter and thinner than normal cake batters).
- Pour the batter into the cake pan, letting it spread around evenly.
- Bake in the oven for 45 minutes or until it’s golden and an inserted skewer comes out clean.
- Let the cake cool in the pan for 5-10 minutes, then turn it out onto a wire rack.
- Mix the frosting and let it thicken a bit. (It should be like custard)
- Pour the glaze over the cake, letting it drip down the sides. Grate some lime zest on top and let the frosting set before slicing.