Instructions

1. Pre-heat the oven to 170°C.
2. Grease and flour a bunt pan (not needed if it’s a silicon pan).
3. 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.
4. In another bowl, sift the flour, bicarb and baking powder, then fold this into the butter mixture.
5. Add the yogurt and combine until you get a smooth batter (it will be slightly lighter and thinner than normal cake batters).
6. Pour the batter into the cake pan, letting it spread around evenly.
7. Bake in the oven for 45 minutes or until it’s golden and an inserted skewer comes out clean.
8. Let the cake cool in the pan for 5-10 minutes, then turn it out onto a wire rack.
9. Mix the frosting and let it thicken a bit. (It should be like custard)
10. 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.