A citrus-infused bundt cake offers a delightful treat, accentuated by a zesty lime syrup that adds a burst of freshness. The secret to achieving the perfect cake lies in a homemade cake-release mixture, ensuring it effortlessly slips out of the tin. A harmonious blend of butter, yogurt, and lime crafts a tender crumb imbued with vibrant flavors.
To kick off the baking process, begin by preheating your oven to 170C or 150C for a fan setting. The cake-release mixture requires equal parts of plain flour, vegetable oil, and softened unsalted butter, mixed into a smooth paste. Using a pastry brush, meticulously coat the bundt tin, giving special attention to its intricate grooves and edges.
For the batter, zest six juicy limes and rub the zest into caster sugar to release the oils. In a stand mixer, cream this lime-infused sugar with softened butter until pale and fluffy. Meanwhile, warm five eggs in their shells under hot tap water, crack them open, and whisk lightly. Measure out 250g of these eggs and incorporate them into the butter mixture in three portions, mixing well between each addition. Separately, combine soft plain flour, baking powder, and fine sea salt. Gradually fold this dry mixture into the batter, alternating with plain yogurt until the mixture is smooth and streak-free.
Transfer the batter into the prepared bundt tin, smoothing out the top before baking for 60 to 70 minutes. A golden-brown crust and a clean skewer test, or an internal temperature of approximately 95C, signals the cake’s readiness. While the cake bakes, prepare the lime syrup by mixing icing sugar with fresh lime juice into a smooth consistency. Once out of the oven, pierce the cake with a metal skewer and drench it with half the syrup, focusing on the cracked surface. After a 10-minute rest in the tin, invert the cake onto a serving plate, make additional holes, and brush with more syrup.
Allow the cake to cool for about 30 minutes before slicing, adding more syrup for an extra moist dessert if desired. This lime and yogurt bundt cake can be stored covered at room temperature for up to three days or frozen for up to three months, providing a delightful treat that can be savored over time.