It was Mia’s Birthday and I wanted something a bit different than the traditional birthday cake. As her birthday is officially in Autumn, a pound cake might be in order, but the weather is still warm and I had a mountain of Persian Limes on my counter which were ripe and plump with juice. With a large container of yogurt in the fridge I was prepared for this Lime and Yogurt Bundt Cake. I chose to make single serving size cakes rather than a single large one and it made for a festive birthday treat.
Read through recipe prior to starting
Lime and Yogurt Bundt Cake Recipe Ingredients
- 1-1/2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Plain Yogurt
- 1-3/4 cups Sugar
- 3 Eggs
- Zest of three Limes
- 1/2 cup Lime Juice
- 1 teaspoon Vanilla
- 1/2 cup Vegetable Oil
- 1/2 cup Sliced Almonds
Preheat Oven to 350° Fahrenheit
Grease and flour bundt cake pan or spray with pan release. Sift flour, salt, and baking powder together and set aside.
Whisk the eggs, lime juice, 1 cup of sugar and vanilla together with the yogurt until well blended; add flour mixture and zest and mix until smooth and all flour is incorporated into the yogurt mixture. Pour batter into the pan and bake for 45 to 55 minutes or until a tester or toothpick comes out clean when checked 1/2 way between center and edge of pan.
Remove cake from oven.
Syrup and Candied Lime Peel
- 3/4 cup Sugar
- 3/4 cup Water
- 1 Lime
Remove peel from lime and, with a sharp knife, cut white pith from back of skin and cut skin into fine ribbons. If you have a zester which cuts ribbons, all the better. lPlace ingredients into a small saucepan, bring to a boil, reduce heat and simmer while cake is baking.
After removing cake from oven, using a spoon, pour syrup (reserving candied peel) on top of hot cake(s) and around edge where cake meets pan. Tap pan on counter and remove cake from pan onto a serving plate.
- 1 cup Confectioners Sugar, sifted
- Reserved Lime Juice
Once cake is cool, drizzle glaze on top of cake, garnish with candied peel and almonds, and enjoy. (Yes, I forgot to garnish with the peel)