A delightful citrus-infused bundt cake, featuring a soft texture and a vibrant finish from fresh lime syrup, is enhanced by a simple homemade cake-release mixture that ensures it effortlessly slides out of the tin. The harmonious blend of butter, yogurt, and lime results in a tender crumb packed with fresh flavor, making it a treat for the senses.
The preparation begins with a cake-release mixture comprising equal parts of plain flour, vegetable oil, and softened unsalted butter. This paste is meticulously applied to every nook and cranny of the bundt tin, ensuring a seamless release of the cake. The batter is crafted by infusing caster sugar with the zest of six juicy limes, releasing fragrant oils that are then combined with softened butter to achieve a pale, fluffy texture. This mixture is gradually incorporated with warmed eggs, followed by a blend of soft plain flour, baking powder, and a hint of sea salt, alternating with plain yogurt to create a smooth, streak-free batter.
Once the batter is transferred into the prepared bundt tin, it is baked at a moderate temperature until a golden-brown crust forms, and a skewer inserted into the center emerges clean. Achieving an optimal internal temperature of approximately 95C ensures a perfectly baked cake. Meanwhile, a tangy lime syrup is prepared by whisking icing sugar with fresh lime juice, creating a smooth consistency ready to infuse the warm cake.
Upon removal from the oven, the cake is punctured with a metal skewer to allow the lime syrup to penetrate the crumb deeply. A generous amount of syrup is spooned over the warm cake, focusing on the cracked top, followed by a 10-minute rest in the tin. The cake is then inverted onto a serving plate, and additional holes are made to allow more syrup to soak in, enhancing its flavor. After cooling for about 30 minutes, the cake is ready to be sliced, with the option to add more syrup for those who prefer a more saturated dessert.
This lime and yogurt bundt cake can be stored covered at room temperature for up to three days, maintaining its freshness and flavor. For longer preservation, it can also be frozen for up to three months, making it a versatile and delightful addition to any dessert repertoire.