A delightful citrus bundt cake offers a refreshing twist with its infusion of fresh lime syrup, while a straightforward homemade cake-release mixture ensures a seamless removal from the tin. The blend of butter, yogurt, and lime results in a tender crumb teeming with fresh flavor.
To begin, a cake-release mixture is prepared by blending 20g each of plain flour, vegetable oil, and softened unsalted butter into a smooth paste. This mixture is meticulously applied with a pastry brush to the bundt tin, ensuring coverage of all grooves and edges.
The cake batter is created by first zesting six juicy limes, which are combined with 400g of caster sugar to release lime oils. This lime-infused sugar is then beaten with 280g of softened butter in a stand mixer until pale and fluffy. Five eggs, warmed in hot water, are gradually added to the mixture. A separate bowl holds the dry ingredients—375g of soft plain flour, 2 tsp of baking powder, and ¼ tsp of fine sea salt—which are incorporated along with 240g of room temperature plain yogurt. The batter is then poured into the prepared tin and baked at 170C/150C fan for 60–70 minutes, or until a skewer comes out clean.
While the cake bakes, a lime syrup is prepared by whisking 250g of fresh lime juice into 300g of icing sugar, first forming a thick paste before gradually adding the rest of the juice. Once baked, the cake is perforated with a skewer and half of the syrup is spooned over, concentrating on the cracked top. After a brief rest in the tin, the cake is inverted onto a serving plate, further holes are made, and additional syrup is brushed on. The cake should cool for 30 minutes before slicing, with an option to add more syrup for those who prefer a richer flavor.
The completed cake can be stored covered at room temperature for up to three days or frozen for up to three months, offering a lasting taste of this citrusy delight.