Lime Bundt Cake

17 ingredients
7 steps

Ingredients

  • FOR THE CAKE:
  • 3 cups Organic All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 18 Tablespoons Butter, Unsalted And At Room Temperature
  • 2 cups Sugar
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 cups Lime Zest, From About 6 Organic Limes
  • 3 Tablespoons Lime Juice
  • 1 cup Plain Yogurt (I Used Bulgarian)
  • Optional Adjustments For 6500 Feet Altitude (See Note)
  • _____
  • FOR THE GLAZE:
  • 3 Tablespoons Lime Juice, About
  • 1 cup Confectioners Sugar

Directions

  1. 1
    Preheat oven to 350 F convection. Butter a 10 -15 cup Bundt pan and dust it with a bit of flour or bread crumbs.
  2. 2
    Mix flour, baking powder, baking soda and salt in a bowl and set aside.
  3. 3
    In a mixer with paddle attachment cream the butter and sugar on medium high speed (about 4 minutes). Add eggs, one at a time. Mix in vanilla, lime zest, lime juice and yogurt. Mix well. Add the flour mixture slowly until well combined, don't overmix!
  4. 4
    Transfer dough into the Bundt pan and smooth out the top. Bake in preheated oven for about 45 minutes or until an inserted toothpick comes out clean.
  5. 5
    Let the cake cool in the pan and then invert onto a cake plate.
  6. 6
    Mix confectioners sugar and lime juice until smooth (and not too runny!) to make the glaze. Drizzle over the cake. Done. Enjoy!
  7. 7
    * Adjustments for 6500 feet altitude: add 1/2 cups and 1 tablespoon (90 g) of flour, minus 1/4 teaspoon baking soda, minus 2 tablespoons (25 g) sugar, and add 1 more egg.

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