Wednesday, May 29, 2013

Lime Yogurt Cake

I pinned this recipe a long time ago, but hadn't forgotten about it.  We've had several wet and dreary days this week, so I decided a summer-tasting cake is just what I needed to share with friends in hopes of sunny days to come.  The cake was delicious, but the sun still didn't shine.  I think I just needed to eat more!  The lime-sugar drizzle and glaze keep it from being anything but dry.

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 C. plain whole-milk yogurt
1 1/3 granulated sugar, divided
3 extra-large eggs
2 tsp. grated lime zest
1/2 tsp.  vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lime juice
1 cup powdered sugar
2 TBSP. freshly squeezed lime juice (I used coconut milk - yum!)

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan (I used 3 mini pans). Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes(about 35 in the mini pans), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the powdered sugar and lemon juice and pour over the cake.

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