Creamy Lime Cake

  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. plain yogurt
  • 1 c. granulated sugar
  • 3 large eggs
  • 1/2 tsp. pure vanilla extract
  • 1/2 c. vegetable oil
  • 1/3 c. lime curd
  • 4 T. lime juice, divided
  • 1 C. confectioners’ sugar
  • 2 T. lime curd

Preheat the oven to 350 degrees F. Lightly spray a bundt pan with cooking spray. Set aside.

Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, granulated sugar, the eggs, vanilla, oil, 1/3 cup of lime curd, and 2 tablespoons of lime juice. Slowly whisk the dry ingredients into the wet ingredients until it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the cake comes out clean.

Meanwhile, combine the remaining 2 tablespoons of lime juice, the confectioners' sugar and the remaining lime curd until smooth. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Remove the cake from its pan onto a serving plate. While the cake is still warm, pour the lime-sugar glaze over the cake and allow it to soak in. Cool.

  • Yields: 8-10 servings
  • Preparation Time: 1 hour

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