When Life Hands You Limes ...

Ronda L. Halpin

Spring has sprung in Madison, Wisconsin. The snow is nearly melted, the breezes that have been present have been soft and warm and windows are being opened nearly every day. The fresh air is refreshing and there's a certain desire for bright, fresh flavors in my kitchen as well.

Whether it's fresh salads or desserts featuring bright, citrusy flavors, I'm a fan of incorporating flavors that wake up your mouth this time of the year. So it's no surprise that I'm sharing a new bundt cake I came up with earlier this week. It was borne out of the convergence of two items in my kitchen: a jar of lime curd and a silicone bundt pan that had been sent to me. I think bundt pans are pretty, but getting a cake to slide out of one without any issues isn't always easy. This is where a silicone model is perfect. I highly recommend one to anyone who enjoys the pretty cakes and wants to make them without any problems getting them out of the pan in one piece.

The lime curd inspired me to find a way to give a classic lemon cake a twist ... and make it a lime cake instead. The result is a moist, creamy cake with a tartness that's perfect. A small slice of this cake is fantastic when paired with a cup of hot tea and, of course, an open window nearby so that you can enjoy the fresh air, too!

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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