Last week I made a 3 bean summer salad. It was filled with fresh corn and onions, avocado and tomato, cilantro, jalapeno, and lime juice. I had a few extra limes hanging around my kitchen, and decided to
make tequila and gin cocktails bake this lime yogurt cake.
I have always been a fan of yogurt cakes, and incorporating citrus helps to enhance the yogurt’s tang and balance the cake’s sweetness (see my Meyer Lemon Yogurt Cake and Blood Orange Olive Oil Cake).
Deb from Smitten Kitchen explains the Classic French Yogurt Cake method: Most people don’t measure them — the math is based on the volume of your yogurt cups (they use two), to which you add an equal amount of sugar, a double amount of flour, a little less than one of oil, two eggs and some leavener and flavors.
The result? A shining balance between dense and fluffy, not-too-sweet with a soft perk of lime, eat-me-any-time-of-day cake.
The cake is perfect with a simple dusting of powdered sugar and a cup of hot coffee. I am also enjoying it for breakfast and dessert alongside European-style plain yogurt (from Trader Joe’s), a tiny drizzle of honey, and dried blueberries (although fresh would be ideal).
P.S. Did you know that Greek yogurt (try to choose low or non-fat) contains about 18-20g of protein per serving? Take that, bacon and eggs!
Lime Yogurt Cake
1 cup 2% plain Greek unsweetened yogurt (I used Fage brand)
1/3 cup vegetable oil (olive oil works as well, for a slightly different flavor profile)
1 cup sugar
zest of one lime
1/4 cup lime juice (about 2-3 limes)
1 2/3 cups all-purpose flour (258g)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil (I used butter plus a dusting of flour) and line the bottom with parchment paper if the pan is not springform.
In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.
NOTE: You can make this cake ahead and keep it well-wrapped in the freezer. I froze mine for a week and took it out a few hours before serving and it was perfect.