Lime French Yogurt Cake

by Rebekah — cooked up on April 7, 2013

My alternate title for this post was “Way Too Many Cake Photos.” I don’t know what it was, but something about this gorgeous cake, the morning light and the camera was really working for me this morning.

yogurt lime coffee cake2

This cake is every single crumb as good as it looks. And it’s easy, to boot.

yogurt lime coffee cake1

Here’s what you need:

1 cup sugar
3/4 cup plain yogurt
Juice of 1/2 lime
Zest of 1 lime
1/2 cup vegetable oil
2 eggs, mixed lightly
1 teaspoon vanilla extract
1 1/2 cups AP flour
2 teaspoons baking powder
3/4 teaspoon kosher salt

For the glaze:
Juice of 1/2 lime
1/4 cup powdered sugar
Splash of heavy cream
Zest of 1 lime

Preheat the oven to 350 degrees.

You can bake this in either a normal loaf pan (50-55 minutes) or a bundt pan (40-45 minutes – it will just be shorter than your average bundt cake). Either way, begin by greasing and flouring the pan.

Whisk together the sugar, yogurt, lime juice, lime zest, oil, eggs and vanilla until thoroughly combined.

In a separate bowl, stir together the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients, until just combined. Bake according to what kind of pan you are using (see above).

When a chopstick/toothpick/etc. comes out clean, remove to a wire rack and allow to cool for 10 minutes. Carefully invert the cake onto the wire rack and let cool completely without the pan before glazing.

yogurt lime coffee cake-noglaze

While it’s cooling, though, you can prepare the glaze: all you need to do is combine the non-zest ingredients using a fork. You can add more powdered sugar or cream if you want to change the texture. Just make sure it is quite thick.

yogurt lime coffee cake3

When the cake is cool, pour the glaze around the highest part in the cake – it will do the lovely side dripping on its own. Sprinkle the remaining zest on top.

7 Comments

  1. There is no such thing as too many cake photos. These pictures remind me why I need to buy a bundt pan (because bundt cakes are awesome and pretty). Looks delish.

    Comment by Mary K — April 7, 2013 at 9:37 pm

  2. This is why we are besties 🙂 and now I know what to get for our next gift holiday! Unless you get one before then. Keep me posted.

    Comment by bekky — April 8, 2013 at 5:09 pm

  3. Your cake looks absolutely gorgeous! I love the lime and yogurt combination, I actually just posted a lime and yogurt cupcake recipe this morning!

    Comment by Rosie @ Blueberry Kitchen — April 8, 2013 at 4:15 am

  4. Thanks Rosie! Your cupcakes look delicious!

    Comment by bekky — April 8, 2013 at 5:09 pm

  5. looks like a nice refreshing cake for spring!

    Comment by Dina — April 8, 2013 at 1:37 pm

  6. This cake is so pretty — and no butter, I’m in! Did you use regular or Greek yogurt?

    Comment by Michelle @ DailyWaffle — April 8, 2013 at 5:05 pm

  7. Thank you! 🙂 I used regular yogurt! Just plain, organic… not sure of the fat content off the top of my head, but I don’t usually get low fat 🙂

    Comment by bekky — April 8, 2013 at 5:07 pm

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