Lime Yogurt Cake

recipe from Peabody

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt
1 1/3 granulated sugar, divided
3 extra-large eggs
4 tsp grated lime zest (2 limes)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lime juice

Glaze
1 cup powdered sugar
2 tbsp freshly squeezed lime juice


Preheat the oven to 350 F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan (or 3 mini pans). Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into a 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. (another option because the mixture tends to just fall off the cake is to inject the mixture into the cake.) Cool.

For the glaze, combine the powdered sugar and lemon juice, strain through a sieve (or whisk really well), and pour over the cake.