Happy Easter form our house to yours with a picture of our annual Easter bouquet. My kids have dyed the hollow eggs over the years.
My suggestion for your Easter coffee table would be a fresh tasting lime Bundt cake with lime zest, lime juice and yogurt. A moist and fresh cake that keeps well and will add a taste of spring to your plate.
* 2 sticks and 2 tablespoons (257 g) unsalted butter, at room temperature
* 2 cups (400 g) sugar
* 3 eggs and 1 egg yolk
* 1 teaspoon vanilla
* 1/4 cup (7 g) lime zest, from about 6 organic limes
* 3 tablespoons (45 ml) lime juice
* 1 cup (260 g) yogurt, ( I used Bulgarian)
* 3 cups ( 360 g) organic all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3 tablespoons lime juice
* confectioners sugar
Adjustments for 6500 feet altitude:
add 1/2 cups and 1 tablespoon (90 g) of flour, minus 1/4 teaspoon baking soda, minus 2 tablespoons (25 g) sugar, add 1 more egg
Preheat oven to 350 F convection. Butter a 10 -15 cup Bundt pan and dust it with bread crumbs.
Mix flour, baking powder, baking soda and salt in a seperate bowl and set aside.
In a kitchen machine with paddle attachment cream the butter and sugar on medium high speed (about 4 minutes). Add eggs, one at a time. Mix in vanilla, lime zest, lime juice and yogurt. Mix well. Add the flour mixture slowly until well combined, don’t overmix!
Transfer dough into the Bundt pan and smooth out the top. Bake in preheated oven for about 45 minutes or until an inserted toothpick comes out clean.
Let the cake cool in the pan and invert on a cake plate. Mix confectioners sugar and lime juice until smooth (and not to runny!) to make the glaze. Drizzle over the cake. Done. Enjoy!
My “Small-Batch Baking for Chocolate Lovers” Cookbook giveaway is still ongoing. Don’t forget to participate! Click here.
Recipe inspired by friedalovesbread.com. Frieda used lemon and buttermilk for her Bundt cake.