Lemon and Lime Ripple Bundt Cake

I nearly burst when I saw the new Nordic Ware bundt tins. This beautiful stained glass one was at the top of the wish list. Unfortunately, they are exclusive to the US at the moment, but my little bird in the know tells me they are due over here toot sweet. In the mean time, I nipped to New York to grab mine! Granted, we did a few other things whilst we were there...

We had a £5 limit for this month's cake club bakes, so I decided on a nice zesty bundt, with a hidden swirl of lime green. I topped it with a simple runny glaze to pick up the tin's detail, and a few shavings of citrus zest. Job's a good 'un. This is a really simple recipe but is bold in flavour and makes a statement when cut open. It's quite a dense cake, similar to a traditional pound cake, but is ultra moist.

Ingredients

Cake

• 225g unsalted butter at room temperature
• 450g golden caster sugar
• 6 medium eggs
• 420g plain flour
• 1/2 tbsp bicarbonate of soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3 tsp lemon extract
• 270g low fat yogurt - I used lemon and lime (handy eh?) but plain would be fine as there is lots of added flavour in this cake 
• Juice and zest of 1 large lemon
• Juice and zest of 1 lime
• A little green food colouring

Glaze

• 300g icing sugar
• Juice and shaved rind pieces of 1 lemon and 1 lime
• A little yellow food colouring
• A little warm water

Method

1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch)
2. Soften the butter, then beat in the sugar in stages. There is a lot of sugar - not a problem.
3. Beat in the eggs one by one on a nice slow speed so you don't curdle the mix.
4. Sift all the dry ingredients to a separate bowl.
5. Add the yogurt, lemon zest, lemon juice, lime juice and extract to another bowl. Save your lime zest for later... 
6. Alternate the yogurt and flour mixes into to the main mix, starting with flour. Gently does it, unless you enjoy the texture of house bricks. This is a naturally dense yet moist cake, so it needs special attention.
7. Remove about six heaped tablespoons of the mix and put into another bowl. Add the lime zest and enough green food colouring to make it 'lime' coloured.
8. Add half the regular mix to the tin. 
9. Add your green layer - smooth over the normal batter gently so they don't mix. 
10. Add the rest of the regular mix.
11. Pour into a prepared bundt tin and bake on gas 4/180c for around 1 hour. Check the cake is done by inserting a skewer - it should come out with no wet mix attached and it should shrink away from the sides of the tin. This is essential if using a patterned tin like this.
12. Leave the cake to cool in the tin for 10 minutes before turning out. 
13. When the cake is fully cooled, mix the icing sugar, the juice of a lemon and a lime and add enough warm water to make a rater runny icing. Add a little yellow colouring to make a pale pastel colour. Tip it over the cake like you mean business and let it drip over the edges. 
14. I decorated with a bit of shaved zest. Simple.

The result is a very pretty cake with a hidden extra!


Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
Please see my Creative Commons Copyright information for more details. Thank you.

Join me on Facebook
Tweet me @dollybakes
Have a nosy at my pics on Pinterest