Tart Lime Yogurt Loaf Cake
Yield: 8 servings
For the cake:
1½ c. granulated sugar
2 c. all-purpose flour
2½ tsp. baking powder
¼ tsp. salt
2 large eggs
1 large egg yolk
4 T vegetable oil
1 T unsalted butter, melted
1 c. plain Greek or regular yogurt
1 tsp. pure vanilla extract
For the glaze:
Juice of 1 lime
½ c. confectioners’ sugar
For the candied limes:
½ c. sugar
½ c. water
Preheat the oven to 350˚F. Butter and flour a 9" x 5" loaf pan.
Put sugar into a food processor and finely grate 1 lime over it, then process for 10 seconds. Let rest for 10 minutes, allowing the lime oil to flavor and scent the sugar.
Juice all 3 limes, which should yield about 1/3 cup. Set aside.
Sift the flour, baking powder, and salt over the lime sugar in the food processor and pulse 6 times. Transfer mixture to a mixing bowl.
In the bowl of the food processor, combine the eggs, egg yolk, oil, melted butter, yogurt, vanilla, and the reserved lime juice and process 5 seconds. Add dry ingredients and pulse about 4 times, until just combined.
Pour the batter into the loaf pan and bake for 50 to 55 minutes, until golden and a tester comes out clean. Remove from the oven, allow to cool for 10 minutes, then remove from the pan, wrap completely in plastic wrap, and set aside to cool.
To make the glaze, whisk the lime juice with the confectioners’ sugar (thin with a bit of warm water, if needed). Remove plastic wrap from the cake and pour the glaze on top and on the sides.
To make the candied lime slices, cut the lime as thinly as possible into rounds and remove the pips. Slice in half to make half-moons.
In a saucepan, bring the sugar and water to a boil, then reduce to a simmer. Add the lime slices and cook 5 to 10 minutes, or until the peel is tender. Leave in the saucepan to cool completely.
To serve, press the half-moon lime slices into one side of the cake, and then present the whole cake on a serving tray or plate before cutting into portions.