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Greek Yogurt Lime Cake

May 8, 2012

by Emily

Liz and I get the biggest interwebby thrill when we see our blog followers pin recipes and images from our website onto their virtual pinboards. It’s exciting for us to think that friends and strangers alike have found some inspiration and resources to make a fab cocktail party or container garden happen. Thank you for stopping by and giving us the motivation to keep our blog and hobbies alive!

I admittedly spend a fair amount of way too much time gushing over and repinning beautiful food photography images on Pinterest. While I think Liz and I have both improved our photography skills (why thank you fancy cameras!), there is clearly some really amazing talent out there. Even though I enjoy cooking and baking, I find that it is sometimes a little intimidating to see all of these gorgeous pictures and executions. While I am pinning away it makes me wonder, “could I ever pull that off?”

The answer is, of course we can! Styling skills and a really fab camera are merely bonuses in the kitchen, it’s really the recipe that matters. Study the recipe and then judge its difficulty, don’t be scared by a magazine-worthy photo. This recipe for a tres bonjour Greek Yogurt Lime Cake in particular is something manageable, tangy, and really delicious. We say, go for it.

Greek Yogurt Lime Cake
inspired and adapted from Souvlaki For The Soul and Smitten Kitchen

1 cup 2% Greek yogurt
1/3 cup olive oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with butter or oil spray and line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack.

Once cooled, sprinkle with sugared lime zest (combine one tablespoon of lime zest with two tbsp of sugar).

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3 Comments leave one →
  1. May 8, 2012 6:38 pm

    Fantastic! I get so addicted to Pinterest sometimes… Doesn’t yoghurt make the most amazing cakes? This sounds really yummy.

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