Lime Bundt Cake with Chocolate Drizzle
This Lime Bundt Cake is moist and tender from the custard in the batter paired with the sour pucker of lime and drizzled with bittersweet dark chocolate.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp sea salt
- 2 Tbsp lime zest + a little more for decoration
- 3 eggs
- ½ cup nonfat plain greek yogurt
- ½ cup coconut oil
- ¾ cup sugar
- ½ cup skim milk
- ¼ cup fresh squeezed lime juice
Chocolate drizzle
- ¼ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat the oven to 350°F.
- Coat your favorite bundt pan with oil, either a spray or use a little vegetable oil and a pastry brush.
- Sift together flour, baking powder and salt. Whisk in stevia and lime zest. Set aside.
- Melt 1/2 cup of coconut oil, and then add it to a large mixing bowl with the sugar. Whisk together for 2 minutes. Add in the eggs and whisk until it becomes fully smooth and incorporated. Add in the greek yogurt and once again, whisk until fully incorporated. At this stage, it nearly looks like custard in thickness and consistency.
- Working quickly to prevent curdling, whisk in half of the lime juice and then half of the dry ingredients. Switch to a spatula for more control. Add in the rest of the lime juice, and then the rest of the dry. The last thing you will add will be the milk.
- Pour the batter into your bundt pan.
- Bake for 30 minutes at 350°F. Then drop the temperature to 325°F, and continue baking for an additional 20 to 30 minutes, depending on your oven. Just keep an eye on it. A toothpick should come out clean even though the top looks a little pale.
- All the cake to cool in the pan for 15 minutes. Then turn it out onto a cooling rack to cool completely.
- Place the cooled cake on a sheet of parchment paper for decorating.
- Melt the chocolate with the teaspoon of coconut oil. Then using a spoon, drizzle the chocolate around the cake as you wish.
- Sprinkle on the additional lime zest.
- Place the cake still on the parchment paper in the fridge to set the chocolate.
- Serves 16. Refrigerate the leftovers.