Hodgson Mill Recipe Blog

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Lime Yogurt Breakfast Cake with Margarita Glaze

My recipe for a good day:

1. Get enough sleep.
2. Pick out your clothes the night before, so you don’t end up with purple jeans and a green top. (Don’t laugh. It’s happened.)
3. If #1 and #2 are not possible, try to start the day with cake.

Crunching through the salty-sweet glaze into the moist crumbliness of this yogurt cake fragrant with vanilla and lime is a great start to any day, believe me. A healthy helping of both Greek yogurt and Hodgson Mill Whole Wheat Flour ensures that you don’t get hungry too long before lunch, either.

Best of all, this is a one-bowl cake. One bowl, one pan. (For me, keeping dishes to a minimum is another surefire strategy for a good day.)

If you’ve been reading  for a while, you know I’m a new devotee to breakfast cakes. I just think breakfast demands something tempting—otherwise, it’s hard to make time for it. But I can’t stand a 10 a.m. sugar crash, either (see much longer rant on breakfast cupcakes, if you like).

By starting with a base of whole wheat flour (with a little cornstarch to keep the texture delicate), and using protein-rich eggs and Greek yogurt, you’ve got the perfect storm for breakfast—nutrition that tastes pretty great with a cup of coffee. I used antioxidant-rich grapeseed oil for the first time making this cake, and I’m really pleased with it—it’s a bit more expensive than canola oil, but I’ve been reading that it’s pretty good for you. I’m all for making cake a vehicle for antioxidants.

And look how pretty this is! It works just as well for a brunch potluck or get-together, or as a simple dessert to serve for any reason at all. With this much good stuff in it, you don’t really need an excuse.

One last note—If you’re not sure about whole wheat flour in a cake, you can try making yours with the whole wheat flour and white flour proportions reversed—⅔ cup whole wheat to 1 cup unbleached white flour.  It’s nice to ease into eating whole wheat baked goods if you’re not used to the heartier texture.

Icing helps, too.

Lime Yogurt Breakfast Cake with Margarita Glaze


  • 1 cup whole milk plain Greek yogurt (regular plain yogurt also works)
  • ⅓ cup flavorless vegetable oil, such as grapeseed or canola
  • ⅔ cup granulated sugar (if serving unglazed, use ¾ cup)
  • 1 ½ heaping Tablespoons fresh lime zest (about two limes)
  • ¼ cup lime juice (about 1 ½ limes)
  • ½ teaspoon vanilla
  • 2 eggs
  • 1 cup Hodgson Mill Whole Wheat Flour
  • ⅔ cup Hodgson Mill Naturally White Unbleached Flour
  • 1 teaspoon Hodgson Mill Cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon kosher salt


  • 1 Tablespoon lime juice (about a quarter of a fresh lime)
  • 1/2 cup powdered sugar
  • ¼ teaspoon kosher salt



Preheat oven to 350° F. Grease and flour a 9-inch round cake pan or springform pan (I used butter, but nonstick spray works, too). Cutout a circle of parchment paper that fits the bottom of the pan and add to pan.

In a large mixing bowl, whisk together the yogurt, oil, sugar, vanilla, lime zest and lime juice. Add the eggs and whisk well to incorporate. Add flours, cornstarch, baking powder, baking soda and salt to yogurt batter and mix until just combined.

Pour batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a toothpick 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, and then either remove springform pan or turn cake upside down onto rack to finish cooling.

To make margarita glaze, whisk together the lime juice and salt, and slowly add the powdered sugar, mixing well. You should be able to see ribbon-y trails of the icing stay on the surface for a moment when you lift your spoon or whisk out of the glaze. If you don’t see the trails, add more powdered sugar, a tablespoon at a time, and mix until you do.

Trail thin lines of this glaze with a spoon or knife in straight lines across the cooled cake. (It looks pretty when you make two sets of parallel lines that aren’t quite perpendicular—if you were looking at a clock, one set of lines runs on the diagonal from 11 to 5, and the other set of lines run from 1 to 7.)


 Keeps 3 days wrapped tightly and kept in a cool place; cake will become moister over time.


Makes 8 servings. 

Inspired by Lime Yogurt Cake from Erika’s Kitchen

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Author: Erin

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