Lime Yogurt Breakfast Cake with Margarita Glaze

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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.

Ingredients

  • 1 cup yogurt, plain Greek or plain regular
  • 1/3 cup vegetable oil, or grapeseed or canola
  • 2/3 cup sugar, if serving unglazed use 3/4 cup
  • 1 1/2 Tbsp lime zest, fresh, about two limes
  • 1/4 cup lime juice, about 1 1/2 limes
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 cup Hodgson Mill Whole Wheat Flour
  • 2/3 cup Hodgson Mill Naturally White Flour
  • 1 tsp Hodgson Mill Cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp kosher salt
  • 1 Tbsp lime juice, about 1/4 of a fresh lime
  • 1/2 cup powdered sugar
  • 1/4 tsp kosher salt

Directions

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.)

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



Makes 8 servings. Print this Recipe

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