Kiwi Lime Loaf Cake With Yogurt Recipe

Cake that melts in your mouth because it is so soft and moist. It stays nice for days!   

Cake – 2 2/3 cups (350 g) all purpose flour, sifted – 2 1/2 teaspoons baking powder – 1/2 teaspoon sea salt – 1/2 cup (150 g) Greek yogurt – 1 cup (200 g) white granulated sugar – 4 large eggs, see notes on size – 1 teaspoon lime zest – 1/2 teaspoon vanilla paste or extract – 9 oz (250 g) kiwi fruit, peeled and pureed – 1/2 cup (120 ml) sunflower oil, or any vegetable oil Lime syrup – 2 tablespoons (30 ml) fresh lime juice – 2 tablespoons (30 ml) water – 4 tablespoons (60 g) white granulated sugar

INGREDIENTS

Oil a loaf pan and line the bottom with parchment. Flour all sides. Set pan aside. Heat the oven to 350°F (175°C) and arrange a rack in the middle.  

INSTRUCTIONS

STEP 1

Mix flour, baking powder, and salt in a medium bowl. Mix yogurt, sugar, eggs, lime zest, and vanilla paste in another bowl.  

STEP 2

Gently stir flour mixture into wet ingredients until all flour is gone. Mix in kiwi puree. Add the oil slowly and stir until fully blended, but don't overmix!   

STEP 3

Pour mixture into prepared pan and bake for 50-60 minutes until golden brown and a skewer inserted in the center comes out clean.   

STEP 4

If your cake is dark brown on top but uncooked in the middle, cover with aluminum foil and bake until a stick comes out clean. Crumbs are fine, but not raw batter.  

STEP 5

Optional lime syrup preparation: Mix lime juice, water, and sugar in a small non-reactive pot. Cook for 5 minutes over medium heat until sugar melts and mixture is clear. Set aside.   

STEP 6

After baking, let the cake cool in the pan for 10 minutes. Slowly pour lime syrup over the cake on a wire rack over a sheet pan, covering the top.   

STEP 7

Completely cool cake before serving. I sprinkle sugar on it before serving.  

STEP 8

Blueberry Mascarpone Cream Pie Recipe 

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