Yoghurt, lemon and lime bundt

It's a sad evening when only half of your bundt comes out of the tin.

My gut instinct was to leave it in the tin until completely cold, but the recipe said to leave for 15-20 minutes before turning out. Hmmmm.

I assumed I had to turn it out sooner due to the sugar syrup being poured over the top while the cake was still hot. Perhaps the sugar would have stuck to the tin if I left it to cool? Only thing is, the syrup never really soaked in through the sponge, and left the top (or bottom? since it's a bundt) a bit soggy.

Flavour and texture-wise, this is not a bad cake. The yoghurt gives the cake a soft, mooth texture and cool, creamy flavour, and although it is a shame the syrup didn't soak through the whole cake, the (soggy) crust is full of citrus tang.

Personally I like when a cake really packs a citrus punch, so I'm not sure I fully love the yoghurt addition as I feel it almost dulls the lemon/lime flavour. However this really is a personal preference; some may really enjoy the yoghurt addition and it certainly hasn't stopped me from eating a lot of this cake.

Yoghurt, lemon and lime bundt cake
Recipe from Clandestine Cake Club Cookbook by Lynn Hill

375g self-raising flour
500g caster sugar
grated zest of 2 lemons
grated zest of 1 lime
250ml natural yoghurt
250ml sunflower oil
2 large eggs

syrup:
juice of 2 lemons
juice of 1 lime
3 tbsp caster sugar

Preheat the oven to 190C/Gas 5 (I must admit I thought that sounded to high a heat for a large bundt and actually turned it down to Gas 4.) Thoroughly grease and flour a 2.5-3 litre bundt tin, tapping out any excess flour over the sink.

Sift together the flour, sugar and citrus zests in one bowl. In a different bowl beat together the yoghurt, oil and eggs before adding to the other bowl and mixing everything together. Spoon the mixture into your bundt tin, spreading it out evenly, then bake in the centre of the oven for 45-50 minutes (although mine took an extra 15-20 minutes, probably because I had it baking at a lower temperature) until well risen, golden and a skewer inserted into the cake comes out clean.

To make the syrup, put the lemon and lime juice into a small saucepan along with the sugar. Stir together over a medium heat until the sugar has completely dissolved. The recipe states to spoon the syrup over the cake when the cake is fresh out of the oven, leaving it to soak into the cake between additions and to remove from the tin after 15-20 minutes. However I would perhaps only pour half of the syrup over the cake whilst hot, wait half an hour or so until the cake is warm to turn it out and brush the remaining syrup over the cake so that it gets an even coating/soaking.