Lime Yogurt Cake

Oh, summer. How do I love thee? Let me count the ways.

One:

Two:

Three:

Four:

A summery lime cake. It's luscious. Take it to the river. Share with friends.

Lime Yogurt Cake

Adapted from The Barefoot Contessa at Home

1 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 and 1/3 cups sugar, divided

3 eggs

Grated zest of 2 limes

Juice of 2 limes

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

Preheat over to 350 degrees. Grease a loaf pan (recommended to line the bottom with parchment paper and then grease the parchment paper as well). Sift together flour, baking powder, and salt in one bowl. In another large bowl, whisk together yogurt, 1 cup sugar, eggs, lime zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. Fold in vegetable oil, making sure all is incorporated. Pour batter into pan and bake for about 50 minutes or until toothpick test comes out clean.

Meanwhile, cook lime juice and remaining 1/3 cup sugar in small pan, boiling over medium heat for a minute or two to make a thin syrup. Set aside.

When cake is done, allow it to cool in pan for 10 minutes and then remove gently from pan onto cooling rack set over sheet pan. While cake is still warm, pour lime syrup over cake and allow to soak in. Cool, slice and serve.