Thursday, May 13, 2010

Lime Yogurt Cake with Blackberry Sauce

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I am really hoping that the neighbors didn't notice me laying out on my front walkway with my camera and this cake. Word doesn't seem to have gotten back to my husband, so I guess we're okay.  I can just imagine that conversation..... 'I was driving by your house and saw your wife.....'  What can I say.  I was looking for the light, and it happened to be out in front.  Normally I try to keep all craziness behind the fence, or inside the house.... Ahhhhh, the things I go through for the perfect shot.

Check this out.  Looks good doesn't it?  You want a bite, don't you?

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But wait.....this fantastic cake has an even more fantastic sauce that gets drizzled over it. 

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I found this recipe on Smitten Kitchen.  One of my favorite websites for more than just dessert recipes.  She always has something tasty posted.  Definitely check it out if you're not familiar with it already.  If you are already familiar with it, then you should already know that this cake is a winner.

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Lime Yogurt Cake

for the cake:
1 cup plain yogurt
1/3 cup vegetable oil 
1 cup sugar
zest of one lime
1/4 cup lime juice (I used 3 limes)
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

now for the sauce:
12 ounces fresh blackberries, or one whole bag of frozen blackberries
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice

Combine blackberries, water, sugar and lime juice in blender or food processor. The original recipe calls for straining out the seeds, but I was in a hurry, so I left them in, and it was fine. Cover and refrigerate.
(You can use whatever sauce you don't use on the cake in a yogurt parfait with some plain yogurt and granola... which I have recently added to my morning routine.)

Preheat the oven to 350 degrees.
Generously grease and flour the sides and bottom of a 9-inch round cake pan 

Combine flour, baking powder, baking soda and salt together in a bowl.

In a stand mixer, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs and mix well after adding each one (or add them both at the same time, and pretend that you added them separately, like I did).

Add the dry ingredients to the wet ingredients in 2 batches.  Mix until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes.  The top of the cake will be a  golden brown when it's done.  A toothpick will tell you if it's really done. Transfer the pan to a cooling rack and let stand for 10 minutes. I like to sandwich the cake pan between 2 cooling racks, and then flip the cake gently, and invert it back to right side up once it comes out of the pan.  

Once the cake was cool, I sprinkled it with confectioners sugar....just to make it pretty.

Drizzle with blackberry sauce and serve.  Yum.


  1. This looks divine. You need your own show my friend!

  2. blackberry sauce as well???
    you must bring me some,now...I am drooling ;)
    thanks for sharing fabulous kitchen art and recipes!

  3. LOL @ you laying in the driveway... I can just picture it. And yes, I've done the same, so you're not ready to be committed yet! These are A-MAZING shots... makes me want to bake right now, except it's almost midnight..