Nancy’s Recipes

Desserts

Tie Dyed Lime Bundt Cake

Featured Product: Nancy’s Organic Whole Milk Yogurt and Nancy’s Organic Cream Cheese

 

Ingredients

Lime Bundt Cake

  • 3 C. All-Purpose Flour
  • 1 tsp. Baking Powder
  • ¼ tsp. Salt
  • 1 C. Unsalted Butter, softened
  • 2 C. Cane Sugar
  • 3 Eggs
  • 1 C. Nancy’s Organic Plain Whole Milk Yogurt
  • 2 Tbsp. Lime Zest
  • 3 Tbsp. Fresh Lime Juice
  • 1 tsp. Vanilla Extract

Cream Cheese Glaze

  • 4 oz. Nancy’s Organic Cream Cheese, softened
  • 2 Tbsp. Fresh Lime Juice
  • 1 ½ C. Powdered Sugar
  • Rainbow sprinkles, as desired

Directions

  1. Pre-heat oven to 325 degrees and prepare a bundt pan with a light coating of oil or cooking spray.
  2. In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. Separately, use a hand mixer to cream the butter and sugar until fluffy. Add the eggs one at a time and beat to incorporate.
  4. To the wet mixture, add the yogurt, lime zest, lime juice, and vanilla.
  5. Hand mixing, slowly incorporate the dry and wet ingredients. Pour the batter into the prepared pan.
  6. Bake the cake for 60 minutes, until the top is golden, and a knife comes out clean.
  7. Allow the cake to rest for 3-5 minutes before turning out of the pan to cool completely on a rack.
  8. To begin the glaze, beat the cream cheese and lime juice until fluffy and incorporated.
  9. Slowly add the powdered sugar and continue to mix until smooth.
  10. Once the cake has cooled, drizzle the cream cheese glaze over top. Add sprinkles as desired.