If you know me, you know I have a bit of a Greek yogurt obsession. My refrigerator even has a half-shelf dedicated to it, and I eat a cup every single day. My name is Valentina, and I am unabashedly devoted to Greek yogurt. So when Chobani asked if I wanted to experiment with their flavors in my kitchen, I was thrilled.
The result is this Key Lime Bundt Cake—moist, rich, and bright with lime. It’s an ideal summer dessert. To capture a fresh lime flavor without overwhelming the cake, I used lime zest and Chobani’s Key Lime 2% Greek Yogurt. I liked that the 2% fat added creaminess and depth without making the cake heavy. The cake batter includes Chobani, and the finished cake is glazed with an easy Greek yogurt icing. Chobani sent me two cups of Key Lime flavor; one went into the cake, and the other was promptly eaten on its own. I have other flavors waiting in the fridge to experiment with, and I’ll report back on those soon. For now, enjoy this cake!
Key Lime Chobani Bundt Cake
Recipe adapted from my mom’s collection
Yields: 1 bundt cake
Ingredients for the cake
1 1/4 cups all-purpose flour
7 tablespoons potato starch
1 tablespoon baking powder
Pinch of salt
4 eggs
1 heaping cup powdered sugar
2/3 cup vegetable oil
1 container Key Lime Chobani + 1/3 cup plain Chobani
Zest of 2 limes
Ingredients for the glaze
1 cup plain 2% Chobani yogurt
About 1 cup powdered sugar (adjust to taste)
Juice of 1 lime
Directions
Preheat the oven to 375°F. Butter and flour a Bundt pan and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until frothy. Add the powdered sugar and a pinch of salt, then beat on high until the mixture is very light, fluffy, and increased in volume.
Add the flour, potato starch, baking powder, lime zest, and vegetable oil, mixing just until combined. Fold in the Key Lime and plain Chobani yogurt until evenly incorporated. Pour the batter into the prepared Bundt pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
While the cake cools, whisk together the plain Chobani, lime juice, and powdered sugar in a small bowl until smooth. Add more powdered sugar if you prefer a thicker glaze.
When the cake is cool, pour the glaze over the top and sprinkle with additional lime zest for garnish. Slice and serve. Enjoy!