I love the overabundance of fruit and veggies in the summer. Not only because it means there are more options of what to make, but also because it’s a challenge to discover new recipes and create your own in using up what you have on hand. Some of my tastiest dishes have come out of staring into the deep abyss of the refrigerator, or at a dwindling fruit bowl, and thinking, “What am I going to make with these remnants?” or, shamefully/more realistically, “What should I make with all of this before it’s past its prime?” The latter is exactly what occurred a few weeks ago when I overbought on strawberries thinking I was making shortcake for a party and then changing my mind at the last minute. It’s not like it’s hard to just eat strawberries – they’re my favorite of all the berries – but they take a turn for the worse so quickly that having them around, without a plan, makes me fret. Those red beauties aren’t cheap! Seeing them looking back at me from their front-and-center spot in the fridge made me start hunting around for flavors that pair well and before I knew it, I had limes and was on my way to a baked good of some sort. Inspired by all of the gorgeous strawberry buttercream-topped desserts I keep seeing online, I knew I wanted to make a cake, but didn’t have the energy or the ingredients to go in that direction. Instead, I thought a loaf cake of sorts would be just the ticket and with the added bonus of having some yogurt on hand, things quickly took shape. The yogurt and sour cream combo in this cake keeps the crumb super moist, but also lighter than if you used only sour cream. The tang of both plays well with the sweetness of the berries and mirrors the lime, which makes everything feel so fresh and summery. Because when I think “lime,” I almost always think of “coconut,” I substituted coconut oil for the vegetable oil and put some unsweetened flakes in the batter too; the result was subtle, allowing the strawberries and lime to shine, but present enough that it gave the cake a bit of a tropical feel.
Served with a dollop of fresh whipped cream, ice cream, or just on its own, this cake is the perfect light, refreshing end to a summer meal. It also makes a great gift to welcome a new neighbor or to say “thank you!” to a friend because it’s a small, easy-to-transport cake with not a lot of frills to make it messy. Plus, it’s pretty as a picture. What a keeper!
Strawberry Lime Yogurt Cake
Yields one loaf cake; adapted from here.
1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain yogurt (whole-milk is preferred, but non/low-fat works well too because of the sour cream addition)
1/2 cup sour cream
1 cup plus 1 tablespoon sugar
2 teaspoons grated lime zest
1/2 teaspoon vanilla extract
1/2 cup melted coconut oil, plus 1 teaspoon or so for greasing the pan
1 1/2 cups chopped strawberries
1/4 cup unsweetened coconut flakes
1/3 cup freshly squeezed lime juice
Preheat the oven to 350°F. Using approximately one teaspoon of melted coconut oil, grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper and set aside. In a medium-sized bowl, sift together the 1-1/2 cups of flour, baking powder, and salt, and add the unsweetened coconut flakes. In a large mixing bowl, whisk together the yogurt, one cup of sugar, eggs, lime zest, vanilla, and coconut oil. Slowly add the dry ingredients, a bit at a time, into the wet ingredients and whisk gently until all is combined. Toss the strawberries in the remaining tablespoon of flour and fold gently into the batter. Pour the mixture into the prepared loaf pan and bake for approximately 50 minutes or until a cake tester is inserted into the center and comes out clean. While the cake is finishing cooking, cook the 1/3 cup of lime juice and remaining one tablespoon of sugar together in a small pan until the sugar dissolves and the mixture is clear. Remove from heat and set aside. When the cake is finished baking, allow it to cool for 10 minutes and then gently flip it out onto a cooling rack. Put the cooling rack over a sheet pan or cutting board to prepare for glazing. While the cake is still warm, poke a few holes into the top with a fork or a skewer and then pour the lime-sugar syrup over the cake and allow it to soak into the cake. If desired, sprinkle with some additional coconut flakes – I would have done this, but ran out! Allow to cool thoroughly before serving.