Lime Yogurt Loaf

With all of the cinnamon and pumpkin deliciousness of the past month, I was kind of in the mood for a little break and what is a better break than a little citrus yumminess?  Barefoot Contessa's Lemon Yogurt Cake is one of my favorite go-to citrus recipes--it's tart, moist and I love that it uses yogurt.  I mixed it up this time and made it with limes....and a little spinach.  My obsession with putting spinach into any many foods as possible probably isn't surprising to anyone who knows me, but in this instance, it wasn't for the taste or the health benefits.  

Nope, it was just for the color. 

Spinach as it turns out, is a fantastic natural food coloring--it's eerily food-coloringesque in the photos right?    I saw a phenomenal looking lime tart just recently (I don't recall the site) and she used a bit of spinach to just make the green pop a little.   Genius.   Even I would admit that spinach and lime flavored cake might be too out there. In this loaf though, the spinach adds the fun green color without even a bit of spinach flavor.  Verily.  

I bumped up the amount of lime zest to a full tbsp but if you like subtle lime, you could use 2 tsp.  I also added lime zest to the glaze because I am a citrus glutton apparently. I think it was the perfect amount of lime.

Lime Yogurt Cake
adapted from Barefoot Contessa at Home

Ingredients

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1 cup yogurt, drained 
• 1 1/3 cups sugar, divided
• 3 large eggs
• 1 tbsp grated lime zest (3-4 limes)
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 2-3 tbsp frozen spinach, thawed and squeezed to remove water
• 1/3 cup freshly squeezed lime juice

For the glaze:

• 1 cup confectioners sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tsp grated lime zest

Directions

1. Preheat the oven to 350 degrees f 
2. Grease and flour loaf pan
3. Add oil and spinach to a blender and blend 1-2 minutes
4. In a medium bowl whisk together flour, baking powder, and salt.
5. In a large bowl, whisk together the yogurt, 1 cup  of the sugar, the eggs, lime zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. 
6. Gently stir the spinach oil into the batter and ensure it's fully mixed in. 
7. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
8. Meanwhile cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
9. When the loaf is done, allow it to cool in the pan for 10 minutes then remove loaf from pan and cool on cooling rack.  Place baking sheet underneath cooling rack and pour the lime-sugar mixture over the loaf and allow it to soak in. 
10. For the glaze, combine the confectioners sugar, 1 tsp lime zest and lime juice and pour over the loaf and let harden.