yogurt lime cake with blackberry sauce

I made this Lime and Yogurt Cake with Blackberry Sauce on Sunday night. It was/is super tasty, just the right amount of zing! And I did substitute olive oil for vegetable oil, as Ste and I have decided that vegetable makes us break out. But I really like the special taste that olive oil gives when combined with citrus and the sweet tartness of the blackberries!

Definitely try it out!

Cake
1 cup whole milk plain unsweetened yogurt (this is the ideal; however, I had success with 2% Greek yogurt)
1/3 cup vegetable oil (olive oil works as well, for a slightly different flavor profile)
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Sauce
12 ounces fresh blackberries (frozen should work as well, but you should start with half the water)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice

Make the cake: Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil (I used a butter and flour spray out of habit, which works as well) and line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Make sauce: Combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.

Do ahead: This cake keeps very well for up to three days (or so I hear, but have not practiced), wrapped in plastic at room temperature. The sauce can be made up three days in advance, as well. It can also be frozen for future uses.