4 oz cream cheese
½ cup granulated sugar
½ cup Greek-style yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 teaspoons vanilla extract
1 cup all purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup confectioners’ sugar
1 ½ teaspoons lime juice
For the bundt cakes: Preheat the oven to 350°F. Grease a 6 cavity mini bundt pan with cake release
In a large bowl, use electric beaters to beat the cream cheese and sugar together until smooth and creamy. Add the yogurt, lime zest, lime juice and vanilla extract, and beat until well combined. Beat in the eggs one at a time.
Sift in the flour, cornstarch, baking powder and baking soda, and salt. Add the dry ingredients into the wet ingredients. Transfer the batter to the prepared mini bundt pan, filling the cavities approximately three-quarters of the way up.
Bake for 15 to 18 minutes, or until the tops are dry and a skewer comes out clean. Let the bundt cakes cool on the pan for 5 minutes before transferring to a cooling rack.
Allow the cakes to cool completely before glazing.
For the glaze: Sift the confectioners’ sugar into a medium-sized bowl. Add the lime juice and zest, and whisk until completely combined. If the glaze appears to be too thin, sift in some more sugar.
Spoon the glaze over the top of the cooled bundt cakes.
Store the bundt cakes in an airtight container.