I never thought I’d say this about cake, but this is apparently a controversial dessert. There. I said it. I thought it was delicious. My father and husband (both non cake-eaters) disagreed. So what can I say? If you like cake, you’ll love this cake. If you don’t like cake, don’t waste your time because so far the consensus among the non-cake-eaters has been that it’s “not my favorite.” But, among cake eaters (ahem, normal people) this is absolutely delicious. The cake is moist and has the slightest tang from the lime and the sauce that you drizzle over top is lightly sweetened to perfection. And the presentation is divine, so I highly recommend serving this at a dinner party of your cake-loving-friends. 
Ah, and no step-by-step pictures for this one. I was busy entertaining guests the day that I made it, so I just slipped in some “end product” pictures at the end.
lime yogurt cake with blackberry sauce
from www.smittenkitchen.com
cake:
1 cup whole milk plain yogurt
1/3 cup vegetable oil
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
4-6 tablespoons sugar (this will depend on how tart your blackberries are)
1 tablespoon fresh lime juice
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.
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. Spoon over slices of cake and eat immediately.
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