Lime Drizzle Cake

Butter: Take it out of the fridge a few hours before baking so that it has time to soften.250 g unsalted butter/ 9 oz/ 1 cup

Preheat the oven to 360°F/ 180°C.

Prepare a loaf cake pan: Butter it all over, sprinkle with a little flour and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.

Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.Zest the second lime by grating the green skin on the fine grater. Set aside.

Juice the limes; you will need a scant ½ cup/ 100 ml lime juice. Set aside.

Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.butter + 200 g sugar/ 7 oz/ 1 cup + 5 eggs

Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.250 g all-purpose flour/ 9 oz/ 2 cups + 2 teaspoons baking powder

Bake: Transfer the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.

Leave the cake to rest in the pan for 10 minutes. Make the lime drizzle in the meantime.

Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.100 g icing sugar/ 1 cup

Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.

Let cool completely in the tin.

Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.