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1
Heat the oven to 350 degrees F and arrange a rack in the upper third.
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2
Coat a 9-by-5-by-3-inch loaf pan with butter and flour; set aside.
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3
Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.
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4
Using a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy and smooth, about 1 minute.
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5
Add sugar and continue beating until light and fluffy, about 4 minutes more.
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6
(Stop the mixer to scrape down the sides occasionally.)
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7
Add eggs 1 at a time, beating well after each addition.
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8
Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated.
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9
(Do not overmix, or your cake will be tough.)
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10
With a rubber spatula, fold in lime zest.
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11
Spread batter into the prepared pan and place in the oven.
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12
Bake until top of cake is puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
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13
Meanwhile, make the lime glaze.
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14
Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved.
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15
Remove cake from the oven and let cool on a wire rack for 10 minutes; remove from the pan.
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16
Stir lime glaze again, then brush top of cake with glaze (use it all).
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17
Cool completely before serving.
