-
1
Preheat the oven to 325 degrees Fahrenheit.
-
2
Butter a glass loaf pan, about 900 millilitre size, and fit a small piece of parchment paper inside so that it comes up over the sides of all four glass walls.
-
3
Now's the time for the stand mixer or hefty arm. Smush your butter and sugar together for about 3 minutes till it's light yellow in colour.
-
4
While mixing, add one egg at a time until all three are in your batter. Continue mixing until this gets fluffier and shinier.
-
5
Stop the mixer. In a separate bowl, whisk together your flour, baking powder, and the teaspoon of salt.
-
6
Grate the zest of the sweet lime zest right into the flour mixture.
-
7
With the mixer running, pour in the dry ingredients. Scrape the sides of the bowl to make sure everything is incorporated.
-
8
Cut your zested sweet lime in half. If you can see any seeds, take them out. Squeeze the sweet lime juice right into the batter in your mixing bowl.
-
9
Pour the buttermilk over this and keep mixing.
-
10
If your batter looks dry in any way, you can add a little more lime juice or buttermilk.
-
11
Pour your batter into your parchment papered glass loaf dish.
-
12
Put the sweet lime cake into the oven and bake it for an hour.
-
13
You can eat this cake as is or sliced into sandwiches as Tessa Kiros does, with a filling of whipped cream and raspberries. It does get moister day by day and lasts a week at room temperature!
