Sweet Lime Cake

• 1 cup softened butter
• 1 1/4 cups unrefined, beige coloured sugar, or regular white sugar
• 3 large, organic eggs
• 1 1/2 teaspoons baking powder
• 2 1/2 cups flour
• 1 teaspoon Kosher salt
• 1 sweet lime or musumbi, zest and juice
• 3/4 cup buttermilk

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!

butter, sugar, eggs, baking powder, flour, kosher salt, sweet lime, buttermilk

Taken from food52.com/recipes/15864-sweet-lime-cake (may not work)