Lime Butter Cake

3 cups cake flour

3 teaspoons baking powder

¼ teaspoon salt

2 sticks unsalted butter

1½ cups sugar

4 eggs, lightly beaten

1 cup milk

Grated peel of 1 lime

3 tablespoons lime juice

Powdered sugar (optional)

1. Preheat oven to 325 degrees.
2. Sift together the cake flour, baking powder, and salt 3 times; set aside.
3. In the bowl of an electric mixer, beat the butter until creamy.
4. Gradually add in the sugar, then beat at medium speed for 5 minutes, scraping down the sides of the bowl every so often.
5. Add the beaten eggs slowly and continue to beat for 5 more minutes. (The mixture will be thick and double in volume.)
6. Using a rubber spatula, gradually fold in ¼of the flour mixture into the batter. Then fold in of the milk. Repeat this process until all of the flour and the milk have been incorporated. (You will add flour last.)
7. Fold in the lime peel and lime juice.
8. Pour the batter into a greased molded cake pan, smoothing the surface and slightly building up the sides.
9. Bake the cake for 45 to 55 minutes or until the top is golden and the sides are beginning to pull away from the pan.
10. Remove from the oven and let cool for 1 to 2 minutes. Carefully unmold.
11. Let cool to room temperature. Dust with powdered sugar or serve with Ginger Anglaise Sauce (see recipe on page 188).