Lime Ring Cake:

225g unsalted butter, softened

375g plain flour

2 tsp baking powder

4 jumbo eggs

2 tsp lime extract

440g golden caster sugar

3 key limes’ zest + juice (or 4 ordinary)

240ml whole milk

Pinch of salt

90g icing sugar

Oven: 180°C (Fan = -20°). Grease a 25 cm round ring or Bundt tin and dust with flour.

Cream butter, sugar and zest together until light and fluffy, then gradually beat in the eggs roughly one at a time, making sure each one is fully incorporated before adding the next. Add in 1 tsp extract. Quickly sieve flour, baking powder and salt. Add this to the mix on low speed in 3 - 4 additions, alternating with the milk. Bake for approx. 1 - 1¼ hours.

In the meantime, combine the icing sugar with the remaining extract and add the juice drop by drop until you get a thick but still pourable consistency; the same consistency as you know what… Pour over cake.