Table of Contents
Juice the limes, you will need 100 ml/3.4 fl. oz/scant ½ cup lime juice. Set aside. Beat together the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between. Sift in the flour and the baking powder, then add the finely grated lime zest and mix until combined.
Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside. For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended.
Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well. Stir in the flour and mix well. Pour mixture into tin and cook for 45 – 50 minutes. Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake.
For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon.
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