Cake

1. Preheat your oven to 350⁰F (175⁰C). Grease and lightly flour two 8-inch round cake pans, then line the bottoms with baking paper if you’ve got some handy. It really helps prevent sticking.
2. In a medium bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Set aside.
3. In a large mixing bowl, beat the 1/2 cup softened butter and 1 1/4 cups white sugar for about 4 to 5 minutes until pale and fluffy, as it gives the cake a lighter texture.
4. Add the 3 eggs one at a time, beating well after each addition.
5. Mix in the 1/2 tsp vanilla essence, 1/2 tsp lime essence, and 1 tbsp grated lime zest.
6. Add the dry ingredients in three additions, alternating with the 1 cup of milk.
7. Start and finish with the flour mixture. Mix gently and stop as soon as the batter comes together so the cake stays soft instead of dense.
8. Divide the batter evenly between the prepared pans and smooth the tops. Give the pans one gentle tap on the counter to remove large air bubbles.
9. Bake for 28 to 30 minutes, or until the tops spring back lightly and a toothpick inserted into the centre comes out clean or with a few soft crumbs.
10. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before icing. If the cakes are even slightly warm, the buttercream will slide around a bit.

Lime Buttercream Icing

1. In a large bowl, beat the 1/2 cup softened butter until creamy.
2. Gradually add the 1 1/2 cups sifted icing sugar and beat until light and fluffy.
3. Add the 2 tbsp fresh lime juice, 1 tsp grated lime zest, and 2 tbsp milk.
4. Beat for another 2 to 3 minutes until smooth and spreadable.
5. If the icing feels too thick, add a tiny splash of milk. If it feels too soft, chill it for 10 to 15 minutes before frosting the cake.
6. Spread icing between the cake layers, then over the top and sides.
7. A few swirls and uneven bits actually make it look homemade in the best way.