1-First Step: Prep Your Workspace Preheat oven to 180°C (160°C fan). Grease and line a 20cm round or loaf tin with parchment. Soften butter at room temp and zest/juice limes ahead. This mise en place keeps things speedy for busy schedules. Measure all dry goods for efficiency.

2-Second Step: Cream Butter and Sugar In a large bowl, beat 225g softened butter and 225g caster sugar until pale and fluffy, about 3-5 minutes with electric mixer. This step traps air for a light lime cake texture. Scrape sides often for even color. Room-temp ingredients emulsify best, avoiding curdling.

3-Third Step: Add Eggs Gradually Beat in 4 eggs one at a time, mixing well after each. Add a spoonful of flour if it splits. Eggs provide lift and moisture, crucial for this moist lime cake recipe. For vegan adaptation, use flax eggs here; they bind similarly without changing bake time.

4-Fourth Step: Fold in Dry and Wet Ingredients Sift 225g self-raising flour over the mix. Fold gently with spatula, then add zest/juice of 4 limes and 100ml yogurt. Stop when just combined to keep it tender. Overmixing leads to density; this method suits gluten-free flour too, maintaining rise. Batter should be thick and zesty.

5-Fifth Step: Bake to Perfection Pour into tin, smooth top, and bake 45-50 minutes. Test with skewer at 40 minutes; it should come out clean. Internal temp hits 95°C for doneness. Cool in tin 10 minutes, then transfer to rack. This timing works for all dietary versions.

6-Sixth Step: Make and Apply Glaze Mix 150g icing sugar with 3 tbsp lime juice until smooth. Drizzle over warm cake for absorption. Let set 30 minutes. For low-cal, thin with water. Glaze adds shine and extra tang to your easy lime cake recipe.

7-Final Step: Serve and Enjoy Cool fully before slicing into 8-10 portions. Pair with whipped cream or yogurt for gatherings. Store as below. This yields a zesty, tender cake perfect for summer. Adapt glaze thickness for preferences.