Lime and Buttermilk Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
250g butter, softened
2 limes, rind finely grated, juiced
1 cup caster sugar
3 eggs, separated
2 cups self-raising flour, sifted
210ml buttermilk

Lime icing
1 cup pure icing sugar, sifted
1 teaspoon milk
1 to 1 1/2 tablespoons lime juice

Method
1. Preheat oven to 170°C. Grease and line a 20cm (base) round cake pan.
2. Using an electric mixer on high speed, cream butter, 1 tablespoon lime rind and sugar in a small bowl until light and fluffy. Add egg yolks, 1 at a time, mixing well after each addition.
3. Transfer to a large bowl. Stir in half the flour. Add half the buttermilk and 1 tablespoon lime juice. Stir to combine. Fold in remaining flour and buttermilk and 1 tablespoon lime juice. Using an electric mixer, beat eggwhites in a clean bowl until soft peaks form. Fold into batter.
4. Spread batter into cake pan and smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan. Turn onto a wire rack to cool completely.
5. Make lime icing: Combine icing sugar, milk and enough lime juice to form a thick icing. Spread icing over top of cake. Allow to set before serving.