2 tablespoons lime juice

To serve:

Fresh fruit salad or berries

Store-bought lemon curd or yogurt

1. Preheat the oven to 325 F. Prepare a 9-by-5-inch loaf pan with butter and flour. (I use baking spray.) Combine the flour, baking powder and salt in a medium bowl.

2. With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the butter until softened. Slowly add the sugar and beat the mixture until it is light, thick, and lemon colored. Add the eggs, vanilla and zest and beat until incorporated. Slowly add the flour mixture, alternating with the milk and lemon juice until just incorporated.

3. Pour the batter into the pan and bake for 45 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool for 10 minutes and then invert onto a cake rack which has been placed on top of waxed paper.

4. While the cake is baking prepare the glaze: In a medium bowl combine the powdered sugar and lime juice and mix until the sugar has dissolved, and the glaze is smooth with no sugar lumps.

5. Spoon the glaze over the cake in a pretty pattern. Place on a serving plate. Serve with a bowl of your favorite berries or fresh fruit and lemon curd or yogurt, if desired.

Advance preparation: This may be made a day ahead, covered well and kept at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.