Lime Quick Bread

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup less 2 tablespoons milk
2 tablespoons fresh lime juice
1 tablespoon grated lime rind

Glaze
1/4 cup fresh lime juice
1/4 cup sugar (preferably superfine)

Bread: Preheat the oven to 350 degrees F. Butter and flour a 9-x-5-inch loaf pan.

Into a medium bowl, sift together the flour, baking powder and salt. Set them aside.

Cream the butter and sugar until light. Add the eggs, one at a time. Then beat in the milk, the lime juice and the lime rind. Add the dry ingredients and mix only until they're combined.

Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a tester inserted in the middle of the bread comes out clean. Meanwhile, make the glaze.

Glaze: Stir together the glaze ingredients until the sugar is dissolved. If you think of it, give it a stir occasionally while the bread is baking, so the sugar won't settle out.

The moment the bread is done, without taking it out of the pan, poke holes in it with a skewer and pour the lime glaze over the top.

Cool the bread for 1/2 hour. Then carefully invert it onto a rack, remove the pan and turn it right-side up to finish cooling. Serve the bread the same day you make it. It doesn't freeze well.

Makes one 9-x-5-inch loaf