Preheat your oven to 150 °C top bottom heat.

Into the mixing bowl of your standmixer give the white sugar together with the zest of 4 limes. I like to use a microplane, because it’s really precise in removing the outer zest without getting any of the bitter white part into my bakes.

Rub the sugar and lime zest between your hand for a few minutes to release the essential oils into the sugar. The sugar should look like wet sand.

Add milk and salt and mix on a slow speed (KS2).

Sift the flour and baking powder in a separate bowl and add it into the mixing bowl.

Start mixing on a slow speed (KS1) until the flour is roughly incorporated, then mix on higher speed (KS4) for 1 minute.

Scrape the sides of the bowl with a silicone spatula, add in the olive oil and mix again on faster speed (KS6) until the olive oil is incorporated into the batter.

Line the baking thin using vegan butter/ margarine and flour or use parchment paper instead.

Fill the batter into the baking tin and bake in the oven for around 45 minutes.

Let the cake cool down for 15 minutes and remove it from the baking tin.

Mix the lime juice and powdered sugar and brush the cake with the glaze.

Bake for another 2 minutes to set the glaze, don’t overdo it or the glaze will bubble up.

Let the cake cool down completely for at least 2 hours.

For the best texture store it in the fridge overnight, and get it out 30 minutes before you want to serve it.