Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.

In a large mixing bowl, beat the room-temperature butter and sugar together using a hand mixer or stand mixer. Cream them for about 3-4 minutes until the mixture becomes light, pale, and fluffy.

Add the eggs one at a time, beating well after each addition. This will ensure a smooth and well-incorporated batter.

In a separate bowl, combine the milk, lime juice, and lemon zest. Stir it gently and set aside. The acidity from the lime juice may cause the milk to thicken slightly, which is perfectly normal.

In another bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps to aerate the flour and evenly distribute the baking powder.

Gradually add the flour mixture to the butter-sugar-egg mixture, alternating with the milk-lime-lemon mixture. Begin by adding 1/3 of the flour mixture, then pour in half of the milk mixture. Continue alternating until both mixtures are fully incorporated, but be careful not to overmix the batter.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Place the loaf pan in the preheated oven and bake for 55–60 minutes. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is done. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!