Make sure to take the butter out of the fridge a few hours before baking, so that it has time to soften.

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Prepare a loaf cake tin of about 30x12 cm/ 12 x5 inches. Butter it all over, sprinkle with a little flour and shake the tin to distribute the flour all over. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.

Wash and dry the oranges very well. Cut a piece of orange peel very thinly, if you want a few stripes to decorate the cake. Set aside. Zest the rest of one orange by grating the orange skin on the fine grater. Set aside. Juice the oranges, you will need 100 ml/3.4 fl.oz/scant ½ cup juice. Set aside.

Beat together the soft butter and the sugar until light and fluffy, about 5 minutes.

Add the eggs to the batter, one at a time, mixing well in between.

In another bowl, mix together the flour and the baking powder, sift them over the butter-sugar mixture and add the finely grated zest. Mix gently until combined. Pour the batter into the prepared tin.

Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean. Let rest in the pan for 10 minutes.

Make the orange drizzle in the meantime. Sieve the icing sugar into a small bowl. Add the lime juice and stir well.

Prick the cake with a skewer (or toothpick) all over. Pour the drizzle all over. Let cool completely in the tin. Carefully, remove from the tin and place it on a serving platter. Sprinkle with icing sugar and top with the reserved orange strips.