To make the Yellow Cake Mix, put the flour, corn starch, milk powder, baking powder and soda, sugar and salt in the processor bowl and run it a couple of times for a few seconds so it all combines well.
Then add the chilled butter pieces and process again for about 15 seconds or so until the mixture resembles coarse meal. Itu2019s much like mixing ingredients for a pie crust except you want the butter pieces to combine well with the flour and stay as largish lumps. Donu2019t over process or the butter will start melting leaving you with a paste!
Use immediately to make a cake or transfer the Cake Mix into ziplock bags and freeze for use later. This Cake Mix will keep in the freezer for up to 2 months.
To make the cake batter for a Lime Tea Loaf, put half the powdered Cake Mix in a bowl. Add 3/4 cup warm water and beat on slow speed with a hand held mixer. Then beat in the egg, the lime juice, lime zest, vanilla and lemon extract to a smooth batter.
Transfer the batter to well-greased 8″ x 4″ loaf pan. Bake at 180C (350F) for about 30 to 40 minutes till done and the cake is golden brown. Completely cool the cake on a rack.
Mix together the ingredients for the Sugar Glaze in a small bowl using a little more water, if necessary to make a thick flowing icing. Drizzle or pour over the cool cake. Let it set, then slice and serve.