Preheat oven to 350°F (177°C). Grease and line a 9 x 5 inch loaf pan with parchment paper, leaving about a 2-inch overhang on the sides for easy unmolding. If using a decorative loaf pan, (we used a citrus themed one) lightly butter and flour the pan.

In a bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.

In the bowl of a stand mixer, using the paddle attachment, cream the butter with the Redpath® Granulated Organic Sugar until pale in colour and fluffy; about 5 minutes.

Add eggs, one at a time, beating well after each addition before adding the next.

Whisk together the sour cream, orange blossom water, and the zests.

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Add half of the dry ingredients into the bowl of the stand mixer; blend on low speed until just combined. Add in all of the sour cream mixture, and mix until well blended. Add in the remaining dry ingredients and blend until combined; do not overmix.

Transfer the batter into the prepared loaf pan. Place into the preheated oven. Bake for 70 to 75 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and allow loaf to cool in pan; 10 minutes. With the aid of the parchment overhang, carefully remove the cake from the pan and place onto a wire cooling rack to cool completely.

In a measuring cup or heatproof bowl, heat water in a microwave until hot. Add the Redpath® Turbinado Sugar, stir to dissolve. Once dissolved, stir in the lime juice and lime zest. Allow simple syrup to cool to room temperature. Brush the simple syrup over the completely cooled cake. Let the simple syrup soak into the cake before serving; at least 15 minutes.