Key Lime Pound Cake

Step 1

Preheat the oven to 325°F. Grease and flour (or powdered sugar) a 10-inch (12-cup) bundt pan, or coat generously with baking spray. Set aside.

Step 2

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar at medium speed until creamy. Add in the eggs one at a time until smooth, scraping the sides of the bowl as necessary.

Step 4

Turn the mixer to low and add in the flour mixture and milk in alternating additions, beginning and ending with the flour mixture until just combined. Stir in vanilla, lime zest, and lime juice.

Step 5

Spread the cake batter into the prepared pan and bake for 75 – 85 minutes, or until the cake is set and a toothpick inserted into the middle comes out clean. If you notice the cake browning too quickly, loosely tent a piece of aluminum foil over the pan to slow the browning.

Step 6

Cool the cake in the pan for 20 minutes, before inverting the pan onto a wire rack to cool the cake completely.

Step 7

Whisk together powdered sugar, Key lime juice, and vanilla until smooth. Use immediately. Drizzle onto the cooled cake.