Ingredients
For the Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream or whole milk
- 1/4 cup fresh key lime juice
- 2 tablespoons key lime zest
- 2 teaspoons vanilla extract
For the Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
Preheat your oven to 325°F. Grease and flour a bundt or tube pan well.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract, key lime juice, and key lime zest.
Add the dry ingredients gradually, alternating with sour cream or milk. Mix just until combined.
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Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack.
For the glaze, whisk powdered sugar with key lime juice and zest until smooth. Drizzle over the cooled cake.
Tips
- Use room-temperature ingredients for the best texture.
- Do not overmix after adding flour.
- Fresh lime zest gives the strongest citrus flavor.
- Let the cake cool before glazing for a cleaner finish.