2teaspoonskey lime zest(zest from about 4-5 key limes)
1½cupsunsalted buttersoftened
3cupsgranulated sugar
6eggsroom temperature
1teaspoonvanilla extract
1teaspoonlime extract
1/4cupkey lime juice(juice from about 4-5 key limes)
1/2cupsour cream
1/2cupbuttermilk
KEY LIME CREAM CHEESE ICING
2ozcream cheesesoftened
2cupspowdered sugar
1/4 cupkey lime juice(juice from about 4-5 key limes)
1/4cup milk(use enough to make icing pourable)
1-2 teaspoonskey lime zest (plus more for garnishing if desired)(zest from about 4-5 key limes)
1 teaspoonvanilla extract(optional)
Instructions
Preheat oven to 325 F. Grease and lightly flour a 9½ inch bundt pan. Set aside.
In a large bowl whisk together flour, baking powder, salt and key lime zest. Set aside.
In a large bowl, using low mixer speed cream together butter and sugar just until combined.
Mix in eggs, one at a time until combine.
Mix in vanilla and lime extract.
Mix in key lime juice, sour cream and buttermilk.
Gradually add dry mixture into wet mixture until batter is fluffy and combined (DO NOT OVER MIX)
Spoon batter into prepared pan and shake the pan to level it out and remove air bubbles.
Bake for 1 hour and 15 minutes (may need a few extra minutes. I usually underbake slightly to get that perfect moist and velvety texture. Remember cake will continue to cook as it cool)
Remove from oven and place on a cooling rack.
When pan is cool enough to touch, remove cake from cake pan and allow cake to cool completely on the cooling rack.
MAKE THE GLAZE
To make the glaze, combine all glaze ingredients until smooth and silky.
Drizzle glaze over compleltey cooled cake and garnish with key lime zest.
Video
Notes
*This pound cake tastes great the first day but even better the next day! If making for a special occasion, make it the day before.