I love key lime anything. It was only a matter of time before I made a Key Lime Pound Cake to my blog. I never use bottled key lime juice but I know a lot of people cannot get their hands on key limes. There is a difference between key limes and regular limes.
2 sticks of butter, room temperature
1 teaspoon vanilla
1 1/2 teaspoons key lime extract (Available through Amazon)
1/4 cup key lime juice, fresh or bottled
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
3 cups sugar
6 eggs, room temperature
1 cup sour cream
Zest of 2 limes optional (I used zest in the glaze)
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick and flour combination.
In a separate bowl, whisk together flour, salt and baking powder.
In a mixing bowl, beat butter, eggs, sugar and extracts. Once combined add juice and zest if you are adding zest to your cake batter. Add eggs one at a time. Add one half of the flour mixture, next add sour cream, ending with the remaining flour. Pour into your bundt pan and bake 60-70 minutes until a cake tester comes out clean. Cool in bundt pan for 25 minutes. Remove from pan and cool on a cooling rack until cake is completely cooled before adding glaze.
1 cup powdered sugar
1/2 teaspoon key lime extract
2-3 Tablespoons milk or half and half
Lime zest, optional
Mix well and pour over cooked cake