Ingredients for the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup key lime juice
Zest of 2 key limes
1 teaspoon vanilla extract
Ingredients for the icing:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons key lime juice
Zest of 1 key lime
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Stir in the key lime juice, key lime zest, and vanilla extract, mixing until just combined.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the key lime cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter until smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the key lime juice and zest, and continue to mix until the icing is smooth and creamy.
Once the cake has cooled, drizzle the key lime cream cheese icing over the top of the cake.
Slice and serve your Key Lime Pound Cake with Key Lime Cream Cheese Icing
Not my recipe or photo but enjoy