Ingredients for the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
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
Instructions:
-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!