Key lime pound cake

Ingredients:

For the cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup key lime juice
• 2 teaspoons grated key lime zest
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature

For the glaze:

• 1/4 cup key lime juice
• 1/2 cup granulated sugar

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, making sure to fully incorporate each egg before adding the next one.
4. Mix in the key lime juice and zest.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, prepare the glaze by mixing the key lime juice and sugar together in a small saucepan. Cook over low heat, stirring constantly, until the sugar has dissolved.
10. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
11. Carefully invert the cake onto a wire rack and let it cool completely.
12. Once the cake is cool, pour the glaze over the top, letting it soak into the cake.
13. Serve and enjoy your delicious Key Lime Pound Cake!

Note: If you can’t find key limes, regular limes can be used as a substitute.