Key Lime Glaze:

1 cup powdered sugar

2–3 tbsp fresh key lime juice

Instructions:

Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan or tube pan. In a medium bowl, whisk together the flour, the baking powder, and salt. Set aside.

In a large bowl, beat the butter and sugar with a hand or stand mixer until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Mix the key lime juice, zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes.

For the glaze, whisk together the powdered sugar and key lime juice until smooth. Drizzle over the cooled cake.