Ingredients

FOR THE CAKE:

3 cups + 2 tablespoons (375g) all-purpose flour
1 teaspoon key lime zest (3 to 4 medium key limes)*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 cup (237ml) milk
1/3 cup key lime juice (5 to 6 medium key limes)*
FOR THE GLAZE:
3/4 cup (82g) confectioners' sugar, sifted
1 to 2 tablespoons key lime juice (2 to 3 medium key limes)*

Instructions

3/4 cup (82g) confectioners' sugar, sifted
1 to 2 tablespoons key lime juice (2 to 3 medium key limes)*
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Generously grease a 10- or 12-cup Bundt pan.**
Whisk together the flour, zest, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lime juice.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly.
Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.
TO MAKE THE GLAZE:
Whisk together the confectioners' sugar and 1 tablespoon of lime juice. Add more juice, a small amount at a time, until it's the desired consistency.
Spoon or brush the glaze over the cooled cake.
NOTES
*You can substitute Persian limes if you can't find key limes. The flavor may be a bit different, but you'll still get a pretty fantastic cake. Persian limes are larger, so you won't need as many to get the same amount of juice and zest.

**This cake fills a 10-cup pan very full, so go with a 12-cup if you're concerned about potential spills.

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