Key Lime Pound Cake: A Zesty, Moist Delight

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan.
Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Make the Cake Batter:

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stir in the key lime juice, lime zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.
Be careful not to overmix the batter, as this can make the cake dense.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Make the Glaze:

While the cake is cooling, prepare the glaze by whisking together the powdered sugar, key lime juice, and lime zest (if using) in a small bowl. Adjust the consistency by adding more lime juice or powdered sugar as needed.
Glaze the Cake:

Once the cake has completely cooled, drizzle the glaze over the top, allowing it to drip down the sides. You can use a spoon or a small whisk to evenly spread the glaze.
Serve and Enjoy:

Slice the cake and serve. The key lime glaze adds the perfect balance of sweetness and tang to the cake, making every bite irresistible.
Serving and Storage Tips: