Preparation Steps

• Preheat the oven to 325°F (163°C). Generously grease a 10-cup bundt pan with butter and dust with flour, tapping out any excess. Set aside.
• In a bowl, sift together the all-purpose flour, baking soda, and salt. Set aside while you prepare the wet ingredients.
• In a large mixing bowl, use a mixer to cream together the softened butter and cream cheese until the mixture is smooth. Gradually add the granulated sugar; continue beating until light and fluffy, scraping down the sides as necessary.
• Mix in the key lime zest, vanilla extract, and fresh lime juice until fully incorporated. The mixture might look slightly curdled, which is normal.
• Add the eggs, one by one, mixing well after each addition until well combined.
• Gradually blend in the dry ingredients, mixing on low speed. Stop mixing as soon as you no longer see dry flour to avoid overworking the batter.
• Pour the batter into the prepared bundt pan. Smooth the top with a spatula to ensure an even layer.
• Bake in the oven for about 65 minutes or until a toothpick poked into the center comes out clean. If the top darkens too much, protect it with foil.
• Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely, which will take roughly an hour.
• To prepare the glaze, whisk the powdered sugar with a pinch of salt. Add the extra key lime juice and mix until smooth, adjusting the consistency if needed.
• Drizzle the glaze over the cooled bundt cake, allowing it to drip down the sides. Top with additional lime zest and slices for a pop of color.
• Let the glaze set for at least 20 minutes before slicing and enjoying your cake.