A rich and moist Key Lime Pound Cake with a bright citrus flavor, perfect for summer desserts or special occasions.

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Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the flour mixture.
Stir in the key lime juice, zest, and vanilla extract.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Mix the powdered sugar and key lime juice to make the glaze and drizzle over the cooled cake.