Ingredients:

  • 1.5 cups (340g) unsalted butter, softened to 65°F
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 3 tablespoons key lime zest, freshly grated
  • 1/4 cup (60ml) key lime juice, freshly squeezed
  • 1 cup (240g) full-fat sour cream, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla bean paste
  • 2 cups (240g) powdered sugar, sifted
  • 4 tablespoons key lime juice (for glaze)
  • 1 tablespoon unsalted butter, melted (for glaze)

Instructions:

  1. Preheat your oven to 160°C (325°F). In your mixer bowl, combine the granulated sugar and lime zest. Use your fingers to rub the zest into the sugar until it smells like a tropical vacation. Note: This releases the oils and intensifies the flavor.
  2. Add the softened butter to the lime sugar. Beat on medium high speed for 5 minutes until the mixture looks pale and fluffy. Don't rush this; we are building the air pockets that prevent the cake from being a brick.
  3. Add the eggs one at a time, beating well after each addition. Wait until each egg is fully absorbed before adding the next. This keeps the fat and water in harmony.
  4. Whisk your flour, baking powder, and salt. Reduce mixer speed to low. Add one third of the flour, then half of the sour cream mixed with lime juice and vanilla. Repeat, ending with the flour. Mix only until the last white streak vanishes.
  5. Pour the batter into a greased and floured Bundt pan. Smooth the top with a spatula. Bake for 1 hours 15 mins until a skewer comes out clean or with just a few moist crumbs.
  6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. While warm, whisk the glaze ingredients together. Brush half the glaze onto the warm cake, let it soak in for 5 minutes, then pour the remaining glaze over the top until it forms a thick, opaque coating.