Key Lime Pound Cake

• 1-1/2 sticks butter
• 1 8 oz. block cream cheese
• 3 cups sugar
• 5 large eggs
• 3 Tbs. key lime juice
• 3 cups flour
• zest of 1 key lime

Preheat oven to 350° F. Grease and flour a large bundt pan.

In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in the sugar, then add the eggs one at a time, beating on low for about 5 minutes.

Mix in the lime juice, then the flour. The batter will be very thick. Mix in the lime zest.

Fill the bundt pan, smoothing the top of the batter with a spatula. Bake for an hour to an hour and fifteen minutes. Check for doneness with a toothpick.

Cool in the pan for 10 minutes, then turn out onto a wire rack.

For the glaze:

• 1 cup powdered sugar
• 1 tsp key lime juice
• 2 Tbs water
• 1/2 tsp vanilla extract
• zest of one key lime

Whisk together the powdered sugar, lime juice, water and vanilla. Pour over the cooled pound cake. Top with the lime zest.