• Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4 to 5 minutes.
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• With the mixer on low speed, add the flour mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
• Add the key lime juice, key lime zest, and vanilla extract. Mix until just incorporated, being careful not to overmix.
• Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting it onto a wire rack to cool completely.

Key Lime Glaze

• In a small bowl, whisk together the confectioners’ sugar, key lime juice, key lime zest, and salt until smooth. Adjust the consistency with additional confectioners’ sugar or lime juice as needed.
• Drizzle the glaze over the cooled cake before serving.