Ingredients
Scale
- 6 large eggs and 2 egg yolks, at room temperature
- 4 sticks butter, at room temperature
- ⅓ cup plus 2 tablespoons fresh key lime juice
- 1 teaspoon vanilla
- ¼ cup grated key lime zest
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 1 cup whole milk
FOR THE FROSTING:
- 8 ounces cream cheese, at room temperature
- 2 tablespoons freshly squeezed key lime juice
- 1 teaspoon vanilla extract
- 3 or 4 tablespoons butter, at room temperature
- 2 or 3 teaspoons grated lime zest
- 4 cups powdered sugar
Instructions
- Preheat the oven to 325 degrees F.
- Grease a 10-inch tube pan (bundt pan).
- Beat the butter and then beat in the sugar for about 10 minutes.
- Add the eggs, one by one, then add the lime zest and mix.
- Add the vanilla, lime juice and milk, stirring well to combine.
- Transfer the batter into the greased pan, spreading it out evenly.
- Bake for 1 hour 30 minutes or until a toothpick inserted into the cake comes out clean.
- Let it cool down to room temperature while you work on the frosting.
- Beat the butter with the cream cheese and then beat in the powdered sugar.
- Next add the vanilla, lime juice and lime zest.
- Spread the frosting over the cake once it’s cool.