Key Lime Pound Cake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60–70 minutes , or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 5: Make the Glaze
In a small bowl, whisk together the powdered sugar and Key lime juice until smooth. Add more juice (or sugar) as needed to achieve your desired consistency.
Drizzle the glaze evenly over the cooled cake and sprinkle with additional Key lime zest for garnish, if desired.
Step 6: Serve and Enjoy
Slice the cake and serve it plain, with a dollop of whipped cream, or alongside fresh berries for a pop of color and flavor.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.