1 1/2 cups (3 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 cup key lime juice (freshly squeezed preferred)

1 tablespoon key lime zest

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup whole milk

Green food coloring (optional)

1 1/2 cups powdered sugar

3 tablespoons key lime juice

1 teaspoon key lime zest

1/2 teaspoon vanilla extract

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Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or spray with non-stick baking spray.
In a large bowl, beat butter and cream cheese until smooth. Gradually add sugar and beat for 4–5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, salt, and baking powder. Gradually add to the butter mixture, alternating with key lime juice and milk. Start and end with flour.
Stir in key lime zest, vanilla extract, and almond extract. Add food coloring if desired.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
In a bowl, whisk together powdered sugar, key lime juice, zest, and vanilla extract until smooth to make the glaze.
Drizzle glaze over the cooled cake and let it set before slicing and serving.

You can use bottled key lime juice, but fresh gives better flavor.

Green food coloring is optional for a more vibrant look.

To make gluten-free, use a 1:1 gluten-free flour blend.

Add a tropical twist by using coconut milk instead of whole milk.

Store at room temperature for 3 days or refrigerate for up to 7 days.

Freeze individual slices for up to 3 months.