Preheat the oven to 325 °F. Grease the bundt pan taking care to get complete coverage.
In a large bowl whisk together dry ingredients: flour, baking powder, salt, and zest set aside.
In a separate bowl cream together butter and sugar until just combined with a hand or stand mixer. Add the lime juice, sour cream, and the buttermilk and mix until combined.
Add the eggs one at a time mixing after each addition.
Add in vanilla and key lime extracts.
Gradually add the dry ingredients and stop mixing once incorporated.
Carefully pour or spoon batter into greased Bundt pan and shake gently to level and remove air bubbles.
Bake for 75 to 80 minutes or until a toothpick insterted into the center comes out clean or with just a crumb or two.
Remove the cake from the oven and let the cake cool in the pan on a cooling rack for 10 minutes. Invert the cake onto the cooling rack and let it cool completely.
Key Lime Glaze
Start by mixing powdered sugar and lime juice. Stir until well incorporated. This will be a thick non-pourable mixture.
Add 1 teaspoon of vanilla or lime extract.
Add in water or milk 1 tsp at a time until the glaze loosens to a pourable but is still a thick icing.
Put a piece of waxed paper under the cooling rack holding the cake and pour the glaze over the completely cooled cake.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.