Preparation:

Step 1: Prepare the Oven and Bundt Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan, ensuring all crevices are well coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-5 minutes using an electric mixer.

Step 4: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. This helps create a smooth and airy texture.

Step 5: Add the Wet Ingredients

Mix in the sour cream, whole milk, key lime juice, key lime zest, vanilla extract, and almond extract. Stir until everything is well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing at a low speed until just incorporated. Avoid overmixing to keep the cake light and fluffy.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Key Lime Glaze

In a small bowl, whisk together the powdered sugar, key lime juice, key lime zest, melted butter, and vanilla extract until smooth.

Step 10: Glaze the Cake

Once the cake is completely cool, drizzle the key lime glaze generously over the top, allowing it to cascade down the sides.