Key Lime Pound Cake

Directions

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, sugar and zest until light and fluffy, 5-7 minutes. Add juice and vanilla, and mix on high for 1 minute. Add 1 egg at a time, on low speed just until yellow disappears. Scrape down bowl as needed and between each addition. Sift flour and salt together into clean bowl. Add 1/3 of the flour mixture alternately with 1/2 of the milk, on low speed until just mixed, beginning and ending with flour. Transfer to prepared pan.
2. Bake until a toothpick inserted in center comes out clean or with a moist crumb, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.