1/4cupWhole Milk (or more for desired consistancy)
2cups powdered Sugar
1tspVanilla Extract
dashSea Salt
Instructions
For Cake:
Preheat oven to 350 degrees F. Grease a bundt pan or two loaf pans thoroughly.
With electric mixer cream together butter, sugar, and key lime zest for four minutes. (Oils from the zest break down the butterfat, making this look a little looser than your usual creaming step.) Add eggs and yolks to sugar mixture one at a time, mixing between each addition.
Combine sour cream, key lime juice, rum, and vanilla in a bowl. Combine flour, salt, and baking soda in another bowl. Add 1/3 dry ingredient mixture to butter mixture, beat until just combined. Add 1/2 wet ingredient mixture to butter mixture, beat until just combined. Continue alternating dry and wet additions, beating between each one. Pour batter into well-greased pan.
Bake for 1 hour and 10-20 minutes, covering cake with aluminum foil at the 1 hour mark to prevent over-browning. Cool completely and turn out onto cake plate. Drizzle with cream cheese deliciousness. (Instructions below.)
For Cream Cheese Drizzle
In medium bowl, combine cream cheese and butter. Beat with electric mixer until well combined. Add vanilla, salt, and 1 cup of powdered sugar. Beat to combine. Add second cup of powdered sugar. Beat to combine.
Mix in half of the milk and check your consistency. It should be the thickness of traditional icing at this point. (You can ice your cake with this mixture if you prefer.) Add the rest of the milk and mix well. If the consistancy is to your liking, drizzle onto cooled cake, slice, and serve! If you prefer to make a glaze, keep adding milk and mixing until your desired consistency is reached!