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1
Position oven rack in center of oven; preheat oven to 350; line the bottom of an 8-inch square or round cake pan with parchment paper and spray the sides and bottom with baking spray.
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2
Cream the butter with the mixer on medium speed and gradually add the sugar, beating well after each addition.
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3
Add the eggs, one at a time, and beat after each addition.
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4
In a separate bowl, dry whisk the flour, baking powder, and salt together.
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5
Slow down the mixer and add half of the flour mixture to the batter; beat, then add 1/3 cup heavy whipping cream.
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6
Beat, then add the rest of the flour mixture.
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7
Beat, then add the rest of the cream; beat on med-high speed for about 2 minutes.
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8
Grate the rind of 1 key lime; squeeze out about 1 tablespoons of the juice; add the zest and juice to the batter and beat for 2 minutes.
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9
Pour the batter into the prepared pan; bake for 20 minutes.
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10
Cover the pan with foil and bake for another 20 minutes (this prevents the top of the cake from browning and burning).
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11
Once the cake is done (pick comes out clean), cool for 10 minutes in the pan.
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12
Remove the cake from the pan to a wire rack.
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13
Put a plate under the cake rack to catch the drips from the glaze.
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14
Take a skewer or a toothpick and poke small holes through the top of the cake.
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15
Make the glaze--mix the key lime juice and powdered sugar together in a bowl until smooth.
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16
While the cake is still warm, spoon the glaze over the cake to soak up the liquid.
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17
After you are done, you can reuse the juice pooling under the cake on the plate below the rack to further drench the cake.
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18
After the cake has cooled, dust with a little powdered sugar and serve.
