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Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4 to 5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, add the flour mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
Add the key lime juice, key lime zest, and vanilla extract. Mix until just incorporated, being careful not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting it onto a wire rack to cool completely.
In a small bowl, whisk together the confectioners’ sugar, key lime juice, key lime zest, and salt until smooth. Adjust the consistency with additional confectioners’ sugar or lime juice as needed.
Drizzle the glaze over the cooled cake before serving.