Rum and Coke Pound Cake With Lime Glaze
This is a dense cake and no one’s oven is the same. You want a deeply cracked, well-browned top crust, and the skewer must come out clean or the cake will be doughy and taste of raw flour.
Since every lime is different, you might need more sugar if the glaze is too liquid. I like some thickness, about the consistency of pancake batter, so that it will still drizzle, but slowly like lava. I like a full coating on top with some waterfall over the sides, but some prefer a lighter drizzle and some like to spread evenly over the whole cake.