Key Lime Pound Cake
Submitted by Sue Lowes on Mar 01, 2011

Pound cake with fresh Key lime juice and Key lime glaze.

Servings:
10

Complexity:   
Very Easy

Total Time:
3 hours

Ingredients:
1 cup butter
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup milk
1 tsp vanilla extract
1 tsp lime zest
1/4 cup fresh Key lime juice

Key Lime Glaze
Makes about 1/2 cup.
1 cup powdered sugar, 2 Tbsp. fresh Key lime juice, and 1/2 tsp. vanilla extract. Whisk all of this until smooth and brush over top and sides of cake, after the cake has cooled about 15 minutes.

Directions:
Preheat oven to 325 degrees. Beat butter and shortening at medium speed with a heavy-duty electric stand mixture until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time beating just until blended after each addition.

Sift together flour, baking powder, and salt. Add to mbutter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest and lime juice. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Immediately brush over top and sides of cake. Cool completely.

Cook's Notes:
Sometimes I sprinkle powdered sugar over the top, rather than glaze it.