Key Lime Pound Cake

I have a ton of recipes that I bookmark and save for a rainy day, but there are a select few that I save and NEED to make right away. I just have an urge and can't get them out of my head. This pound cake was one of those recipes.

I really like key lime flavored anything, so I knew right away that this cake would be a winner. It was dense, but moist and light at the same time. I know, sounds confusing but you have to trust me on this one. The cake melts in your mouth and has a strong key lime flavor that really shines through and makes it extra refreshing. This is a great summer breakfast to go along with your cup of coffee. Enjoy!

Printable Recipe

Ingredients

• 1 cup butter, softened
• 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 Key lime juice

Key Lime Glaze:

• 1 cup powdered sugar
• 2 tbsp. Key lime juice
• 1/2 tsp. vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch (12-cup) tube pan and set aside.

Beat butter and shortening at medium speed with a heavy-duty electric stand mixer 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.

Stir together flour, baking powder, and salt. Add to butter 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 prepared pan.

Bake 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.

Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice, and vanilla until smooth

Immediately brush over top and sides of cake. Cool completely (about 1 hour). Store in an airtight container.

Source: Southern Magazine, March 2011