Key Lime Pound Cake
Ingredients:
- Key Lime Pound Cake
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 1/4 cup Key lime juice
- Key Lime Glaze
- 2 cups powdered sugar
- 3-4 tablespoons key lime juice (depending on the desired consistency)
- Zest of 1/2 lime
Instructions:
- Key Lime Pound Cake:
- Preheat the oven to 325 degrees F. Beat the butter and shortening with a hand mixer or a stand mixer on medium speed until smooth and creamy.
- Gradually add the sugar, one cup at a time, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
- Stir together the flour, baking powder, and salt. Add to the butter mixture alternately with the milk, beginning and ending with the 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 (make sure this is well done or yours will end up like my photo from above!) 10-inch bundt cake pan.
- Bake at 325 for 1 hour and 15 to 1 hour and 20 minutes or until a long wooden pick inserted comes out clean. Cool in pan on a wire rack for 10 to 15 minutes before removing the cake to the wire rack.
- Allow the cake to cool completely for about an hour before glazing.
- Key Lime Glaze:
- Stir all ingredients together in a small bowl and pour overtop of the cooled pound cake.