Key Lime Pound Cake With Key Lime Glaze


1 c butter, softened

½ c shortening

3 c sugar

6 large eggs, at room temperature

3 c all-purpose flour

½ tsp. baking powder

⅛ tsp. salt

1 c milk

1 tsp. vanilla extract

1 tsp. lime zest

¼ c fresh key lime juice (can substitute Nelly & Joes key lime juice)

Key lime glaze, recipe below


Preheat oven to 325 degrees. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, veating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended aafter 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 a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out with a little moist crumb. Cool for 15 minutes; remove from pan to cool completely. While cooling make the key lime glaze.

Whisk together 1 cup powdered sugar, 2 Tablespoons fresh key lime juice, and ½ tsp vanilla extract till smooth. Pout over cake immediately. Enjoy!
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