Key Lime Pound Cake

Prep: 25 min | Bake: 1 hr 20 min
Total: 1 hr 45 min | Yield: 12 servings

Ingredients

Cake

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon kosher or sea salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice

Key Lime Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract

Instructions

1. Heat oven to 325 degrees F. Grease and flour* a 10 inch (12 cup) tube pan.
2. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
3. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
4. 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.
5. Stir in vanilla extract, lime zest, and lime juice.
6. Pour batter into the prepared pan.
7. 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.
8. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack.
9. Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice and vanilla extract until smooth.
10. Immediately brush over top and sides of cake.
11. Cool completely (about 1 hour).

Notes

* For best results, use our Pan Release!

Attribution

Southern Living magazine, March 2011