Key Lime Pound Cake with Key Lime Glaze

By Addie

Ingredients

• 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
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice
• ..................................
• GLAZE:
• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract

Details

Preparation time 20mins
Cooking time 100mins
Adapted from fullforkahead.com

Preparation

Step 1

Preheat oven to 325°. 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, occasionally pausing to scrape the sides of the bowl with a spatula. Stir in vanilla, lime zest, and lime juice.

Pour batter into a greased and floured 10-inch (12-cup) tube pan. Your pan will be very full. Place pan on a baking sheet if you wish in case some spills over – ours didn’t, but it was just a precaution.

Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean (ours was actually done about ten minutes early, so start checking yours a little early too).

Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack (we covered our rack with wax paper since we’d soon be glazing it; parchment paper will also work) by placing rack over pan and flipping. Gently tap the pan if the cake doesn’t immediately come loose. With a little encouragement it should come out.

Prepare Key Lime Glaze. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Immediately brush over top and sides of cake. Cool completely (about 1 hour).

Notes:

Again, we doubled the glaze recipe, and even though I just love frosting, I thought we’d better double it just to have the bare minimum really needed for this cake. Turned out it was just right. There will be some that still pools on your wax paper, but just use a spatula or butter knife to scoop it up and keep on glazing. If you do decide to use double glaze, be sure to double the ingredients above.

Store in an airtight container on the counter for about a week.

You can make this ahead of time – it taste even better the next day. The key lime flavors become a little more concentrated and noticeable.