Key Lime Pound Cake

By ghinman

Ingredients

• Glaze:
• 1 cup better, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 lg. 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 Tbs. Key Lime juice
• 1/2 tsp. vanilla extract

Preparation

Step 1

Preheat oven to 325 degrees. Beat butter and shortening at med. speed with a heavy-duty electric stand mixer imto; creamy. Gradually add sugar, beating at med. 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 a greased and floured 10" (12 cup) tube pan. Bake at 325 degrees for 1 hour and 15 min. or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 min.; remove from pan to wire rack. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely, about 1 hour.

Glaze: Whisk together 1 cup powdered sugar, 2 Tbs. fresh Key Lime juice and 1/2 tsp. vanilla extract until smooth. Use immediately.