Key Lime Pound Cake Recipe with Key Lime Glaze

By carolync

Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze is a bright and moist pound cake that is sure to please your palate. Full of flavor, this dessert is great for entertaining.

Ingredients

• 1 cup butter at room temperature, no substitutions
• 1/2 cup shortening
• 3 cups granulated sugar
• 6 large eggs at room temperature
• 3 cups all-purpose flour, sifted (read my tips on how to correctly measure flour)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup whole milk (1% or 2% may be used, but cake will not be as rich)
• 1 teaspoon vanilla extract
• 1 and 1/2 teaspoon Key lime zest (regular limes can be used)
• 1/3 cup fresh Key lime juice (regular limes can be used)
• KEY LIME GLAZE
• 1 and 1/2 cups confectioners' sugar
• 3 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract

Details

Servings 12
Preparation time 15mins
Cooking time 105mins

Preparation

Step 1

Instructions
Preheat oven to 325 degrees F.
Grease and flour a 10-inch (12 cup) tube or bundt pan.
Cream butter and shortening at medium speed with a heavy-duty mixer.
Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time. Beat just until blended after each addition.
Stir together flour, baking powder, and salt.
Add flour mixture to butter mixture alternately with milk. Begin and end with flour mixture.
Beat at low speed until just blended after each addition.
Stir in vanilla, lime zest, and lime juice.
Spoon batter into prepared pan.
Bake at 325 degrees for 1 hour 25 to 30 minutes.
Test doneness by inserting a long wooden pick or skewer into the center of cake. The cake is done when the skewer comes out clean or with dry crumbs.
Cool cake in pan on a wire rack 25 to 30 minutes before inverting onto a serving tray to cool completely.
While cake is cooling on tray, prepare glaze. Mix glaze ingredients together with a whisk and drizzle over cake.
Store on countertop for 3 days or in refrigerator up to 7 days.