Key Lime Pound Cake

I promise we'll get back to giving you some great dinner recipes soon, but I have to share one more dessert! I have to get this one in there before the summer passes us by. My son starts Kindergarten next week. Doesn't August 14th sound too early for school to start? It does to me. It means summer is almost over, which seems CRAZY. It just started!! Here in Chicago-land the weather is likely to only stay warm for another few weeks. So if you have another BBQ, potluck or family party- try baking and taking this cake. The recipe originally came from Southern Living- a place I typically find can do no wrong.

Its a pound cake...by definition its a heavy cake, but the lime taste in the cake and in the glaze make it taste light. Because the cake itself is heavy, you can get away with serving small slices so this recipe can feed a crowd. Its called a "Key Lime" cake, but I never buy key limes, I just use regular limes- either will work. The last time I made it I ended up cutting half of the cake up into chunks, wrapping them in plastic wrap and then putting them in freezer bags in the freezer. When I wanted to serve them I thawed them in the refrigerator and made a fresh glaze. They tasted great!

I hope you get a chance to give it a try!

~Wendy

 

Key Lime Pound Cake

Recipe Type: Dessert

Author: Wendy- Adapted from Southern Living

Prep time: 20 mins

Cook time: 1 hour 20 mins

Total time: 1 hour 40 mins

Serves: 12-16

Ingredients

• 1 c butter, softened


• 1/2 c shortening


• 2 c sugar


• 6 large eggs


• 3 c all-purpose flour


• 1/2 tsp baking powder


• 1/8 tsp salt


• 1 c milk


• 1 tsp vanilla extract


• 1 tsp lime zest


• 1/4 c fresh lime juice


• Key Lime Glaze


• 1 c powdered sugar


• 3 Tbsp lime juice


• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325°.


2. 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.


3. Add eggs, 1 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.


5. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice.


6. Pour batter into a greased and floured 10-inch (12-cup) tube pan.


7. 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.


8. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack


9. Prepare Key Lime Glaze by combining the three ingredients and stirring until smooth, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

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