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:
Prep time:
Cook time:
Total time:
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
- 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. Stir in vanilla, lime zest, and lime juice.
- Pour batter into a greased and floured 10-inch (12-cup) tube pan.
- 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.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack
- 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).
