Key Lime Pound Cake¶

Key Lime Pound Cake

Total Time
2.5 hours

Ingredients¶

some all-purpose flour (for pan)
1 cup (227 g) butter (softened)
½ cup (92 g) shortening
3 cups (594 g) sugar
6 large eggs (300 g)
3 cups (360 g) all-purpose flour
½ tsp baking powder
⅛ tsp salt
1 cup (227 g) milk
1 tsp vanilla extract
1 tsp lime zest
¼ cup (60 g) fresh Key lime juice
1 cup (113 g) powdered sugar
2 Tbsp (30 g) fresh Key lime juice
½ tsp vanilla extract

Cookware¶

1 oven
1 10-inch (12-cup) tube pan or Bundt pan
2 bowls
1 long wooden pick
1 wire rack

Instructions¶

Step 1¶

Preheat oven to 325°F. Grease and all-purpose flour a 10-inch tube pan or Bundt pan.

Step 2¶

In a large bowl, beat the butter and shortening at medium speed until creamy. Gradually add the sugar, beating until the mixture is light and fluffy.

Step 3¶

Add the large eggs one at a time, beating just until blended after each addition.

Step 4¶

In a separate bowl, stir together the all-purpose flour, baking powder, and salt.

Step 5¶

Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition.

Step 6¶

Stir in the vanilla extract, lime zest, and fresh Key lime juice.

Step 7¶

Pour the batter into the prepared pan. Bake for 75 to 80 minutes, or until a long wooden pick inserted in the center comes out clean.

Step 8¶

Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Remove the cake from the pan and place it directly on the wire rack.

Step 9¶

While the cake is still warm, whisk together the powdered sugar, fresh Key lime juice, and vanilla extract until smooth. Immediately brush or drizzle the glaze over the top and sides of the cake.