Key Lime Pound Cake
Delight in this Key Lime Pound Cake made with simple ingredients for a delicious homemade dessert.
Equipment
- Kitchen-Aid Mixer
- Hand mixer
- Tube Cake Pan
Ingredients
Key Lime Pound Cake
- 1 cup butter softened
- ½ cup Crisco shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup key lime juice
- 1 teaspoon key lime zest
Key Lime Glaze
- 1 cup powdered sugar
- 2 tablespoon key lime juice
- ½ teaspoon vanilla extract
Instructions
Preparation and Baking
- Preheat oven to 325ºF. Grease and flour a 10-inch tube pan and set aside.
- In the bowl of an electric mixer, beat together butter and shortening at medium speed until light and creamy.
- Gradually add sugar to the butter mixture, beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Stir in vanilla, key lime juice, and zest. Pour batter into prepared pan.
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted into the middle of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.
- Prepare glaze by whisking together powdered sugar, lime juice, and vanilla until smooth. Pour glaze over the top of the cake.
Notes
The cake can be stored in an airtight container for 3 to 4 days and kept in the refrigerator for up to a week. It can also be frozen for up to 6 months.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 120mgSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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