Key Lime Pound Cake

In the middle of the heat of summer, Key Lime Pie can be a really refreshing treat.  On February 15, 2011, I posted a recipe for Key Lime Pie.  Today, I’m going to post a different sort of Key Lime treat.  This Key Lime Pound cake is wonderful.  It’s a Southern Living recipe and will definitely be welcomed treat in your home.  It’s a large cake so do not be alarmed when it reaches the top of your tube pan.  The Key Lime glaze is where you’re going to get the most Key Lime flavor.  It’s a tart and tasty treat.

Key Lime Pound Cake

1 cup butter, softened

½ cup shortening

3 cups sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp. baking powder

1/8 tsp. salt

1 cup milk

1 tsp. vanilla extract

1 tsp. (or more) lime zest

¼ cup fresh key lime juice

Glaze

1 cup powdered sugar

2 Tbs. fresh key lime juice

½ tsp. vanilla

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.

Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth and immediately brush over top and sides of cake. Cool completely (about 1 hour). 

I hope you enjoy this cake as much as I have! Enjoy!

See a full index of The Orange Skillet Recipes here.