* Key Lime Pound Cake with Key Lime Glaze *

Recipe Source:  Southern Living
Yield:  Makes 12 servings
Preparation Time:  2 hours, 45 minutes


1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh Key lime juice


1.  Preheat oven to 325 degrees.  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.

2.  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.

3.  Bake at 325 degrees for 1 hour and 15-20 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack.

4.  Prepare Key Lime Glaze, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).



1 cup powdered sugar
2 tablespoons fresh Key Lime juice
1/2 teaspoon vanilla extract


Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.

Additional Source Info:
Kathleen Blackman, Ponce Inlet, Florida, Southern Living
MARCH 2011


2 Responses to * Key Lime Pound Cake with Key Lime Glaze *

  1. Rae says:

    This is an excellent cake. I have baked it twice now and my baking time is about and hour and 35 minutes, so good!!!

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