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Key Lime Pound Cake

This tender, citrusy pound cake combines buttery richness with bright key lime flavor for an irresistible dessert that's perfect for any occasion!
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Equipment

  • Equipment
  • 10-inch tube pan
  • Electric mixer
  • Parchment paper
  • Cooling rack

Ingredients
  

  • Ingredients
  • Cake
  • 3 cups all-purpose flour 375g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened (227g)
  • 1/2 cup vegetable shortening 92g
  • 3 cups granulated sugar 600g
  • 6 large eggs room temperature
  • 1 cup whole milk room temperature (240ml)
  • 1/4 cup key lime juice 60ml
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • Glaze
  • 1 1/2 cups powdered sugar 180g
  • 2-3 tablespoons key lime juice
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Instructions
  • Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan, line bottom with parchment.
  • Whisk together flour, baking powder, and salt in medium bowl.
  • Beat butter and shortening until creamy, about 2 minutes. Gradually add sugar, beat until fluffy, about 5 minutes.
  • Add eggs one at a time, beating well after each addition.
  • Alternate adding flour mixture and milk in 3 parts, starting and ending with flour. Mix just until combined.
  • Stir in lime juice, zest, and vanilla until just combined.
  • Pour into prepared pan, smooth top.
  • Bake 85-95 minutes until wooden pick comes out clean.
  • Cool in pan 15 minutes, then remove and cool completely.
  • Whisk glaze ingredients until smooth, pour over cooled cake.

Notes

For best results, all ingredients should be at room temperature
Regular limes can be substituted - use half the amount
Store covered at room temperature up to 3 days
Can be frozen unglazed up to 3 months