Key Lime Pound Cake

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For Cake:
  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest
  • ¼ cup fresh key lime juice
For Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh key lime juice
  • ½ teaspoon vanilla extract

  1. Preheat the 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.
  2. Add eggs, one at a time, beating just until blended after each addition.
  3. Stir together flour, baking powder and salt. Add to butter mixture alternatively 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.
  4. Pour batter into a greased and floured 10-inch tube pan.
  5. Bake at 325 for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. 
  6. Cool on a wire rack 10 to 15 minutes; remove from pan to wire rack.
  7. Prepare Key Lime Glaze by whisking together powdered sugar, key lime juice and vanilla until smooth.
  8. Immediately brush glaze over top and sides of cake.
  9. Cool completely, about 1 hour.

Cooking With Crevolyn
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