Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze

• Produce

  • 1 1/2 tsp Key lime
  • 1/3 cup Key lime, fresh
  • 3 tbsp Key lime, fresh juice

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 1/2 cups Confectioners' sugar
  • 3 cups Granulated sugar
  • 1 Key lime glaze
  • 1/8 tsp Salt
  • 1/2 cup Shortening
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 cup Whole milk

Found on callmepmc.com

Description

Ingredients

• 1 cup butter at room temperature, no substitutions
• ½ cup shortening
• 3 cups granulated sugar
• 6 large eggs at room temperature
• 3 cups all-purpose flour, sifted (read my tips on how to correctly measure flour)
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup whole milk (1% or 2% may be used, but cake will not be as rich)
• 1 teaspoon vanilla extract
• 1 and ½ teaspoon Key lime zest (regular limes can be used)
• ⅓ cup fresh Key lime juice (regular limes can be used)
• KEY LIME GLAZE
• 1 and ½ cups confectioners sugar
• 3 tablespoons fresh Key lime juice
• ½ teaspoon vanilla extract

Directions

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch (12 cup) tube or bundt pan.
• Cream butter and shortening at medium speed with a heavy-duty mixer.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, one at a time. Beat just until blended after each addition.
• Stir together flour, baking powder, and salt.
• Add flour mixture to butter mixture alternately with milk. Begin and end with flour mixture.
• Beat at low speed until just blended after each addition.
• Stir in vanilla, lime zest, and lime juice.
• Spoon batter into prepared pan.
• Bake at 325 degrees for 1 hour 25 to 30 minutes.
• Test doneness by inserting a long wooden pick or skewer into the center of cake. The cake is done when the skewer comes out clean or with dry crumbs.
• Cool cake in pan on a wire rack 25 to 30 minutes before inverting onto a serving tray to cool completely.
• While cake is cooling on tray, prepare glaze. Mix glaze ingredients together with a whisk and drizzle over cake.
• Store on countertop for 3 days or in refrigerator up to 7 days.