Key Lime Pound Cake

This pound cake recipe will not disappoint if you like the flavor of Key lime. This is a cool and satisfying cake for a summer outdoor day.

Proverbs 16:24

"Kind words are like honey, sweet to the soul and healthy for the body."
Dear Jesus, Please help me to remember that the words I say can be the source of encouragement for another. Let my words sweeten another's soul and keep my body healthy. Amen.

Prep Time 20 mins

Cook Time 1.25 hr

Rest Time 10 mins

Total Time 1 hr 45 mins

Cuisine: American, Southern

Courses: Dessert

Difficulty: Intermediate

Cooking Temp: 325 F

Servings: 12

Description

This recipe takes a unique twist on an already yummy pound cake.

Ingredients

1/3 cup shortening (Crisco)
2/3 cup butter (softened, unsalted)
3 cups sugar (white)
7 large eggs
3 cups all-purpose flour (King Arthur)
1/2 tsp baking powder
1/8 tsp salt
1 cup buttermilk
1/4 cup lime juice (Nellie & Joe's Key West)
1 tsp vanilla extract
1 small fresh Key lime (used for grating fresh lime zest)

Glaze

1 cup powdered sugar
2 tbsp lime juice (Nellie & Joe's Key West)
1/2 tsp vanilla extract

Instructions

1
Preheat oven to 325 degrees. Using Kitchen-Aid stand mixer, smooth the shortening and butter together completely. On medium speed, gradually add the butter until light and fluffy. Add eggs to blend.
2
Add 1 cup of flour, baking powder, and salt. Beat on low speed. Add milk. Beat on low speed. Add remaining 2 cups of flour. Beat until blended. Add vanilla, lime zest, and lime juice. Beat until blended.
3
Grease and flour a 10-inch tube pan. Carefully pour batter into pan. Bake at 325 degrees for at least 1 hour and 15 mins. Let cake cook while still in the pan for 10 mins. Use a butter knife to loosen the cake from the sides and inner tube of the pan. Remove from pan and place on cake plate.
Parchment paper added to the bottom of the tube pan can help with removing the cake from the pan after it is cooked. Different ovens cook hotter and faster. I usually add 5 degrees to baking instructions for my oven and additional 5-10 mins bake time. You will know your cake is done when a wooden skewer inserted in the thickest part of the cake comes out clean. To loosen the cooled cake, I sometimes use a small plastic knife to avoid scratching my pan. Simply gliding the plastic knife around the outer and inner edge of the cake will help loosen it from the pan. I like to flip the cake onto a large charger first and then flip the cake onto my cake plate where I will glaze it.
4
Make the glaze by mixing the ingredients for the glaze together. Drizzle over the top in a back and forth motion. The glaze will run down the outsides and inside of the cake. Enjoy!
If the glaze is too thick, you can add a tablespoon of milk or additional Key lime juice to thin it.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 19.2g30%
Saturated Fat 9.8g50%
Cholesterol 212mg71%
Sodium 504mg21%
Potassium 568mg17%
Total Carbohydrate 57.7g20%
Dietary Fiber 1g4%
Sugars 35.8g
Protein 9.5g19%

Calcium 215 mg
Iron 2 mg
Vitamin D 18 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.