Thursday, March 3, 2016

Key Lime Pound Cake

Do y'all have a tried-and-true recipe that you always pull out when you want to bring something to a new neighbor, someone who's just had a baby, or as a special, random treat for your kids' teachers? This is mine! We are no longer the newbies in the neighborhood, and I wanted to make something for our new neighbors to make them feel welcome.
 
The recipe calls for a bundt cake pan, and it always turns out beautifully that way. I like to divide the batter between two loaf pans so it makes two pound cakes...one to give and one to keep or freeze!
 
We like it for breakfast or dessert, and it's even better warm...nuke it in the microwave for 15 seconds or so, and you'll be in heaven. It's tart and sweet and just all kinds of delicious. Serve with whipped cream if you really feel like living on the edge.
 
 
Key Lime Pound Cake
{Southern Living magazine}
 
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
Key Lime Glaze
 
Key Lime Glaze
 
1 cup powdered sugar
2 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
 
1. Preheat oven to 325°. 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° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a 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).
 
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I hope everyone has a happy day!