I really enjoy reading other foodie blogs. One of my favorites is called Taking on Magazines. On March 26 Mom Chef made a Key Lime Pound Cake from Southern Living magazine. My mouth watered when I read it. I bookmarked it and knew that I had to try it.
I know the three of us couldn't eat a whole pound cake so I thought I would wait for our next party or mom's night to make it. Well the opportunity came today. I am bringing dinner to a friend/neighbor and figured I could add a few slices (like half the cake) to their dinner.
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 (I subbed Nellie and Joe's)
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.
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. (I only have a bundt pan)
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 (I think I had to bake mine about an hour and a half). Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
Key Lime Glaze ingredients:
1 cup powdered sugar
2 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
Miss V and I just tried a slice. It is really good, but the cake part didn't have enough lime flavor for me. I think if I was to make this again, I would use more lime zest. The glaze is perfect though.
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