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Key Lime Pound Cake


1 cup butter (softened)

1/2 cup shortening (I use Crisco)

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk

1/8 teaspoon salt

1 teaspoon vanilla

1 teaspoon key lime zest

1/2 cup key lime juice



 Preheat oven to 325 F.  Beat butter and shortening at medium speed, or 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, key lime zest and key lime juice.  Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (I had to bake mine for 1 and 30 minutes for my oven), or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.

Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).

Key Lime Glaze

 1 cup confectioner sugar

2 Tablespoons key lime juice

1/2 teaspoon vanilla


Mix all ingredients together and brush over top and sides of cake.

Petrova Grier Tillery via Jon Ledford