Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze

4.82 from 55 votes

Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze

Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze is a bright and moist pound cake that is sure to please your palate. Full of flavor, this dessert is great for entertaining.

Course Dessert

Cuisine American/Southern

Keyword baked, cake, pound cake

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 563kcal

Author Paula

Equipment

Ingredients

FOR THE CAKE

1 cup butter no substitutions
½ cup Crisco shortening
3 cups granulated sugar
6 eggs
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 pure vanilla extract
1 and ½ teaspoon lime zest regular limes can be used
⅓ cup Nellie & Joe’s Key West Lime Juice regular limes can be used

KEY LIME GLAZE

1 and ½ cups powdered sugar (aka confectioners) sift before measuring
3 tablespoons Nellie & Joe’s Key West Lime Juice
½ teaspoon pure vanilla extract

Instructions

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.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

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