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.
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.
Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
This cake was easy and delicious with a soft, almost fluffy texture and great moisture. I followed the recipe precisely with the exception of adding more salt than the recipe called for. I bumped that up to closer to 3/4 teaspoon. I was extremely happy with the outcome of this recipe.
My family loves this pound cake. The shortening gives it a very light texture as compared to a regular pound cake. Great lime flavor that isn't overpowering if you have family members that aren't 'lime' fans. You can always add a little zest to the glaze if you want to kick it up a notch. I do not make any substitutions so my rating is based on this exact recipe. (It always surprises me when people make multiple substitutions to a recipe and then rate it low....they are rating their recipe, not the one listed....rant over!)
I have made this cake several times with a little variation but it always come out great very moist. I sub buttermilk for milk and I do not use shortening I doubled the butter.Also I used I used one pk 3- ounce of JELO lime flavor gelatin to make up for the lime flavor.
I was so looing forward to taking this Key Lime Pound Cake to our family Easter Dinner. Prepped all ingredients to room temperature and followed directions carefully. Does the use of Splend have any effect on the volume of the cake? The volume of theuncooked batter in the bundt pan was greater that the volume of the cooked cake. Maybe it fell while cooling. I found the lime flavor to be so mild that it was diificult to taste that lime was present. Has anyone else had this problem. I baked the pound cake in a 10 cup bundt pan in the oven at 325 degrees F for 1 hour and 15 minutes. The tooth pick was clean. After applying the glaze, I cut a piece. The wide part of the cake was cooked with a very fine textued crumb. But the small end which was the bottom of the cake while in the oven had gummy streaks that looked like it may not have been cooked enough. I am disappointed that I will not be able to serve the cake at dinner. Usually, I find that the recieps in Southern Living are very good. Just my thoughts.....
I have been baking and decorating cake s for over 25 years but this recipe is by far the best I had made in a long time..I do all my baking from scratch and I must say I will use this recipe for many years to come...Thank you so much!
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