Key Largo Key Lime Pound Cake with Key Lime Glaze
INGREDIENTS - CAKE
1 cup butter
1 cup shortening (1/2 cup shortening)
2 cups white sugar (3 cups sugar)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup milk (1 cup milk or coconut milk)
(1 teaspoon pure lime extract)
(1 tablespoon lime zest)
(1/4 teaspoon salt)
1-1/2 teaspoons vanilla extract (2 teaspoons vanilla)
1/2 cup key lime juice (3 regular limes)
INGREDIENTS - GLAZE
1/4 cup white sugar
1/4 cup butter
3 tablespoons key lime juice (2 regular limes)
1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan.
2. In a large bowl, beat butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup lime juice. Pour into the prepared pan and smooth the top.
3. Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes (2 hours).
4. While the cake is baking, make the glaze in a small bowl. Stir together sugar, butter and lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving. (Melt butter and add sugar and lime juice. Heat to a boil and boil for two minutes. Brush on warm cake.)