Original recipe from Confessions of a Cookbook Queen: http://www.confessionsofacookbookqueen.com/2013/07/key-lime-pound-cake/
1. Preheat oven to 325 degrees. 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.
2. 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 extract, lime zest and lime juice. Pour batter into a greased and floured 10-inch (12 cup) tube pan.
3. Bake at 325 degrees for 1 hour to 1 hour and 20 minutes OR until a long wooden pick inserted in center come out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze by whisking together the confectioners sugar, key lime juice and vanilla extract until smooth. Immediately brush/pour over top and sides of cake. Cool completely.
When preparing this cake all of the ingredients should be room temperature. I used 'Nellie & Joe's Famous Key West Lime Juice' for this recipe.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 243 (42%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 257.5mg||79 %|
|Sodium 195.4mg||7 %|
|Potassium 212.6mg||6 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 49.1g|
|Protein 10.5g||15 %|
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Calories per serving: 585
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