This is a modified version of the recipe that appeared in the April 2011 issue of Southern Living. The cake is really delicious and has a subtle Key lime flavor that isn’t overbearing. My grandmother, who was highly known for her pound cakes, gave me the basic recipe!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 10-inch cake |
Ingredients
- 3 cups white sugar
- 1 cup unsalted butter, softened
- ½ cup shortening
- 3 cups cake flour, sifted
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 6 large eggs
- 1 cup heavy cream
- ¼ cup Key lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons Key lime juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
- Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
- Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
- While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.
- You can use half-and-half instead of heavy cream.
Nutrition Facts
| Calories | 683 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 90 mg |
| Sugars | 61 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I made the cake according to the recipe. While the cake was cooling in the pan, I used the handle of a wooden spoon to poke holes in the top of the cake and poured the glaze carefully into the holes and around the cake. I let it completely cool in the pan and the cake absorbed all the glaze. I served it with coconut infused fresh whipped cream. Pure heaven! Everyone loved this version of a pound cake. I will definitely make this again.