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If you hear the word POUND by itself, it means very little. If you hear the word CAKE by itself, it falls flat, but if you put those two words together, you have a beautiful thang folks! And, to make it even more beautifuler…put the words Key and Lime in front of it….now we’re in a whole ‘nother category of beautiful. Makes my mouth water just thinking about it.

I found this recipe a few months ago, originally featured in Southern Living, and couldn’t wait to try it. I try to make it a practice to never experiment with new recipes on company, but I couldn’t control myself on this one. It looked so Devine I just had to make it for our family Easter dinner. The result? Absolute perfection! The consistency was perfect and the Key lime flavor was just the right strength. The lime glaze on top could easily be tweaked a bit to be as strong or mild as you like.wpid-20140419_232656.jpg

When I posted the pictures on social media, the recipe requests came outta the woodwork, so here ya go. Enjoy and don’t forget to share this site with friends, neighbors, the lady at the checkout stand, family, perfect strangers, Facebook, Twitter, Pinterest…you get the idea 😉

NOTE: I opted to use bottled Key Lime by Nellie and Joe’s instead of fresh squeezed. The result was delicious. I will defiantly be using it again!
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INGREDIENTS:

1 cup butter softened
1/2 cup shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon Key Lime zest
1/4 cup Key Lime juice

DIRECTIONS:
Preheat oven to 325. In a large mixing bowl beat butter and shortening until creamy. Add sugar a little at a time, beating until light and fluffy. Add your eggs one at a time beating a little after each egg.

In a separate bowl combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with the milk, beginning and ending with the flour. Beat at low-speed until blended. Now add your vanilla, Key lime zest and key lime juice. Pour batter into greased and floured tube pan.

Bake at 325 for an hour and 15 minutes (I had to bake mine longer) you’ll know when it’s done when a long wooden pick inverted in the center comes out clean. Let it cool in the pan for about 15 minutes then remove from the pan. Place it on your cake plate and brush immediately with the lime glaze.

LIME GLAZE:

1 cup confectioner sugar
2 tablespoon Key Lime juice
1/2 teaspoon vanilla

Whisk all ingredients together and brush over the top and sides of cake while warm.

DISCLAIMER: This cake is so good you’ll want to eat the whole thing in one sittin’, so don’t blame me if you gain five pounds 😉