Key Lime Pound Cake


°3 cups all-purpose flour
°1/2 teaspoon baking powder*
°1/4 tsp salt
°1 cup unsalted butter, softened
°1/2 cup shortening
°3 cups sugar*
°6 large eggs
°1 cup milk
°1 teaspoon vanilla extract
°1 teaspoon lime zest
°1/4 cup fresh lime juice
°1 1/2 cup powdered sugar
° 3 t fresh juice
°1/2 t vanilla extract

* Methods 

Preheat oven 325°. In mixing bowl, whisk together flour, baking powder and salt; put aside.
In the bowl of a stand mixer, beat the butter and shortening on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add the eggs, one at a time, beating just enough to combine.
Adding flour mix to butter blending alternately with  milk, starting and end with the flour mixture. Beat on low speed to well blended after every add.
Stir in vanilla, lime zest and lime juice. Pour the batter into a greased and floured 10 inch (12 cup) tube pan. (I used two 6-cup tube pans.)
Bake 1 hour 15 to 1 hour 20 minutes or until a long toothpick inserted in the center comes out clean. (Bake half-size Bundts for 50-55 minutes.) Cool in pan on wire rack for 10-15 minutes; remove from pan onto wire rack.
Prepare the lime glaze by whisking together the powdered sugar, 3 tablespoons fresh lime juice and 1/2 teaspoon vanilla until smooth. Immediately brush or drizzle top and sides of cake. Cool completely before serving.

Enjoy !