This pound cake is the type of thing dreams are made of. It's got all of your essential ingredients when it comes to making a cake that's going to be moist and delicious; sugar, butter, and shortening. Six eggs in there sure helps as does the generous amount of lime zest and juice. You could easily substitute lemon zest and juice instead if you prefer lemons over limes.
I made this on Saturday for Easter morning. We ended up having some and I suggested I bring the rest to church because surely we wouldn't be eating a whole pound cake between four adults. Benjamin put his foot down and asked that I not give the cake away, making the point that we had already eaten about a fourth of the cake in fifteen minutes. Benny isn't one for sweets all the time so I happily obliged and later gave the cake away to some friends having a BBQ on Monday. I did keep a piece of two for us but was happy to get the tempting cake out of our house!
This is a winner of a recipe and one I will have down in the books as my go-to of pound cakes. It's just what you think of when you think pound cake with a super dense cake covered by a sugary glaze that adds a nice texture and crust on top. Make this cake and you won't be disappointed...or hungry.
{Recipe thanks to and loosely adapted from Southern Living}
{Ingredients You'll Need for the Cake}
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- zest of 1 lime
- 1/4 cup lime juice
{Ingredients You'll Need for the Lime Glaze}
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1/2 teaspoon vanilla extract
- Preheat the oven to 325 then beat your butter and shortening together until light and fluffy. Next beat in your sugar and then eggs, beating after each addition and stopping when everything is combined.
- In a bowl whisk together the flour, baking powder and salt. Add this to the butter mixture alternating with the milk until all is incorporated. Stir in the vanilla, lime zest, and lime juice. Pour the batter into a prepared 10-inch tube pan than has been greased and floured.
- Bake for 1 hour 15 to 1 hour 20 minutes until a wooden toothpick comes out clean. Cool in the pan for 10 minutes then invert out of the pan and cool on a wire rack.
- Prepare the glaze by whisking together all of it's ingredients then pouring on top of the cake. Go ahead and use it all! Allow to cool and then enjoy the cake after 1 hour...if you can wait that long!
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