Lemon Pound Cake

Preheat oven to 325°F. Spray a 10-inch Bundt or tube pan with nonstick baking spray with flour.

In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add egg yolks one at a time, beating well after each addition.

In a large bowl, sift together cake flour baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture, beating well after each addition. Add lime zest and juice, mixing well.

In a separate bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold gently into batter. Pour mixture into prepared pan. Depending on the size of your pan, not all the batter may be used. Leave 1 to 1/1/2 inches to the top of the pan to give room for your cake to rise without overflowing.

Bake for 1 hour and 20 to 30 minutes, or until a cake tester or wooden toothpick inserted in center comes out clean.

Let cake cool in pan for 10 minutes. Remove cake from pan, and cool completely on a wire rack. Dust cake with confectioners’ sugar (or make a lemon glaze), if desired. Serve with berries and whipped cream if desired.

Makes one 10-inch tube pan cake (serves 12-15).