Perfect Key-Lime Pound Cake

In a mixing bowl, beat butter and shortening, gradually adding sugar. Add eggs one at a time, with the mixer on low.

Sift together flour, baking powder and salt then gradually add it to the butter mixture alternating with your cup of milk. It’s important to remember that beating a cake too much will result in unhappiness and gnashing of teeth. Do the right thing and only go so far as to slowly blend. Fold in your vanilla, lime juice and lime zest until combined.

THOROUGHLY grease a bunt pan. I’m pleading and begging you to grease, butter, flour, etc this pan. In the end…life will be good and said cake will actually come out of your pan. Add batter to the cake pan and place in a 325 degree F oven. Close the oven and DO NOT OPEN for 1 hour, 15 minutes. Keep stomping teens and jumping children away from the oven. Good things are happening in there…we don’t want to ruin them. After 75 minutes, if your cake looks golden brown/a little crackely remove from the oven and insert a knife to see if it comes out clean. If so, then you are done!

Allow the cake to rest about 10-15 minutes. During this time, you can make your glaze. In a bowl, add powdered sugar, vanilla, and lime juice until everything is drippy and well combined.

Flip your cake onto a serving dish. If it’s not that easy, use a knife to help loosen the edges. You might even need to tap on the pan to help. Don’t fight it, and don’t fear…press on, it’s coming! Drizzle glaze over warm cake allowing it to seep in and firm up.