KEY LIME POUND CAKE

1 cup butter, softened

1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 cup milk
1 tsp vanilla extract
1 tsp lime zest
1/4 cup fresh Key lime juice

Preheat oven to 325 degrees.
Grease and flour a 10-inch tube pan and set aside.

In large mixer bowl with mixer at medium speed, beat the butter and shortening until creamy. Gradually add the sugar, beating on medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each egg.

Stir the flour, baking powder, and salt together; add to the butter mixture alternately with the milk - begin and end with flour. Beat at low speed just until blended after each addition. Stir in the vanilla extract, lime zest and lime juice.

Pour the batter into the prepared tube pan and bake at 325 degrees for 1 hour 15 minutes to 1 hour 20 minutes or until a long wooden pick inserted near the center comes out clean.

Cool cake in the pan on a wire rack for 10 to 15 minutes; remove from pan to the wire rack to cool completely.

Make the following glaze to brush over the cake.

KEY LIME GLAZE:
1 cup powdered sugar
2 tbsp fresh Key lime juice
1/2 tsp vanilla extract

Whisk all ingredients together until smooth. Immediately brush over top and sides of cake.

Yield: 12 servings

Note: This is an old SL recipe I have had for probably twenty years.