A rich and zesty pound cake made with fresh Key lime juice and zest, finished with a sweet and tangy Key lime glaze.

Units Scale

For the Glaze:

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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour.
Stir in Key lime juice, zest, and vanilla extract until well combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, Key lime juice, and vanilla until smooth. Drizzle over the cooled cake.

Use fresh Key lime juice and zest for the most vibrant flavor.
Ensure all ingredients are at room temperature before mixing for the best texture.
The cake can be made a day ahead; glaze just before serving.
Store leftovers in an airtight container at room temperature for up to 3 days.