Cake

• 1 cup butter (2 sticks), softened
• ½ cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• ¼ cup fresh Key lime juice

Key Lime Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• ½ teaspoon vanilla extract

Prepare the cake batter:

Preheat oven to 325°F. Grease and flour a 10-inch (12-cup) tube pan. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Add dry ingredients:

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into the greased and floured 10-inch (12-cup) tube pan.

Bake the pound cake:

Bake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare the Key Lime Glaze:

Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.

Finish the cake:

Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).